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The choice of format depends on how often you consume it and the tools you have at home:

Whole Piece: Recommended for families who eat it daily, for special occasions, or for those who enjoy the ritual of hand-carving with a ham holder. If there are up to two people in your household, a shoulder ham (paleta) would be the recommended piece. If there are three or more of you, a leg ham (jamón) should be your choice.

Boneless Piece: Perfect for those who have a deli slicer at home (although it can also be easily sliced ​​by hand with a sharp knife) or are looking for compact storage in the refrigerator.

Vacuum-Packed Slices: The ideal format for those who want hassle-free, open-and-serve. Zero waste, precise 100g portions, and preservation for months. It's the most versatile format and the easiest to store and consume.

The net meat yield in a whole Iberian ham is around 50% of its total weight, while in an Iberian shoulder ham (paleta Ibérica), the yield is around 40%. The remaining percentage corresponds to the bone, hoof, and outer rind or protective fat, which is not suitable for direct consumption (although some of the bones and trimmed fat can be used for flavorful broths).

- Whole: Perfect if you want the traditional hand-carving ritual and plan to consume it within 1–2 months.
- Boneless: Ideal if you have an electric slicer at home or want to make the most of the boneless piece. It can also be sliced ​​on a board using a very sharp knife.
- Sliced ​​/ Whole Sliced: The most practical option for consuming at your own pace; it comes in 100g packs so you don't have to worry about it drying out.

The shoulder ham comes from the front legs of the pig (average weight of 4 to 6 kg and 18-36 months of curing), while the ham comes from the hind legs (average weight of 7 to 9 kg and 24-48 months of curing).

Due to its smaller size and closer proximity to the bone, the shoulder ham has a higher percentage of fat, which gives it a powerful, direct, and cured flavor; the ham, on the other hand, is easier to carve, offers a greater variety of flavor profiles (maza, babilla, punta), and a higher quantity of lean meat.

Iberian ham has a higher cost per kilo due to its longer curing process and superior yield.

All our ham packs, except for a few specific products, are machine-sliced ​​and packaged immediately to ensure perfect preservation for months.

Iberian hams and shoulders have a high fat content. Each piece is different; those with more fat are juicier, while those with less are more cured or drier. The fat content is one of the reasons why Iberian products have an unparalleled flavor.

The shoulder always has a slightly higher fat content in proportion. 100% Iberian hams accumulate more fat on the outside and have less intramuscular fat. 50% Iberian hams have more intramuscular fat.

And most importantly, if your ham or shoulder has a little more fat than usual, it's sure to be an impressive piece!

We select the whole ham of your choice, slice the entire piece (by machine), and vacuum-pack it into 100g portions. We also include the chopped bones for making soup and a packet of ham shavings.

It depends! The *jamón* (hind leg) weighs between 7 and 9 kg, has a 50% yield, and offers a mild, nuanced flavor. The *paleta* (front leg) weighs between 4.5 and 6 kg, has a 40% yield, and has a more intense, cured flavor.