Fall Buyer's Guide 2016 by Zingerman's Mail Order

Undoing Modernity

The return of heirloom grains and stone mills. By Val Neff-Rasmussen One day, several thousand years ago, the very first would-be farmer was out looking at some wild grains, and she had an idea. What if, instead of eating all of the healthiest, most robust plants, she saved the seeds and used them to grow healthy plants again next year? The idea worked. For millennia to follow, farmers saved the seeds of their very best crops to use for next year’s seed. These “landrace” grains like wheat and corn were selected for their hardiness, or their disease resistance, or their flavor—or, more often, all three. In the last hundred years, we figured out how to speed up the selection process in the lab, and with new inventions like sophisticated irrigation systems and chemical fertilizers to eliminate the need for hardiness or disease resistance, we started to focus on selecting for just one trait: high yield. The new grains were a huge success, if you define success by just one term: high yield. Within a few decades the old, heirloom grains that had been passed down from generation to generation for centuries were obsolete. Practically everybody switched over to grow the new grains. The heirlooms were grown by a just few holdouts. The focus on yield came with high residual costs, including most of the flavor. In the last twenty years there’s been a renewed energy for discovering the heirloom grains that still do exist, thanks in large part to people like Glenn Roberts of Anson Mills in South Carolina and Filippo Drago of Molini del Ponte in Sicily. Glenn has spent the last two decades seeking out the grains the American south was built on: the corn and rice that formed the basis for southern cuisine 200 years ago. His grits are made with an old yellow dent varietal of corn that was historically prized for having exceptional flavor and texture. Likewise, Filippo has played a huge role in reviving Tumminia wheat, an heirloom varietal that has been grown in Sicily since the Greeks occupied the island. It’s been preserved for so long because it’s incredibly aromatic: it smells like chamomile, hazelnut, toasted almond. Filippo mills the Tumminia wheat, and he uses the flour to make corkscrewshaped pasta called busiate. His Tumminia flour is also used at Zingerman’s Bakehouse to make Pane Nero, the

traditional “black bread” of Castelvetrano, the village in western Sicily where Filippo runs his mill. Glenn and Filippo aren’t the only ones using heirloom grains. Community Grains in California uses landrace Iraqi durum wheat to make their pasta. Mulino Marino in Piedmont, Italy uses old otto file heirloom corn to make their polenta. I could go on. When you can find heirloom grains, there’s a good chance they’ll have deeper, richer, more intense flavor. You really can taste the difference.

Old grains, old processing These days, essentially all of the flour and cornmeal on the market are processed with big machines called roller mills. Roller mills remove the bran and the germ from the grains, which contain fats that would make the flour go rancid over time—but also contain a lot of the flavor. Often, when you find someone who has taken the time and energy to grow an old heirloom grain, they’re also processing it using very old technology. Glenn, Filippo, Mulino Marino and others use old stone mills for their grains. The stone mills keep the grain intact, preserving more of the flavor.

Val Neff-Rasmussen is a food seeker and writer at Zingerman's. You can reach her at vneff-rasmussen@zingermans.com.

OUR GUARANTEE If you experience a problem with one of our products, customer service, shipping, or you just don't like how it tastes, please let us know. We'll do whatever it takes to make it right.

tumminia wheat Pane Nero Bread

Near the west coast of Sicily, an hour and a half south of Palermo, Filippo Drago is stone milling an heirloom breed of durum wheat called Tumminia at his mill, Molini del Ponte. What he makes is to standard flour as farmstead cheese is to Kraft singles. Its texture is coarse, the color is light, speckled yellow, and there's a slight sweetness to it. When used in baking, like here with Zingerman's latest bread, it results in a dark brown loaf with a dense, compact crumb. (Durum is the same kind of wheat used in pasta making and it has a lot of protein, making it so dense.) It's topped with sesame seeds and sea salt and is a hearty flavorful loaf. It's been winning loads of fans around Zingerman's and now it's time to spread the word and the flavor around the country. B-NER 1 ¼ lb loaf $12 SHIPS 2 BUSINESS DAYS

filippo drago's pasta Busiate di Tumminia Pasta

Tumminia wheat is an ancient heirloom grain traditionally used to make pane nero (above). Now Sicilian miller Filippo Drago is stone grinding organicallygrown Tumminia wheat to make pasta. He extrudes it through bronze dies so it’s great for gripping sauce, and he dries it super slowly to expand the flavor. We have busiate, a traditional Sicilian shape that looks like tightly wound corkscrews. The flavor is astounding: earthy, nutty, rich. It’s especially great sauced with Sicilian sauces like pesto Trapanese (online). P-BUS 250 g bag $14 SHIPS FOR FLAT RATE

michigan chestnuts Chestnut Bread

Inspired by Hungarian cuisine—where chestnuts receive a lot of attention—Frank Carollo and the master bakers at Zingerman’s Bakehouse have created a new bread using chestnut flour from Grand Haven, Michigan and wheat flour from Westwind Mill in Traverse City, Michigan. The naturally leavened loaf has a rich tan crust and a nearly purple colored crumb. This is the type of bread you’ll want to Instagram. Just wait until you taste it, though. The flavor is full, nutty, sweet, rich and very satisfying. Fantastic with all manner of cheeses, meats, wines and whatever else you’re hung(a)ry for. B-CNT 1 ½ lb loaf $18 SHIPS 2 BUSINESS DAYS

Landrace Fettucine

Anson Mills Grits

Ancient Iraqi wheat grown at Full Belly Farm in California, milled so its whole grains stay intact with amazing flavor. Pasta's answer to whole grain bread that tastes good. P-CGR-FET 10 oz box $9

Stone ground heirloom variety grits that will erase all grit travesties you've experienced in 20 minutes (quick cooking) or 1 hour. Organic. P-GRI-QUI 1 lb quick $16 P-GRI 1 lb slow cook $16

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Marino Polenta Otto file heirloom corn, field dried so it's sweeter, stone milled to make the best polenta you've ever had, bar none. Organic. P-POL 1 kilo fine $12 P-POL-COA coarse $12 SHIPS FOR FLAT RATE

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What gives meat flavor? What the USDA misses when it grades meat. By Val Neff-Rasmussen The USDA grades of beef—choice, prime and so on—are based on just one metric: the visible presence of marbling in the meat. They’re judging a steak’s quality based on its appearance alone. To some extent how a steak looks influences its texture. More marbling usually means it'll be more tender since the intramuscular fat softens when it's heated. But that's about it. Marbling doesn't say a thing about how a steak tastes. In fact, how a food looks and how it tastes often have nothing to do with each other. (Think about that warty little apple you picked off a tree at the orchard compared to the lacquered red delicious at the supermarket.) So what actually gives meat flavor? Here are three key factors.

