A question about a leg’s yield may mean slices for the table or everything usable in the kitchen. These are different calculations. Before comparing ham and shoulder, define the quantity you need and what the offered presentation includes.
Do not convert bone-in weight directly into kilos of slices. Compare like with like and record slices, trimmings and parts you will not serve separately.
First identify ham or shoulder
Ham comes from the hind leg and shoulder from the foreleg. Their anatomy and format differ, so a yield figure does not automatically transfer between them. Also check whether you are buying a bone-in leg, boneless centre or sliced product: each weight describes a different purchase.
Define what counts as usable output
Separate serving slices, lean trimmings you would use for cooking and other parts. A bone’s possible culinary use does not turn it into slice weight. Nor should you count all exterior fat as food you will eat. Establish this criterion before comparing estimates for two legs.
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 →When requesting preparation, ask what is delivered
Confirm that the service exists for the reference, its cost and what is supplied separately. Ask for the final net sliced weight and identification of each pack rather than assuming a pack count from a photo. This guide neither advertises a service nor guarantees a Jamones Paco Heredia yield that the product page does not declare.
The selection follows the Jamones Paco Heredia catalogue. Editorial photographs illustrate formats; check the collection for current products and their details.
Plan the table with comparable information
Use the same output when comparing options: net serving quantity, for example, not a leg’s gross weight against a pack’s contents. If preparing the leg at home, weigh and record the groups separately. That observation describes your leg and carving; it does not establish a universal percentage for future purchases.
Read more
Ham weight and served quantity: why they are different figures · Ham or shoulder: differences in cut, slicing and buying
Continue choosing
Check presentation and directions in the current collection. Continue choosing.
Sources and checks
BOE.