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The 100% Ibérico acorn shoulder always has an outer layer of fat (yellow bacon) higher than the rest of the Ibérico shoulders. Thanks to this layer, the shoulder can withstand all the necessary months for its proper curing.
The total utilization of the shoulder can vary between 28% and 33%.
That means that not all pieces are the same and that it can vary up to 400 grams of meat up or down in a 5kg shoulder and that it is normal to have about 1.4kg of meat in a 4.5-5 kg shoulder once we have removed the bone and the outer fat.
Usually, the larger the shoulder, the higher % of meat it will have.
Anyway, if you think the performance of your shoulder is clearly below these percentages, do not hesitate to contact us
On this page, we leave you some example photos so you can check if your shoulder has a lot of fat
Energy Value: | 1169 KJ/100g - 280 Kcal/100g |
Fats | 16.80 g/100g. |
Of which saturated fatty acids: | 6.02 g/100g |
Carbohydrates: | <0.5 g/100g. |
Of which sugars: | <0.5% |
Proteins: | 32.2 g/100g |
Salt | 7.75 g/100g |