1. Breed Through most of history we’ve bred animals to be disease resistant, good tempered, hardy, or delicious. Most of the time we tried to do all at once. These days, the focus is on one very particular trait: the ability to convert feed into meat as quickly as possible. There are a lot of trade offs for quick growth. To maximize efficiency, we’ve bred out things like hardiness and disease resistance. We’ve also bred out most of the flavor. The good news is that there are a handful of farmers out there who are still raising heritage breeds—the same breeds that could have been raised by our grandparents, like Red Wattle, Duroc and Berkshire hogs. Heritage breeds take more time and more care, but they have incredible depth of flavor.

2. Feed Animals literally are what they eat. Everything that is fed to one impacts its flavor. When the meat industry took pigs out of the pasture, packed them into enormous barns and started feeding them a diet of corn, soy and antibiotics, that bland, homogenized diet took its toll on flavor. It dumbed it down, flattening the rainbow of flavors to a monotone. The same is of true of beef.

A pasture diet is complex, with hundreds of grasses, flowers and herbs contributing to the flavor. When an animal eats nothing but corn in a feedlot to fatten up it makes a huge difference in flavor.

3. Animal welfare Herb Eckhouse, the founder of Iowa’s cured pork palace La Quercia, attended an event that included tasting of two samples of heritage-breed Berkshire pork: one raised in confinement, the other raised on pasture. With the confinement pork, you could distinctly smell pig manure. “If you didn’t know the smell, you might just think it was sort of porky,” Herb explained, “but once you know that smell there’s no mistaking it.” When pigs are raised in confinement, they typically spend their lives standing in small pens on slatted floors above an enormous lagoon filled with manure. The air smells as toxic as you’d imagine, and that’s what the pigs breathe all day every day. It’s no wonder the odor permeates their flesh. There are a lot of things that contribute to determining if an animal was treated humanely. But the biggest impact comes from giving an animal enough space—and so much the better if the space is outdoors, with fresh air and sunshine and grassy pastures. It takes more land, more labor, and more time, and that means it costs more. But it also makes for better tasting meat.

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GraSs fed bEef from the amErican wesT

Strip Steaks from Bill Niman’s BN Ranch

In the food world, Bill Niman’s name has long been synonymous with sustainablyraised pork and beef, he was a pioneer. No longer affiliated with Niman Ranch, these days he’s raising some of the most flavorful grass-fed and grass-finished beef I’ve ever tasted under the brand BN Ranch. Sometimes grass-fed beef can be hit or miss if there isn’t enough fat development. Not the case here. These steaks have great marbling and taste, well, steak-ier than most. This is not a steak that's an apology for grass feeding. This competes with every great steak in the world, it's just made without feed lots, without hormones, without corn, without any bullsh*t. Ships frozen, arrives frozen or cool. M-STK-4 4 steaks, bone in, 1¼" thick, 14-16 oz each $225 M-STK-8 8 steaks, bone in, 1¼” thick, 14-16 oz each $400 FREE SHIPPING

Dry-Aged Cowboy Cut Ribeyes from Carman Ranch This one ain’t for dainty eaters. Enormous ribeyes, nearly two inches thick, each tipping the scales at about a pound and a half. The cowboy cut has a couple inches of bone sticking out, giving you a handle to hold onto the largest meat hammer you’ve ever seen. More than big enough to share, but so scrumptious you’ll want to keep it all to yourself. The cattle are raised to impeccable standards, grass-fed and grass-finished by Cory Carman at Carman Ranch Oregon. The beef is dry aged for two weeks, which gives it a deep, mineral tang. Incredibly rich with a luscious marbling of fat. Ships frozen, arrives frozen or cool. M-RIB-2 2 steaks, bone in, 2" thick, about 1½ lbs each $175 M-RIB-4 4 steaks, bone in, 2" thick, about 1½ lbs each $320 FREE SHIPPING

heritage breed pork

Our heritage breed porterhouse cut pork chops are cut an inch and a quarter thick, they have the tenderloin attached like a t-bone. Three different breeds, all are great on the grill.

Red Wattle Porterhouse Chops

Duroc Porterhouse Chops

Berkshire Porterhouse Chops

Smoked Berkshire Chops

The flavor is rich, herbaceous, even a little sweet. Bone in. M-WAT-4 4 x 14 oz $80 M-WAT-8 8 x 14 oz $140

Earthy, nutty—almost beefy. Bone in. M-DUR-4 4 x 14 oz $80 M-DUR-8 8 x 14 oz $140

The most popular breed for restaurants. Bone in. M-BER-4 4 x 14 oz $80 M-BER-8 8 x 14 oz $140

Hickory smoked and very, very flavorful. Bone in. M-SMB-4 4 x 12 oz $90 M-SMB-8 8 x 12 oz $150

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"Most assuredly not the other white meat." Ed Levine Serious Eats CALL 888 636 8162

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The New American Salami The revival of top-notch midwestern meat curers. By Val Neff-Rasmussen A decade ago, the only way to eat good salami in the US was to smuggle it in from Europe. That’s an exaggeration, but not by much. Practically no one was making traditional salami in the US. How times have changed. In the last few years suddenly it seems like there’s a new salami maker popping up every other week. It’s not a coincidence that the rise in American salami coincides with the growing interest in eating better meat and the rise of whole animal butchery. Using the whole animal means not discarding the fat and trimmings— and the traditional way to use them is to turn them into salami. In Europe, many of the best salamis are made by masters who have been curing meat most of their lives. To become a salami maker, you apprentice with a master for years or decades. Eventually, when the master is ready to retire, you take over the business. In the US, since we don’t have venerable old salami makers to apprentice under, the new crop of American salami makers are largely self-taught. They might reach out to an expert or go to Europe to work a brief stint with a butcher, but for the most part, they learned to make salami by reading books or watching videos and then tinkering until they come up with a recipe they really like. But while they’re creating new salamis, they’re not inventing new techniques. As Herb Eckhouse, the founder and chief prosciutto maker at Iowa’s pork emporium La Quercia, puts it, “we didn’t make anything up.” The best new American salamis start with really good meat which more times than not means heritage-breed pork raised on pasture without any hormones or antibiotics (like the pork chops on the previous page). The only other ingredients they add are simple and pronounceable, like

garlic, wine, or sea salt. They encase the salamis in natural casings that grow patchy white mold on the outside (an essential part of the maturing process that protects the fat in the salami from going rancid while it cures). And they cure the salamis for weeks or months until they reach their peak of flavor. Not all of the salami made in the states these days is great. Some of them are overly spiced so you can’t taste the pork, or too small so they dry out quickly and get tough. But the good ones are really, really good—I’d even say that the best ones rival the best salamis made in Europe. When choosing a salami, look for one with a glowing pink color, a sweet, porky aroma, clean flavors without any sourness, and a pleasant texture that’s not too tough or too soft. Serve it at room temperature to get the maximum flavor. Eat the casing or not—your choice. Slice it yourself as you're eating, that way it dries out less, and try some cut on the thicker side so you can really taste the pork.

