Honestly, both the Iberico ham and the Iberico shoulder are exceptional products.
However, to avoid surprises you should know the following:
- The taste is the same.
- The price difference comes from the use of the piece.
- The Iberico shoulder has a lot of fat. This is not a defect, it is a characteristic that makes it juicy and allows a long cure.
- In an Iberico shoulder we obtain 35-40% of meat and good fat. In an Iberian ham we obtain 50% of meat and good fat.
- A good Iberico shoulder from a good Iberian pig has to have a lot of fat.
- Gourmet Madrid has clients of Iberico ham and clients of Iberico shoulder. It is a matter of preference.
- The cutting of the pallet is a little more difficult due to the anatomy of the piece.
- When cutting an Iberico shoulder, do not remove all the fat. The white fat is good and must be cut together with the meat.
- In Spain we like fat and its presence sometimes clashes with other European countries.
Knowing all these characteristics you are the last one to decide whether Iberico ham or Iberico shoulder. Although in any case, the Iberico ham is also fatty.
The hams and acorn shoulder of the best Iberian breeds have more fat than "Cebo de Campo" hams