Determining how much ham comes from an 8 kg ham is a common question among lovers of this exquisite product. It’s important to note that an 8 kg ham does not directly translate into 8 kilograms of edible meat due to several factors, including the bone, fat, and curing process.
At César Nieto Group, as experts in the sale of Iberian ham, we will explain how much ham you can expect to get and the factors it depends on, as well as the different ways you can enjoy our product.
Ham Yield from an 8 kg Ham
Generally, from an 8 kg ham, you can expect to obtain approximately between 50% and 60% of usable meat. This means that from a ham of this weight, you could get between 4 and 4.8 kilograms of edible ham. This figure may vary slightly depending on the type of curing and the way the ham is carved.
It is important to consider that acorn-fed Iberian ham, known for its high intramuscular fat content and longer curing process, may have a slightly lower yield due to greater weight loss during drying.
Factors Affecting the Yield from an 8 kg Ham
The amount of edible ham from an 8 kg ham depends on several factors such as the type of ham, the curing process, fat content, the presence of the bone, the carving method, the pig’s breed, its diet, the quality of the ham, and its state of preservation. Let’s see how all these factors influence the yield.
Type of Ham
Iberian ham from César Nieto is the best for eating because it has the best flavour and texture. Due to its high quality, this type of ham typically has more intramuscular fat, which can reduce the amount of lean meat available.
Curing Process
The longer the ham is cured, the greater the weight loss due to water evaporation. Additionally, the specific conditions of temperature and humidity during curing also affect the amount of meat obtained.
Fat Content
The subcutaneous and intramuscular fat content in the Iberian pig, and consequently in the 100% acorn-fed Iberian ham, significantly influences the final yield. More fat means less lean meat.
Presence of Bone and Carving
The bone accounts for a considerable portion of the total weight of the ham. The weight of the bone can vary, but it generally constitutes around 20% to 30% of the total weight. Additionally, the skill and technique of the master carver in deboning and slicing the ham can influence the amount of usable meat. An efficient carving minimises losses.
Pig’s Diet
The pig’s diet also affects the composition of its meat. Pigs fed on acorns (in the case of acorn-fed Iberian ham) tend to have a higher amount of intramuscular fat.
High-quality hams, such as acorn-fed Iberian hams, often have a different yield compared to lower-quality hams due to differences in curing and fat content.
César Nieto’s Iberian Ham
At César Nieto Group, you can find the best Iberian hams from pigs raised in the dehesas of Castilla y León, with a unique flavour thanks to the entire maturation and curing process they undergo.
You can find them in different formats, as they are sold as whole pieces of ham or vacuum-packed and sliced to preserve all their properties.
Moreover, to make the most of all the ham meat from an authentic Iberian ham, we also sell it deboned so you only need to cut off what you fancy with a knife. In this case, you can find deboned hams of different weights, ranging from one kilogram to 5.5 kilograms.
With all this, buy an authentic acorn-fed Iberian ham at César Nieto! Visit our online store and enjoy products with unparalleled flavours. In addition to hams, you can also find sausages, shoulders, or meats from Iberian pigs. Come and enjoy!