OUR GUARANTEE If you experience a problem with one of our products, customer service, shipping, or you just don't like how it tastes, please let us know. We'll do whatever it takes to make it right.

'nduja artisans from illinois Spicy Calabrian Salami

In the southern Italian region of Calabria chiles are peppered (pun intended) into just about every dish from pastas and pizzas to fish and meat. Though this salami comes from Chicago, the flavor is direct from Antonio Fisache’s Calabrian family roots. Tony starts with heritage Berkshire-breed pork from pigs that live outdoors, roaming and rooting without ever being given antibiotics or hormones. He blends the pork with Calabrian chiles to make an inch-thick silky-smooth salami with serious— but never overwhelming—heat. The spicy side is tempered with a deep, smoky sweetness. M-CAL 10 oz $20 SHIPS 2 BUSINESS DAY WARM WEATHER CARE

underground meats from wisconsin Summer Sausage

Madison's Underground Meat's top notch version of the midwest's classic soft slicing salami. Hand made in tiny batches from sustainably raised pigs. Meaty, soft, sweet, just barely smoky. M-SSS 10 oz $20 SHIPS 2 BUSINESS DAY WARM WEATHER CARE

red table meat company from minnesota Vecchio Salami

This is a salami I could eat every day. The flavor is smooth, clean, incredibly well balanced between sweet, porky, and just a smidge of spice from a bit of black pepper and garlic. It's great sliced thin in a sandwich or thick on a charcuterie board. It's made by Red Table Meat Company in Minneapolis. They do all the little things right, starting with sourcing heritage breed pork (a mix of Red Wattle, Berkshire, Gloucester Old Spots, Tamworth, Large Blacks, and Duroc breed pigs) raised on six nearby farms. The pigs live their lives indoors or outdoors as they please, rooting around in the grass and dirt, never receiving sub-therapeutic antibiotics. Once the whole hogs arrives at Red Table's butcher shop, they cure the pork and create some exceptional salami. The Vecchio is about an inch in diameter, coarsely ground. The meat is dotted with plenty of white morsels of fat and packed in a natural beef casing. It's aged for about four weeks, leaving it on the softer side by the time it's ready to eat. M-VEC about 7 oz $25 SHIPS 2 BUSINESS DAYS WARM WEATHER CARE

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la quercia from iowa Borsellino Salamis from La Quercia La Quercia's borsellino sausage is soft, sweet, porky and even a little earthy. Somewhere between a quarter and a half-dollar in diameter, its natural casing is stuffed with pork that's coarsely ground, liberally littered with morsels of fat. They're mild but substantial, without the heavy salting that you often find in other salamis. Serve them on a cheese plate or toss chunks into pasta or salads. Throw one into your backpack the next time you head out for a hike, borsellino can go for hours—or days—without refrigeration. Like all their meats, La Quercia's salamis are made from hogs raised naturally, without hormones or sub-theraputic antibiotics. M-DSG 6 oz classic $12 M-SDS 6 oz piccante slightly spicy $12 SHIPS 2 BUSINESS DAYS

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Good Things Come in Cans Fighting the poverty stereotype for tinned food. By Mo Frechette Tinned food has gotten a bad rap. Fish, soup, beer, meat, tomatoes, you name it: nearly every food that has been put in a can for sale has suffered indignation. Tinned food is treated as less refined, less worthy. It’s seen as convenience food that should be cheap and never moderately— let alone expensively—priced. Its sister foods, sold in tall glass bottles, thick jars, or fresh—the ultimate status symbol in America’s food chain—are seen as better. Think about longneck bottles of Bell’s beer versus canned PBR. Think about olive oil in a sleek bottle versus a tin. Or think about a fresh tomato versus canned. It’s no contest; fresh is always better, right? No. Here are three reasons why.

1. Sometimes tinned beats fresh When tomatoes are in season they are unequaled, one of the finest fruits on the planet. When they are out of season they are a completely different species—often borderline inedbile. That’s why ten months of the year tinned tomatoes—especially tinned San Marzano tomatoes from just south of Naples, Italy—canned at their seasonal peak, beat anything you can buy fresh.

2. Tinned can be different— in a good way If I had to pick tinned or fresh grilled tuna for a decadelong, I'm-so-stranded, desert island picnic, I’d choose tinned. Sound crazy? I don't think so. Tinned tuna from Ortiz, bathed in olive oil, is more complex than fresh tuna. It’s got more going on flavor-wise and you can use it in more ways. It’s rather like the difference between a cured Jamon Serrano and a fresh picnic ham. Both have their place, but the cured ham goes further in flavor and in use. Assuming the fish and process are top notch, tinned fish are different than fresh—in a good way.

Top tinned foods San Marzano Tomatoes The real deal from Campania, Italy. P-ZTO 22 oz tin $10 SHIPS FOR FLAT RATE

Spanish Octopus Sea-scented and perfect. P-ROC 4.9 oz tin $30 SHIPS FOR FLAT RATE

Tuna Stuffed Piquillo Peppers Catalonia’s version of surf and turf. P-TOP 4 pepper tin $15 SHIPS FOR FLAT RATE

Bell's Two Hearted Ale I don't sell it—blame our Prohibition era alcohol laws—but I wish I could.

3. Cans are often a better material Storing food in tins versus glass means less weight to ship and no light damage. It’s a win for cost, for the environment, and for the food’s flavor. Mo Frechette founded Zingerman's Mail Order. You can reach him at moeats@zingermans.com.

OUR GUARANTEE If you experience a problem with one of our products, customer service, shipping, or you just don't like how it tastes, please let us know. We'll do whatever it takes to make it right.

line caught wild tuna Ortiz Tunas from Spain

Tuna is one of the most popular foods we sell. It may seem surprising because here in the U.S., tinned tuna is a low-end commodity usually sold in supermarkets. In Spain it’s at the complete opposite of the culinary spectrum. Tuna in tins, especially these from the fourth-generation family firm Ortiz, is one of the jewels in Spain's culinary crown. Ortiz's fish are all line caught—not netted—hand filleted at sea and quickly tinned in good olive oil. The olive oil is key. It adds flavor and makes the texture silky over time, unlike water, which tends to leach flavors from the fish. We went to Spain and selected a single great batch of Bonito loin, our best seller, for fullness of flavor, siky texture, and lingering sweetness.

