Use the guest count and the role of the board to plan cured meat quantities. The following amounts are menu-planning examples, not fixed requirements for every appetite or occasion.
A worked appetizer example
For eight adults sharing cured meats alongside cheese, olives, bread and other dishes, an example allowance of 60g of ready-to-eat cured meat each gives 480g total. You could divide this among ham, chorizo and salchichón.
A larger menu
If the board is the main meal, first list all the other food you will serve and increase the cured meat allowance only if needed. A simple planning example of 100g each for twelve people gives 1.2kg of ready-to-eat cured meats, before cheese and accompaniments.
Whole ham weight is different
Do not use a whole bone-in ham's total weight as though it were sliced edible meat. Yield varies with the piece and carving. Ask about the specific ham and choose a format that suits the event.
Turn the total into packs
Add the net weights of the products you plan to buy and divide that total by the guest count. Pack sizes vary, so use the current listings rather than counting slices.
Serving and leftovers
Keep products in their required storage conditions and open only what you need. Serve in smaller batches and follow after-opening label instructions for leftovers.
Related guides and recipes
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