Chef Lippe’s Jamón Iberico Pata Negra (black hoof ham) by Fermin. Acorn fed, aged 48 months. Whole leg, bone in.

$1,323.00/16 lb

This ham is known as the King of the Ibericos. Made from a free range, 100% Iberico black pig hence its name. During the Montanera season (from October through February), this pig doubles its weight eating acorns and grass. Making it the finest and most prestigious ham in the world. Air cured for 48 months using artisanal methods in La Alberca, in Salamanca Spain, a Natural Reserve declared a World Heritage. Arguably the best ham in the world, it does not come cheap but once you have your first bite, you will understand it is worth every penny. It lives in the realm of the ephemerons gastronomic elite the likes of thirty year old single malts, truffles, caviar, Wagyu beef and others. It is not perishable, as it has been hanging in a cellar for four years. It can be kept at room temperature on your kitchen counter. Perfect for parties. Gluten and lactose free.

Chef Lippe

Chef Lippe is a cheese affineur, a charcutier, former restaurateur pastaiolo. He has been aging cheese to perfection and purveying to clients since 2010. Chef Lippe chose Vero Beach as his home in 2016 seeking a less frenetic pace than South Florida. He crafts handmade fresh mozzarella with milk from Florida farms, cheese spreads, antipasto and his partner Rain hand stuffs large Spanish Queen olives with Italian blue cheese.