Bonito Loin Vintage 2013 Ortiz's tuna gets better with age. We selected and aged a batch for 3 years. Limited quantities. G-V13 2 tins of vintage tuna, 112 g each in a muslin vintage fish bag $18

Bonito Loin

Yellowfin Loin

P-ORT

112 g tin $8 4 or more $6 each

P-YLL 6 oz jar $20 2 or more $18 each

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Bonita Ventresca (Belly)

Yellowfin Ventresca (Belly)

P-TUN 110 g tin $24 2 or more $22 each

P-YVT

110 g tin $17 2 or more $15 each

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Virginia Tinned Peanuts Big, fat, perfectly roasted Virginia peanuts. In a tin they stay crisper—so crisp they pop when you eat ‘em. I’ll go out on a limb and say they’re my favorite nut ever. P-VDP 10 oz tin classic salted $7.50 P-NUT 10 oz tin butter toasted $7.50 2 or more tins of one type, $6 ea.

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Tinned White Asparagus

tinned fOod sTereotype Portuguese Sardines Tuna is our top-selling tinned seafood, but sardines aren't too far behind. It's surprising to me since sardines are not a big part of the popular food scene in America. This is perhaps the classic case of tinned food seen as poor, low-quality food. Before college students ate 75 cent ramen they ate cheap sardines. Forget that stereotype. Here, four or five tender, perfect sardines, come nested in a tin of olive oil, and their flavor is extraordinary. We offer standard (illustrated) or extra virgin olive oil, which has the effect of making the flavor more buttery, less metallic; in a way it's less fishy. (To some folks who are used to a briny, edgy flavor they will come off as softer, rounder.) P-SAR 125 g classic (illustrated) $7 4 or more $5.50 each P-SEV 110 g extra virgin $9 4 or more $7.50 each

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Alziari Olive Oil in a Tin It's now been over two decades since I first fell in love with Alziari, the old shop in the historic center of Nice, on France’s Côte d’Azur. Their extra virgin olive oil is exceptional and typically Niçoise—light, flowery and elegant but still full of character and charisma. I could use the same phrase to describe the tin it comes in. It's such a beautiful package that it makes one of the best gifts from our catalog; it needs no wrapping. This tin is a show-stopper. O-ALZ 1 liter tin $55 SHIPS FOR FLAT RATE

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Americans enjoy asparagus most when it’s green and skinny. Europeans like it that way too, but they go gaga for asparagus that’s snow white and thick as a thumb. Subtle and mild, with a texture as soft as squash, white asparagus is often served steamed, topped with Hollandaise sauce or vinaigrette. P-WHA tin of 8 spears $14

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Repurposed

The last cheese crate manufacturer in America. By Brad Hedeman Twenty years ago we started gift boxing our as-of-yet-not-quite-famous sourcream coffeecake in traditional cheese crates made by Dufeck Manufacturing in Denmark, Wisconsin. What I didn't know then was they were—and are—the last surviving cheese crate maker in the United States. “When we started a hundred years ago, there were cheese makers on every corner and they all needed crates,” explained Paul Dufeck, the fourth generation of Dufecks to make the cheese crates. “Back then you could find a crate maker every thirty miles or so and they’d make crates for everyone.” Paul continued. “The crates were used for aging twenty-two pound rounds of cheddar cheese. The cheese would form into wheels in the crates and they makers would flip them, age them and ship them when they were ready, all in the same crate.” Aging in wooden crates may seem odd, but wood is great at protecting cheese. It allows the cheese to breathe, so its flavors can better develop. “There’s something special about the flavor of a cheese aged in wooden crate.” Paul continued. “There are still a couple cheesemakers in Wisconsin that age cheddar in our crates—and one in North Carolina—but the practice is pretty rare nowadays.” Dufeck's crates are one of the things people love about our gifts. We get pictures all the time of people repurposing them—as button boxes, as cat condominiums, as yarn crates. I used to think we were a little strange for repurupsing a cheese crate to hold a coffeecake but then I realized everyone does—it turns out Dufeck has been doing the same thing for half a century. In the middle of the 20th century the small cheesemakers closed or consolidated into larger companies and the larger cheesemaking factories started making huge blocks of cheese and shipping them to factories that would cut and cryovac the blocks and ship them in cardboard, not wood. “You either diversified or you died,” Paul explained, “and that’s what we did. We make pallets and crates for large equipment and we recycle all our scrap into mulch and sawdust that we also sell, but we’re the only ones left that still make cheese crates.”

It takes at least six different people to make a Dufeck crate. Three folks operate the veneer lathe which is like a large pencil sharpener, but instead of whittling a pencil to a point, it sheers off thin sheets of wood from large logs that are soft and malleable enough to be formed into different shapes. This veneer makes the sides of our round and oval crates. The fourth person makes the tops and bottoms of the crates from planed pieces of wood that fit together with tongue and groove (no glue or adhesives). Another person nails the crates together. After the tops of the crates are sanded by the last person who also screen-prints our logo on top. Once the crate is finished, it’s moved upstairs to dry for a couple days and then they’re shipped directly to us. We buy a few truckloads a year of different sized crates, any one of which we're happy to use to store cats and coffeecakes.

Brad Hedeman is a food seeker and writer at Zingerman's. You can reach him at bhedeman@zingermans.com.

Gifts that we pack in Dufeck cheese crates ALL THOSE ON THE NEXT PAGE, PLUS All of our coffeecakes, page 18 All of our pies, online Bereavement Gift Box, page 38 Charcuterie and Cheese Gift Box, page 21

OUR GUARANTEE If you experience a problem with one of our products, customer service, shipping, or you just don't like how it tastes, please let us know. We'll do whatever it takes to make it right.

