To budget for a cured-meat board, separate product selection from the number of packs. Here you can combine four real 80 g products and see how adding or removing units changes the subtotal. Total weight does not automatically translate into a guest count.
Subtotal = sum of pack price × units for each product. The example starts with one pack of each available product; adjust it for your table. Delivery and other items are checked separately.
Separate what you will serve from how much you will buy
Start with the products you want. The example combines ham, lomo, chorizo and salchichón; remove any by setting its quantity to zero. You do not need all four to use the tool.
Then choose the number of packs for each product. Equal pack weight makes adding them easier, but does not require equal quantities of every product or an equal division between guests.
Calculate each line before adding the total
For each product, multiply pack price by quantity. Add those lines for the product subtotal. Separately, add units × 80 g for the selected net content.
The calculator checks prices and availability on loading. Its editable example begins with one unit of each available product. Sold-out items are excluded; the calculation does not reserve stock or add anything to your cart.
Jamones Paco Heredia for this article
Current selection from the related collection. Check format, weight and directions on each product page.
Jamones Paco Heredia
Current selection from the related collection. Check format, weight and directions on each product page.
View the collection →Adjust the board while watching the total
To give ham more space, increase that line alone and observe the change. For less variety, remove a product before doubling everything. This lets you choose spending around what you intend to serve.
Four 80 g packs total 320 g net, whatever their mix. That does not establish how many people they will feed: it depends on the rest of the table and how much you choose to offer.
The selection follows the Jamones Paco Heredia catalogue. Editorial photographs illustrate formats; check the collection for current products and their details.
Check what the subtotal leaves out
Budget for other food or materials you will buy, and check delivery and the final basket amount. The images are serving ideas, not an advertised bundle sold together.
Open each product page or explore sliced Iberian products. For other presentations, see whole cured meats. For the ham format, use the whole leg or packs guide.