[vc_row][vc_column][vc_column_text]We often find ourselves unsure about how to buy jam\u00f3n. Should we purchase a whole leg, get it in pieces, or go for sliced jam\u00f3n (whether pre-packaged or freshly cut)? Depending on how we choose to buy it, the price per kilo can vary significantly, even within the same type of jam\u00f3n and from the same establishment. Naturally, part of this difference is related to the handling of the piece\u2014that is, the labor cost involved in selling a piece as it arrives from the drying room versus deboning, slicing, and packaging it to give us different buying and consumption options. However, the most determining factor in price differences among the various jam\u00f3n presentation options is related to yield.<\/p>\n
We all understand, because we\u2019re used to it, that when we buy a fish, for example, the whole piece is weighed before it\u2019s cleaned and prepared to our liking. A large part of that fish ends up in the trash, or at best, as the main ingredient for a good stock for rice dishes or soups. The same happens with artichokes\u2014after peeling away the outer leaves and leaving the heart, the weight of what we eat is far less than what we discard. This is why buying clean fish fillets or artichoke hearts always costs more than buying these products whole. The same applies to jam\u00f3n.[\/vc_column_text][vc_single_image image=\u00bb2756″ img_size=\u00bbfull\u00bb css=\u00bb.vc_custom_1634110983398{margin-top: 20px !important;}\u00bb][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text css=\u00bb.vc_custom_1726219532979{margin-top: 20px !important;}\u00bb]But What Exactly Is the Yield of a Jam\u00f3n?<\/strong><\/p>\n The yield<\/strong> refers to the percentage of jam\u00f3n that is ultimately consumed. The rest, which includes the fat, skin, and bone, is considered waste<\/strong>.<\/p>\n The yield of a jam\u00f3n varies greatly depending on several factors. On one hand, there are the jamones own characteristics (breed, trimming, bone weight, and how clean the jam\u00f3n is), and on the other hand, the way it is sliced (whether by hand or machine after being deboned). jamones with the leg attached have a lower yield than those without, for obvious reasons, and jamones with skin generally have more waste than those trimmed in a V shape<\/strong>.<\/p>\n When considering the type of jam\u00f3n, white jamones<\/strong> have a significantly higher yield than Iberian jamones<\/strong>, and within the latter, crossbred Iberian jamones<\/strong> offer a greater yield than 100% Iberian jamones<\/strong>. This is largely due to the higher amount of fat present in purebred Iberian jamones and their crossbreeds. Although we always recommend that each slice of jam\u00f3n includes a good portion of fat, most of it is discarded. The characteristic morphology of the Iberian breed also contributes to a lower lean meat yield compared to white pigs<\/strong>.<\/p>\n From a white jam\u00f3n<\/strong>, you can get approximately 50% yield<\/strong> if sliced by hand (this percentage varies greatly depending on the skill of the slicer) and up to 70%<\/strong> if it is deboned beforehand and then machine-sliced. In this case, the skill of the deboners and their precision when trimming also influences the relationship between waste and yield.<\/p>\n For Iberian jam\u00f3n<\/strong>, the percentages drop to 45%<\/strong> for grain-fed<\/strong> or field-fed Iberian jamones<\/strong> (50% Iberian breed), 43%<\/strong> for acorn-fed Iberian jamones<\/strong> (50% Iberian breed), and 41%<\/strong> for 100% acorn-fed Iberian jamones<\/strong>. In these cases, the yield of these deboned and machine-sliced pieces can rise to between 63% and 58%<\/strong>, respectively.<\/p>\n All of these percentages are approximate. Each jam\u00f3n is unique, with varying amounts of fat, heavier or lighter bones, and different trimming methods by operators with varying skills and commercial criteria (some prefer to leave more fat on the tip or remove part of the fat covering the maza<\/strong> or babilla<\/strong>).[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text css=\u00bb.vc_custom_1726219553553{margin-top: 20px !important;}\u00bb]Making the Most of the Waste<\/strong><\/p>\n As with the fish mentioned earlier, where the bones and head can be used to make a great stock, jam\u00f3n waste<\/strong> can also have a second life.<\/p>\n A jam\u00f3n bone<\/strong> is a classic must-have for broths. Whether it\u2019s been picked clean or still has some meat attached, a jam\u00f3n bone can give an incredible flavor to a simple stock. We\u2019ve already talked about the importance of the \u00absustanciero\u00bb<\/strong> during the post-war years in our country and the use of jam\u00f3n bones in this same blog.