dufeck's biggest crate, our greatest gift box The Jawdropper A far-reaching and many-pleasing assortment of eat immediately foods, from pastries and cheese to cured meats and sapid sweets, all packed in Dufeck's biggest cheese crate—which repurposes nicely as a puppy storage unit. Includes our Walnut-studded Magic Brownie and no-nut Black Magic Brownie, Sea Salt Topped Pecan Blondie, Ginger Jump-Up Molasses Cookie, Oatmeal Raisin Cookie, a box of Classic Currant Walnut and Apricot Rugelach, crispy Palmiers, Chocolate Banana Bread, a nosher sized Sourcream Coffeecake, Classic Currant Scone and Ginger Scone, French Dried Plums, Sea Salt Caramels, Zingerman's Spiced Pecans, La Quercia's Borsellino Salami, Tunisian Olives, Spicy Cashews, Virginia Diner Peanuts, Rick's Picks Smokra and a bag of Zingerman’s Coffee ground and ready to brew. G-JAW gift box, serves 25 no problem $250 SHIPS FOR FLAT RATE

pastry colLection

Pastry Dreambox

If you want to knock someone’s socks off this is the gift to do it. It’s a big foot and a half long oval Dufeck pine crate stuffed to bursting with testaments to the temple of sweetness: our nosher-sized Sourcream Coffeecake, Banana Bread, two Currant Scones, a Magic Brownie, a Black Magic Brownie and a Sea Salt Topped Pecan Blondie, a Ginger Molasses Jump-Up Cookie, a Big Oatmeal Raisin and Sky's the Lemon Cookies, California Yellow Star Thistle Honey and six handmade, crispy Palmiers. G-DRE pastry dreambox, serves 14-16 $150 SHIPS FOR FLAT RATE

coffeecake triplicate Triple Coffeecake Tempation

We're baking six great nosher-sized Coffeecakes right now: sourcream with walnuts or without walnuts, hot cocoa, lemon poppyseed, summer fling and new deli. Choose three of them we’ll nestle them in a Dufeck pine cheese crate and ship them anywhere in the lower 48 for free. Serves about 18. G-3CK 3 nosher cakes in dufeck crate $100 FREE SHIPPING

Custom Boxes We're happy to build a custom assortment in a Dufeck crate. It takes a phone call (because we need to help work with you on what will fit inside). Give us a ring at 1.888.636.8162.

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It's Wisconsin's World

A buyer’s guide to Pleasant Ridge Reserve and Marieke Gouda. By Brad Hedeman In my twenty plus years in the food world, I’ve had the privilege of visiting some of the world’s best cheesemakers. The Comte aging caves of Marcel Petite in the Jura mountains of France. Jamie Montgomery's bucolic estate in Somerset, England where they make traditional cheddar in the birthplace of the world's most famous cheese. And I’ve been to Wisconsin.

Maybe it's not the most exotic of locations—especially for a neighboring Michigan boy like me—but for cheese, there are few places in the world today with a greater concentration and diversity of incredibly flavorful cheese. Here's a look at two of my favorites.

that rivals the best goudas coming out of The Netherlands.

Next up: the cheese that brought the spotlight back to Wisconsin artisan cheese, Pleasant Ridge Reserve. Fifty miles west of Madison in the town of Dodgeville sits Uplands Cheese and its cheesemaker, Andy First up: In central Wisconsin, Hatch. In 2004, Pleasant Ridge about halfway between Reserve won Best in Show at Andy Hatch of Uplands Cheese in his aging room. Minneapolis and Green Bay sits the American Cheese Society’s the small town of Thorp, home annual awards and it hasn't to Holland Family Cheese. The farm was founded looked back. It's only gotten better over time and is now by Rolf and Marieke Penterman, immigrants from widely considered—me included—as one of, if not the, the Netherlands. Land was too expensive to set up a best cheese in America. cheesemaking enterprise in Europe, so, lucky us, they settled in Wisconsin and starting making cheese. Andy's animals live their entire lives outdoors and he only make cheese when the cows are in the pastures, The Pentermans make gouda every day, all year round, May through October. When the grass is dried up at the from their closed herd of about four hundred cows. The end of fall it's over, the cows go indoors and they stop cows live indoors on comfy beds of playground sand, making cheese. That means the cows have an amazing feed on silage and hay, and have access to spinning diet, a diverse range of grasses, legumes and herbs. bristly brushes dangling in the corners of their pens to That diet turns into fantastic tasting milk, which makes scratch their back when it itches. Automated scrapers for a more interesting and flavorful cheese. remove manure from the floors and each cow wears a kind of bovine fit-bit that monitors their temperature, Many of the best cheesemakers in Europe and America behavior, eating habits, if the cow is in heat (!), etc. follow parts of Andy's process but few go as far as he The level of technology used may sound antithetical to does in each step. Andy ages most of his cheese for artisan producers, but it's not used to make the cows about a year but there's some he holds back to age give more milk, just to keep them healthy. When 100% further, which he calls "Reserve." We go even a stage of the milk for your cheese comes from your own cows further, working with him to choose exact batches of you tend to take care of them very, very wll. These are Reserve we like best, then shipping the wheels to Ann well loved and well cared for animals and they produce Arbor to hand cut when you order. really flavorful milk that becomes really flavorful gouda

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wisconsin's masterpiece

Pleasant Ridge Reserve Zingerman's Select Sometimes—well, most of the time—I think this is the best American cheese being made today. Like a European mountain cheese, it's fruity in an apple sort of way—rich, deep and sweet. It's great paired with slices of pear, cubed on salads or all by its lonesome. If I had my pick of the world's cheeses to enjoy, I'd come back to this one again and again. Made by Andy Hatch in Dodgeville, Wisconsin, considered to be one of the best young cheesemakers in the country. Pleasant Ridge is a cheese made with only the milk of the farm's own mixed herd of 140 or so Holsteins, Brown Swiss and Jerseys. Production is very small, about 6,000 wheels this year. They utilize a seasonal, open grazing system, which means all the milk used to make the Pleasant Ridge Reserve is taken when the cows are happy and content out in the open pasture. Happy cows make great tasting milk. Since we've been working so closely with Andy we have the opportunity to select specific days of cheese, tasting from a series of different days of production to pick the most flavorful of the bunch to bring to Ann Arbor. C-PRR 1/2 lb hand cut wedge $20 by the pound $39 SHIPS 2 BUSINESS DAY WARM WEATHER CARE

wisconsin cheese greats

Marieke Gouda

Dunbarton Blue

Made by Marieke Penterman, a Dutch native who relocated to Thorp, Wisconsin to make Gouda. Her cheese rivals the Netherlands' best in depth of flavor, complexity and balance. We select wheels aged on pine planks for a full year. They have an irresistibly delicious balance of rich, dense, sweet and savory creaminess with little crunchy flavor crystals that are a sign of great flavor. C-MKE ½ lb wedge $15 by the pound $29 SHIPS 2 BUSINESS DAY

Rothkase Select

Most blue cheese is made by infusing curds with cultured blue molds. After the wheel is formed, it’s pierced with spikes. The air that seeps in activates the mold, which grows roots like a tree, working its way through the cheese, changing its flavor, softening its texture. Chris Roelli, the fourth generation cheesemaker who invented Dunbarton Blue in Shullsburg, Wisconsin, takes one step that most blue cheese makers don’t. He presses the cheese, expelling whey. This makes a drier cheese, one whose texture has much more in common with cheddar than gorgonzola. It strikes a nice balance with tasty beefy, nutty, saline flavors. It's not too blue, just a touch. C-DBC ½ lb hand cut wedge $20 by the lb $39

