All Charcuterie
With cured meat, the format sets the price far more than the grade does. A whole 1 lb acorn-fed salchichón works out to $2.68 an ounce. The same animal, hand-carved into 2.5 oz packs, is $21.33 an ounce. Both are honest buys: one feeds a table for weeks, the other is ready in a minute.
| Product | Price | Weight on the pack | Per ounce |
|---|---|---|---|
| Salchichón Ibérico de Bellota, whole | $42.95 | 1 lb | $2.68 |
| Sobrasada, spreadable | $29.99 | 2 × 5 oz | $3.00 |
| Chorizo Ibérico de Bellota, whole | $49.99 | 1 lb | $3.12 |
| Coppa de Bellota, whole | $94 | 1 lb | $5.88 |
| Chorizo Ibérico, sliced | $67 | 4 × 2 oz | $8.38 |
| Hand-cut Cinco Jotas shoulder ham | $160 | 3 × 2.5 oz | $21.33 |
What goes on a board?
Three textures do the work: something sliced thin (ham), something firm to cut into coins (chorizo or salchichón), something to spread (sobrasada). The Ibéricos KIT at $82.66 and A Little Bit Of Spain at $82.99 put that in one box. Cheese belongs on the same board — the four-cheese tapas selection is $39.99 for 2 lb, which is $1.25 an ounce, the lowest price per ounce in the shop.
Whole piece or sliced packs?
Packs are vacuum-sealed and need nothing but a plate. A whole chorizo or salchichón costs roughly a third as much per ounce and keeps for weeks, but it needs a knife and a board. If you are weighing sliced packs against a whole leg, the Ibérico buying guide has that arithmetic, and Spanish food gifts lists every box with its price per ounce.
