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The 50% Iberian Acorn-fed Ham always has a layer of external fat (yellow fat) higher than other Iberian hams. Thanks to this layer, the ham can withstand all the necessary months for proper curing.
The total yield of the ham can vary between 38% and 44%.
This means that not all pieces are the same and there may be up to half a kg of meat more or less in an 8kg ham, with around 3.2kg of meat remaining in an 8kg ham once we have removed the bone and external fat.
Usually, the larger the ham, the higher the percentage of meat.
If you believe that the yield of your ham is clearly lower than these percentages, do not hesitate to contact us.
On this page, we provide example photos so you can check if your ham has a lot of fat.
| Energy Value | 1476 KJ/100g - 353 Kcal/100g |
| Fats | 20.1 g/100g |
| Of which saturated fatty acids | 6.56 g/100g |
| Carbohydrates | 0.9 g/100g |
| Of which sugars | 0.5% |
| Proteins | 42.2 g/100g |
| Salt | 4.17 g/100g |