A firm, full-flavored cheese made in the Alpine style of Swiss Gruyère. Produced in Monroe, Wisconsin from raw milk in copper kettles, aged for about a year on red pine shelves. We sample many days' production to pick our batch. The mark we aim for—and hit, time after time—is big, sweet, intense flavor like a grand mountain cheese. Lovely stuff. Melt it, slice it, do what you will, it'll be declicoius. C-RKS ½ lb wedge $18.50 by the pound $36 SHIPS 2 BUSINESS DAY

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The Fruit You Can't Eat Raw Buyer's guide to choosing and serving great cured olives. By Mo Frechette

Color indicates ripeness All olives start out green. A green olive is an unripe olive. It doesn’t mean it’s not a tasty olive if it’s picked and cured at that stage, but in the same way a ripe fruit will be more luscious and flavorful, a green olive is going to have less succulence, less flavor than a ripe olive. As olives ripen they turn colors. Different olives turn different colors but in general the progression is from green to brown to purple to black.

uid. Dry cured are very wrinkly and shriveled and have no liquid. Most dry cured olives are black, it’s a technique often reserved for the ripest olives.

Hand picked There are machines that shake olive trees, the fruit falls, and people pick it up. If this sounds slighltly horrifying and a recipe for bruised fruit it is. Bruising harms olives and their flavor the same way it does apples or pears. Hand picking is the way to go when you want great olives.

Salt cured You can’t eat olives right off the tree. They need to be cured. For thousands of years the recipe for the cure has been simple: sea salt. Salt draws the bitterness out of olives and softens them. In the last century lye—yeah, the same ingredient in Little House on the Prairie soap— has been used with industrially cured olives. It shortens the cure from months to days. The time savings come at a price in flavor, though. Lye creates a metallic, chemical aftertaste that mars the flavor.

Brine Cured or Dry Cured The salt can be used with water in a brine or not. The two technqiues create two very different olives. Brine cured olives are the most common ones you find. They are the plump, smooth olives you know, packed in liq-

What’s up with California black olives?

Those black olives you get in a tin are green (unripe) olives that have been forced under great pressure to bruise to black and the color has been locked in with ferrous sulfate.

Pits or no?

Removing pits mechanically invariably causes the olive flesh to suffer. That’s why all the best olives you can buy will have pits and, while they are a bit more work, they make the best tasting table olive.

Three steps to serving olives When I’m serving olives I take three tips from all the Sicilians, Greeks and Spaniards I’ve met, the ones who eat olives regularly. First, rinse the olives. Second, douse them with some good extra virgin olive oil. Third, add something fun: some fresh thyme leaves, a bit of lemon zest, a pinch of cumin. Those steps, combined with serving olives at room temperature, make a huge difference in flavor.

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The Olive Spectrum

green Hondrolea from Greece Huge green hondrolea olives, hand picked in Macedonia, cured in brine. Nearly the size of a walnut, they’re big, meaty, and just a little sweet. P-HGO 360 g jar $12 SHIPS FOR FLAT RATE

purple Sahli from Tunisia

The underdog of the olive world. Tiny, sweet, purpleblack, almost-unheard-of Sahlis possess a flavor way larger than their small size might lead you to believe. They're harvested by hand when purple, a difficult time since the fruit easily bruises at that stage of ripeness. If they don’t make the cut they become olive oil olives. The best of the Sahli harvest go into a natural salt brine to cure for a year, then get rinsed, packed and sent to us. Organic. P-NSO 130 g jar $10 SHIPS FOR FLAT RATE

black

Leccino from Italy

brown

Arbequina from Spain These small brown beauties are the olive of Catalonia, Spain, and a must for the olive lover in your life. Too small to be harvested by mechanical methods, the care and time it takes to hand pick arbequinas is a testament to their quality and reputation. Brownish purple in color, they have a unique nuttiness that makes them easy to devour by the handful, especially if you dress them with a bit of olive oil and orange rind. One jar might not be enough. P-ABQ 12 oz jar $10 SHIPS FOR FLAT RATE

One of my of all-time favorites, Leccino olives are rarely available for eating because most all of them are used up by oil makers who crave their complex, sweet, olivey flavor. Thanks to the efforts of Marina Colonna in the Molise region of Italy, we’ve got the chance to taste them: ripe, sweet, succulent black beauties from the sun-kissed fields of southern Italy. Marina marinates them in extra-virgin olive oil, tiny dried red peppers and a snippet of orange rind before packing them into beautiful glass bottles. P-LEC 200 g jar $15 SHIPS FOR FLAT RATE

black,olive spread

Paté di Olive Spread

I visited Caricato about a dozen years ago. It was a business living in the last century, and by that I mean the one before the last one. They still grow olives in mixed fields; olive trees interspersed with artichokes and grape vines, chamomile growing wild in the rows. They still press olives by stone, something almost no olive growers do anymore. All this has nothing specific to say about this olive paste. It’s just black olives, crushed and salted. If you like that kind of thing, and imagine how Caricato’s poignant lack of progress affects such simple foods, you can guess how good it tastes. P-PDO 100 g jar $13 SHIPS FOR FLAT RATE

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GIVE THEM FOOD TO RAVE ABOUT

When's the last time you sent a business gift and the recipient called you back to say how great it tasted? How everyone fought over it? How they want more? How you must be the smartest, best-informed, most well-dressed gift giver they know? I promise at least one of those comments will come your way after you send food from Zingerman's. Our food has that kind of effect on people.

heritage Ham

Smoked Heritage Hams

The heritage breed hogs are raised in the Midwest with access to the outdoors to root and roam and never receive antibiotics or hormones. Cured with salt and maple sugar then smoked over hickory. They are full of flavor, easy to enjoy. Just heat, slice and eat. Smoked ham doesn’t come any tastier than this. The classic corporate gift, upgraded.

