{"id":2324,"date":"2021-02-25T09:02:48","date_gmt":"2021-02-25T08:02:48","guid":{"rendered":"https:\/\/www.blog.ibericomio.es\/iberian-ham-center-boning-with-100-yield\/"},"modified":"2024-10-21T11:20:26","modified_gmt":"2024-10-21T09:20:26","slug":"iberian-ham-center-boning-with-100-yield","status":"publish","type":"post","link":"https:\/\/www.ibericomio.es\/blog\/en\/iberian-ham-center-boning-with-100-yield\/","title":{"rendered":"Iberian ham center.\nBoning with 100% yield"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Little by little, <strong>boneless Iberian ham<\/strong>, or what is known as <strong>center ham<\/strong>, is gaining ground in the Iberian ham market.\nThis format stands out for offering a 100% yield to the consumer, and certain facilities for slicing.\nThis translates into something very simple: everything you pay for, you eat.\nAt <strong>Ibericomio <\/strong>we are aware of the demand for this format, and that is why we offer an increasingly wide variety of <a href=\"https:\/\/ibericomio.es\/jamon-y-paleta-deshuesada-42\" target=\"_blank\" rel=\"noreferrer noopener\">boneless Iberian hams and shoulders<\/a>.   <\/p>\n\n<p class=\"wp-block-paragraph\">\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Characteristics_of_the_iberian_ham_or_shoulder_center\"><\/span>Characteristics of the iberian ham or shoulder center<span class=\"ez-toc-section-end\"><\/span><\/h2><div id=\"ez-toc-container\" class=\"ez-toc-v2_0_84 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Enlaces al contenido<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.ibericomio.es\/blog\/en\/iberian-ham-center-boning-with-100-yield\/#Characteristics_of_the_iberian_ham_or_shoulder_center\" >Characteristics of the iberian ham or shoulder center<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.ibericomio.es\/blog\/en\/iberian-ham-center-boning-with-100-yield\/#Ham_or_shoulder_center_polishing\" >Ham or shoulder center polishing<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.ibericomio.es\/blog\/en\/iberian-ham-center-boning-with-100-yield\/#Ham_center_for_families_and_the_hospitality_industry\" >Ham center: for families and the hospitality industry<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/www.ibericomio.es\/blog\/en\/iberian-ham-center-boning-with-100-yield\/#Polished_boneless_Iberian_ham\" >Polished boneless Iberian ham<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/www.ibericomio.es\/blog\/en\/iberian-ham-center-boning-with-100-yield\/#Iberian_ham_boneless_polished_and_pressed\" >Iberian ham, boneless, polished and pressed<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/www.ibericomio.es\/blog\/en\/iberian-ham-center-boning-with-100-yield\/#Price_of_boneless\" >Price of boneless<\/a><\/li><\/ul><\/nav><\/div>\n\n\n<p class=\"wp-block-paragraph\"><strong>Boneless Iberian ham<\/strong> is a format for hams and shoulders, and is given regardless of its quality or labeling.\nThis means that a boneless shoulder or ham can have a <a href=\"https:\/\/www.ibericomio.es\/blog\/en\/what-are-the-labels-or-seals-on-iberian-ham\/\" target=\"_blank\" rel=\"noreferrer noopener\">white, green, red or even black label<\/a>, and its PDO mark as well, if it has one.\nThe bone is removed after curing, not before, <strong>so in no case will whether it comes with or without bone affect the quality of the meat.<\/strong>  <\/p>\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Ham_or_shoulder_center_polishing\"><\/span>Ham or shoulder center polishing<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n<p class=\"wp-block-paragraph\">Usually, a <strong>ham center<\/strong> not only comes without its bone, but also comes polished, that is, cleaned of all the skin and surface fat that we also tend to discard when we remove the slices of ham or shoulder.\nThis will also mean that <strong>deboned and polished <\/strong>hams and shoulders will take somewhat less time to dry than hams in their whole leg format.\nHowever, it is very convenient when a large quantity of ham is to be served in a very short period of time, for example, at an event -weddings, communions, parties&#8230;- or simply for catering.  <\/p>\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Ham_center_for_families_and_the_hospitality_industry\"><\/span>Ham center: for families and the hospitality industry<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">There are usually two formats of <strong>boneless ham<\/strong> on the market: pressed polished and unpressed polished.<\/p>\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Polished_boneless_Iberian_ham\"><\/span>Polished boneless Iberian ham<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n<p class=\"wp-block-paragraph\">At the domestic level, it is common to acquire polished <strong>boneless Iberian ham<\/strong>.\nThis format is much more common, and can be sliced either by hand or by a manual or semi-automatic slicer.\nFrom the <strong>boneless Iberian ham, a 100% yield is obtained<\/strong>, and it is possible to plan from the moment of purchase how many portions of a boneless Iberian ham or shoulder will be obtained.\nThis is <strong>especially interesting for the catering sector<\/strong>, where it is essential to know the quantity and yield of each product in order to plan appropriately.   <\/p>\n\n<p class=\"wp-block-paragraph\"><strong>It is also an interesting format<\/strong> for <strong>families<\/strong>.\nIn addition to the issue of yield, there is an important factor to consider with <strong>boneless Iberian ham<\/strong>: the space it occupies.\nEven mounted in a ham holder -there are<strong> ham holders for boneless ham-<\/strong>, it takes up practically half the space of its traditional equivalent.\nNaturally, you will get much more out of it if you have a slicer at home.   <\/p>\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Iberian_ham_boneless_polished_and_pressed\"><\/span>Iberian ham, boneless, polished and pressed<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n<p class=\"wp-block-paragraph\">In the case of <strong>pressed polished boneless ham<\/strong>, after the bone is removed and polished, the meat receives an additional treatment.\nIt is mechanically pressed to obtain a regular-shaped piece, cubic in appearance.\nIt is a process that, again, does not affect the final product.\nThe intention of this pressing is none other than to industrially slice these boneless ham cubes.   <\/p>\n\n<p class=\"wp-block-paragraph\">If you have ever bought sliced Iberian ham in a supermarket, you will have noticed that all the slices have exactly the same shape and size.\nThis sliced ham format is the result of industrial slicing, which is obtained thanks to the <strong>polished and pressed boneless ham<\/strong>. <\/p>\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Price_of_boneless\"><\/span>Price of boneless<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">When buying, it is important to consider that, although the price per kg of boneless hams and shoulders is double the price per kg of bone-in hams and shoulders, for practical purposes, the price is lower.<\/p>\n\n<p class=\"wp-block-paragraph\">Between the bone and the hoof, the skin and the fat, a little more than half of the total weight of the leg of a ham or shoulder is discarded.\nTherefore, when acquiring our <strong>boneless Iberian ham or shoulder<\/strong>, we must consider the following: <\/p>\n\n<ul class=\"wp-block-list\"><li>An <strong>Iberian ham<\/strong> weighing about 8kg yields a boneless and polished piece of ham weighing between 3 and 4kg.<\/li><li>An <strong>Iberian shoulder<\/strong> of about 4kg yields a boneless and polished piece of shoulder of between 1.5 and 2kg.<\/li><\/ul>\n<p class=\"wp-block-paragraph\">From the boneless version, let us remember, we obtain a complete yield, while from the whole leg we will have to discard more than half of its total weight.\nFor this reason, when buying a <strong>boneless ham or shoulder<\/strong>, what we should ask ourselves is what size the leg would have been originally and whether we would pay that price for a piece with bone and without polishing. <\/p>\n\n<p class=\"wp-block-paragraph\">From <strong>Ibericomio <\/strong>we offer you a wide range of <a href=\"https:\/\/ibericomio.es\/jamon-y-paleta-deshuesada-42\" target=\"_blank\" rel=\"noreferrer noopener\">boneless ham centers<\/a> so you can enjoy it at home or in your restaurant.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Little by little, boneless Iberian ham, or what is known as center ham, is gaining ground in the Iberian ham market. This format stands out for offering a 100% yield to the consumer, and certain facilities for slicing. This translates into something very simple: everything you pay for, you eat. At Ibericomio we are aware [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":765,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[96],"tags":[],"class_list":["post-2324","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-iberian"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Iberian ham center. Boning with 100% yield - Ibericomio - Consejos para comprar el mejor jam\u00f3n ib\u00e9rico<\/title>\n<meta name=\"description\" content=\"Buy center or boneless ham or shoulder. 100% yield with our catalog of white, green, red and even black label. Factory prices.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ibericomio.es\/blog\/en\/iberian-ham-center-boning-with-100-yield\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Iberian ham center. Boning with 100% yield - Ibericomio - Consejos para comprar el mejor jam\u00f3n ib\u00e9rico\" \/>\n<meta property=\"og:description\" content=\"Buy center or boneless ham or shoulder. 100% yield with our catalog of white, green, red and even black label. 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Boning with 100% yield - Ibericomio - Consejos para comprar el mejor jam\u00f3n ib\u00e9rico","description":"Buy center or boneless ham or shoulder. 100% yield with our catalog of white, green, red and even black label. Factory prices.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.ibericomio.es\/blog\/en\/iberian-ham-center-boning-with-100-yield\/","og_locale":"en_US","og_type":"article","og_title":"Iberian ham center. Boning with 100% yield - Ibericomio - Consejos para comprar el mejor jam\u00f3n ib\u00e9rico","og_description":"Buy center or boneless ham or shoulder. 100% yield with our catalog of white, green, red and even black label. 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