<\/p>\n Fat<\/strong> also has its uses. Besides being useful while the jam\u00f3n lasts at home\u2014covering or rubbing the cutting surface with it\u2014you can use it in many recipes to enhance the flavor of stews or sauces.<\/p>\n Lastly, let\u2019s not forget about the skin<\/strong>, often overlooked. We\u2019re very accustomed to seeing jam\u00f3n with the skin on. In our region, it\u2019s more common to salt jamones with the skin preserved than trimmed in a V shape<\/strong>. While it does add to the waste (although it helps keep the fat white and makes it more usable), it\u2019s also true that when well-cleaned and fried in good olive oil, the skin makes an ideal snack for any day.<\/p>\n So now you know roughly how much jam\u00f3n you can expect to enjoy if you have a whole leg at home, or why deboned or sliced jam\u00f3n is more expensive when you buy it. However you choose to enjoy it, remember that jam\u00f3n is a versatile product\u2014it doesn\u2019t take much to satisfy your appetite, it can be eaten at any time, and it enhances any table where it is served.[\/vc_column_text][\/vc_column][\/vc_row][vc_row css=\u00bb.vc_custom_1615460124800{margin-top: 50px !important;padding-top: 20px !important;padding-bottom: 40px !important;background: #ffffff url(https:\/\/laestrelladeljamon.com\/blog\/wp-content\/uploads\/2021\/03\/estrellas-patron.jpg?id=2164) !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}\u00bb][vc_column][vc_column_text]<\/p>\n [\/vc_column_text][vc_row_inner][vc_column_inner width=\u00bb1\/3″][vc_single_image image=\u00bb2167″ img_size=\u00bbfull\u00bb alignment=\u00bbcenter\u00bb onclick=\u00bbcustom_link\u00bb img_link_target=\u00bb_blank\u00bb link=\u00bbhttps:\/\/www.laestrelladeljamon.com\/producto\/jamon-de-teruel-dop-sobre-loncheado-100-gramos\/\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb1\/3″][vc_single_image image=\u00bb2165″ img_size=\u00bbfull\u00bb alignment=\u00bbcenter\u00bb onclick=\u00bbcustom_link\u00bb img_link_target=\u00bb_blank\u00bb link=\u00bbhttps:\/\/www.laestrelladeljamon.com\/producto\/jamon-de-teruel-dop-cortado-a-cuchillo\/\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb1\/3″][vc_single_image image=\u00bb2510″ img_size=\u00bbfull\u00bb alignment=\u00bbcenter\u00bb onclick=\u00bbcustom_link\u00bb img_link_target=\u00bb_blank\u00bb link=\u00bbhttps:\/\/www.laestrelladeljamon.com\/producto\/jamon-de-teruel-d-o-p\/\u00bb][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=\u00bb1\/3″][vc_column_text]<\/p>\n Jam\u00f3n de Teruel DOP <\/em> [\/vc_column_text][\/vc_column_inner][vc_column_inner width=\u00bb1\/3″][vc_column_text]<\/p>\n Jam\u00f3n de Teruel DOP <\/em> [\/vc_column_text][\/vc_column_inner][vc_column_inner width=\u00bb1\/3″][vc_column_text]<\/p>\n Jam\u00f3n de Teruel DOP <\/em> [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":" [vc_row][vc_column][vc_column_text]We often find ourselves unsure about how to buy jam\u00f3n. Should we purchase a whole leg, get it in pieces, or go for sliced jam\u00f3n (whether pre-packaged or freshly cut)? Depending on how we choose to buy it, the price per kilo can vary significantly, even within the same type of jam\u00f3n and from the […]<\/p>\n","protected":false},"author":1,"featured_media":2756,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[109],"tags":[],"_links":{"self":[{"href":"https:\/\/laestrelladeljamon.es\/blog\/wp-json\/wp\/v2\/posts\/4439"}],"collection":[{"href":"https:\/\/laestrelladeljamon.es\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/laestrelladeljamon.es\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/laestrelladeljamon.es\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/laestrelladeljamon.es\/blog\/wp-json\/wp\/v2\/comments?post=4439"}],"version-history":[{"count":1,"href":"https:\/\/laestrelladeljamon.es\/blog\/wp-json\/wp\/v2\/posts\/4439\/revisions"}],"predecessor-version":[{"id":4440,"href":"https:\/\/laestrelladeljamon.es\/blog\/wp-json\/wp\/v2\/posts\/4439\/revisions\/4440"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/laestrelladeljamon.es\/blog\/wp-json\/wp\/v2\/media\/2756"}],"wp:attachment":[{"href":"https:\/\/laestrelladeljamon.es\/blog\/wp-json\/wp\/v2\/media?parent=4439"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/laestrelladeljamon.es\/blog\/wp-json\/wp\/v2\/categories?post=4439"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/laestrelladeljamon.es\/blog\/wp-json\/wp\/v2\/tags?post=4439"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Productos recomendados<\/h3>\n
\nSobre loncheado 100g.<\/em><\/p>\n
\nCortado a cuchillo<\/em><\/p>\n
\nPieza entera<\/em><\/p>\n