Berkshire Heritage Ham

Red Wattle Heritage Ham

A classic porky flavor that everyone loves, turned up about six notches. M-BHC 4-5 lbs, boneless, serves 10 $100

The sweetest pork. With a thin ring of fat that melts in your mouth. M-RWH 4-5 lbs, boneless, serves 10 $100

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choCOlate vices Chocolate Suspension

Some will call this a minor indulgence. Everyone with a weakness for chocolate, flour and butter will know what time it is. A nosher-sized Hot Cocoa Coffeecake accompanied by four brownies: two WalnutStudded Magic and two no-nut Black Magic. G-SUS chocolate suspension gift box $50

corporate giftage

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Awesome Office Supply Feeds fifteen or more in a way they will not forget soon. With this you can remotely host the best office party since that time someone snuck a magnum of Veuve Cliquot in the break room. Nosher-sized Sourcream Coffeecake, Macy's Cheesesticks, Olive Oil Tortas, six all-butter crispy Palmiers, Italian Biscotti, Zingerman's Virginia Peanuts, Freshly Roasted Zingerman’s Coffee ground for drip, Zingerman's Peanut Brittle, Homemade Spiced Pecans, two Oatmeal Raisin Cookies and ten Brownie Bites. G-OFF office supply gift box $150 SHIPS FOR FLAT RATE

big BOdacious brOwnies & coOkies Cookie & Brownie Gift Boxes Almost a quarter pound each, made with amazing all natural ingredients—full-fat butter, toasted nuts, local hand-cracked eggs...I can go on but you just need to eat one. You really can taste the difference. And how can you go wrong sending our brownies or cookies to someone special? If you say, “I sent them myself” they might even think you said, “I baked them myself.” And you wouldn’t correct them, would you? Of course not. G-CAB 3 cookie + 3 brownie in cartoon gift box $36 G-CAB-DLX 16 pc in wooden cheese crate $90 SHIPS FOR FLAT RATE

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Build it

Mix & Match Custom Pastry Sampler Gift Box

Create your own assortment of Zingerman's big brownies, stellar cookies, or creamy scones. Choose your mix and give us a ring. Visit www.zingermans.com where you can customize your box online. Your personal selection is hand packed to order in our fun cartoon gift box.

Brownies

Scones

Magic Brownie

Ginger Jump-Up

Currant

Classic with toasted walnuts.

Muscovado brown sugar and chunks of crystallized ginger.

With dried currants.

Black Magic Classic minus the nuts.

Townie Gluten free* with amaranth and quinoa, not wheat.

Oatmeal Raisin

No-chocolate with pecan praline, sea salt-topped.

Ginger

With maple syrup, organic oats and giant red flame raisins.

Spicy, crystallized ginger.

Sky's the Lemon

A savory scone with cheddar and fresh rosemary.

* Not made in a gluten free facility

Blondie

Lemon With candied lemon zest.

With fresh lemon juice, lemon zest, and candied lemon.

Cheddar Herb

Country Scone A rustic special with organic rolled oats, pecans, red flame raisins and cinnamon sugar.

Bacon Cheddar Scone Savory with bits of Nueske's Applewood Smoked Bacon and Vermont cheddar.

$35

6 piece assortment G-6PP

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$50

10 piece assortment G-10P

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our best seLling giftbox

The Weekender Gift Boxes

Great all-purpose gifts, built from foods the recipient can snack on right out of the box. Whatever the occasion, folks will dig right in. The Weekender, hand assembled in our cartooned gift box (illustrated) has a loaf of Zingerman’s Artisan Bread, a couple of Brownies (Walnut-studded Magic Brownie and a Pecan Blondie), Ginger Jump-Up Molasses Cookie, Zingerman's Peanut Brittle, John Macy’s Cheese Sticks, All Natural Gummis, Virginia Diner Peanuts and a nosher-sized version of our extremely popular, extremely good Sourcream Coffeecake. G-WEE weekender gift box $75 SHIPS 2 BUSINESS DAY

The Long Weekender, packed in a handsome wooden crate, includes all the items in the Weekender plus Zingerman’s freshly roasted High Flyer Coffee, Zingerman’s Banana Bread, Vanilla and Chocolate Coconut Macaroons and Koeze Cream-Nut Peanut Butter. G-LWE long weekender $175 SHIPS 2 BUSINESS DAY

Catalog design rules say you should put your best-sellers up front, on the first few pages. And here they are, buried deep inside. That won't stop them. Our coffeecakes have such a magnetic attraction I sometimes think I could write about them with invisible ink and they'd still be our top sellers. They're the classic Zingerman's gift, guaranteed to please any palate. Pick your flavor, pick your packaging, pick your size and we'll ship them free anywhere in the lower 48.

–LARGE FRESSER–

–SMALL NOSHER–

Serves 10-12 Cartoon box $55 Wooden crate $65

Serves 5-7 Cartoon box $40 Wooden crate $45

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PICK YOU R GIFTBOX – CARTOON BOX –

– WOODEN CHEESE CRATE –

Sturdy, re-usable, way fun. Illustrated by our one-and-only Ian Nagy. Made with recycled cardboard.

Crafted in Wisconsin by Dufeck, the country’s last cheese crate maker. Zingerman’s logo silk screened on the lid.

coffeecakes SHIP FREE SOURCREAM

The legend. Toasted walnuts, thick streams of Indonesian cinnamon, creamy texture, huge flavor. A-SCC-L large in box $55 G-SCC-L large in crate $65 A-SCC-S small in box $40 G-SCC-S small in crate $45

SUMMER FLING

Loaded with slow-toasted coconut and lime. Fresh, zesty and maybe even a bit tart—in a good way. A-SFC-L large in box $55 G-SFC-L large in crate $65 A-SFC-S small in box $40 G-SFC-S small in crate $45

NEW DELI

Our new classic. Butter crumble topping with pistachio, cardamom, clove, coconut and more. A-NDC-L large in box $55 G-NDC-L large in crate $65 A-NDC-S small in box $40 G-NDC-S small in crate $45

HOT COCOA

LEMON POPPYSEED

With dark cocoa, a touch of espresso and chunks of dark chocolate that go molten if you heat it. A-COA-L large in box $55 G-COA-L large in crate $65 A-COA-S small in box $40 G-COA-S small in crate $45

Real lemon oil and a veritable passel of Dutch poppy seeds, plus loads of real butter and Madagascar vanilla. A-LMC-L large in box $55 G-LMC-L large in crate $65 A-LMC-S small in box $40 G-LMC-S small in crate $45

OUR GUARANTEE If you experience a problem with one of our products, customer service, shipping, or you just don't like how it tastes, please let us know. We'll do whatever it takes to make it right.

more than a good sniff Cinn-ful Cinnamon Roll Gift Box Almost anyone can make a cinnamon roll smell good while it’s baking, even among the cell phone kiosks at the mall. Unfortunately, most have little more than aroma to offer. You won’t taste much beyond sugar and cinnamon. The real challenge is to fashion a cinnamon roll that tastes as good as it smells. These fit the bill. Warm them up, break one open and put your nose up close. You’ll smell sweet butter, Indonesian cinnamon, real vanilla. But the real treat is next. Take one bite. That’s all you’ll need to forget the litany of cinnamon roll disappointments life has dealt you. With serving instructions. G-CIN ten roll tin in wooden crate $40 A-CIN ten roll tin in cartoon gift box $35 SHIPS FOR FLAT RATE

instant nostalgia

Banana Bread & Chocolate Chunk Banana Bread

The diabolical pastry enablers at Zingerman’s Bakehouse have focused their dark magic on classic banana bread. Like our hugely popular sourcream coffeecake and magic brownies, banana bread instantly conjures up nostalgia for home baking. The thing is, this loaf tastes better than what mom used to make (no offense intended moms, it’s just hard to beat our Bakehouse). There are no nuts in these loaves, just the classic charms: flour, cane sugar, real butter and fresh eggs, a touch of Madagascar vanilla and two freshly peeled bananas per loaf. Chocolate chunk banana bread is the same story, with the addition of huge chunks of chocolate. Wrapped in tissue, each loaf comes packed in its own colorfully illustrated box. Serves 5-7. G-BNA classic banana bread, gift boxed $20 G-BNC chocolate chunk, gift boxes $20 SHIPS FOR FLAT RATE

cubicle stash Magic Brownie Bites

Zingerman’s legendary Magic Brownies—with and without toasted walnuts—carved down to a quarter of their original size. Each is baked with real butter, cane sugar and dark Belgian chocolate. Perfect for desk hoarders. G-MBB 20 assorted brownie bites $36 G-M50 50 bites in wooden crate $100 G-M100 100 bites in wooden crate $175 G-M200 200 bites in wooden crate $325 SHIPS FOR FLAT RATE

Brownie bites make a great Corporate Gift. Got some clients you want to woo? Let our corporate concierges help.

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Artisan Collections mambo italiano Italian Artisans Gift Box Tucked away in the rolling hills of Tuscany, or the dry, sunny fields of Sicily, or along the banks of mountain streams in the Piedmont, we’ve discovered some of our favorite Italian foods—the ones that have been made the same way for generations but rarely leave their hometowns. This collection is a culinary journey to those hard-to-reach spots and flavors. We pack our colorful cartoon gift box with luscious fig preserves, Il Mongetto tomato sauce, Martelli pasta, Sicilian sun dried tomatoes with anchovies, Antonio Mattei's Original Tuscan Biscotti and Leccino olives. G-ITL gift box $90 SHIPS FOR FLAT RATE

zingerman's greatest food making hits

Zingerman's Artisan Gift Box

A mini Sourcream Coffeecake and hearth baked bread from Zingerman’s Bakehouse, a bag of whole bean coffee from Zingerman’s Coffee Company, a box of Peanut Brittle, Spiced Pecans, a Walnut-studded Magic Brownie, Pecan Blondie, a six pack of crispy Palmiers, Banana Bread and a Sky’s the Lemon Cookie. G-ART gift box $125 FREE SHIPPING

foods from around the five great lakes

Great Lakes Artisan Gift Box

Twenty years ago it was a tough task to build a collection of great American artisan foods, let alone one strictly from the Great Lakes. My, how times have changed. Today the difficult job is not finding enough foods, it's editing the selection. Here are seven delectables that I think represent some of the ingenuity and resources of artisan food makers from our region. We stuff our cartooned gift box with Peanut Butter from Koeze in Grand Rapids, Preserves from American Spoon in Petoskey, Freshly Roasted Zingerman's Coffee, Mo’s Bacon Chocolate Bar from Vosges in Chicago, Marieke Gouda from Thorp, Wisconsin, Nueske’s Applewood Smoked Bacon from Wittenberg, Wisconsin and our Pecan Raisin Bread. G-GLA gift box $125 FREE SHIPPING

who's who of american artisan food American Artisan Robert Lambert’s Rangpur Lime Syrup from California, Broadbent Sausage from Kentucky, Pleasant Ridge Reserve Cheese from Wisconsin, Virginia Diner Peanuts, La Quercia’s Cured Ham from Iowa, Raye’s Mustard from Maine, Vosges Black Sea Salt and Caramel Bar from Chicago. G-AMT gift box $125 FREE SHIPPING

an evening at the (home) wine bar

Tapas Gift Box

In Spanish, tapas sort of means snacks, but that's an inexact translation. In English you wouldn't eat a meal of snacks. In Spain there's no problem doing just that. There, tapas can start a meal or substitute for it entirely. The ingredients in this collection of open-and-serve delectables here are not all Spanish, but the idea is. Eat them as the Spanish do, as evening makes its way indoors, with a glass of crisp wine. The gift box includes Zingerman's Farm Bread, La Quercia’s Cured Ham, Mediterranean Olives, Spanish Olive Oil and Anise Tortas, Spanish Marcona Almonds, Portuguese Sardines and Rustic Bakery Olive oil and Sea Salt Flatbreads. Serves 6-8 quite handily. G-TAP tapas gift box $100 FREE SHIPPING

OUR GUARANTEE If you experience a problem with one of our products, customer service, shipping, or you just don't like how it tastes, please let us know. We'll do whatever it takes to make it right.

instant hors d'oeuvres Charcuterie and Cheese Gift Box

Includes La Quercia's Borsellino Salami, French Cornichon Pickles, Dutch Gouda and Zingerman’s Nor'easter Cabot Cheddar, Olives, a loaf of Zingerman’s Artisan Bread, N’duja Calabrian Pork Spread, Zingerman’s Virginia Peanuts and Rustic Bakery Olive Oil and Sea Salt Flatbreads. G-CAC gift box $150 SHIPS 2 BUSINESS DAY WARM WEATHER CARE

uparalLeled pork Praise the Lard Gift Box It’ll take a special kind of faith for the recipient to make it through this gift box, tallying up at over two and a half pounds of pork, plus bread and chocolate. When done, they will surely testify. Broadbent’s Kentucky Smoked Sausage, ‘Nduja Calabrian Pork Spread, Nueske's Applewood Smoked Bacon, Borsellino Salami and Zingerman’s Peppered Bacon Farm Bread. To round things out, Mo’s Bacon Chocolate Bar. Gift packaged in a Zingerman’s shopping bag. G-PTL praise the lard gift box $130 FREE SHIPPING

"Quite simply the best pork product group ever assembled in one gift box." Serious Eats

alL bacon alLthe time Camp Bacon Gift Box Camp Bacon is an annual festival of your favorite meat held right here in Ann Arbor, Michigan the first weekend in June. In honor of the celebration of our Princes of Pork, we pack our cartoon-printed gift box with three of our most popular bacons: Nueske’s Applewood Smoked from Wisconsin, Peppered Bacon from Arkansas and Broadbent’s Hickory Smoked Bacon from Kentucky; plus an Apple & Bacon Coffeecake from Zingerman’s Bakehouse, Chocolate Bacon Pig from Vosges in Chicago and our Bacon Pig Magnet. G-CAMP-1 gift box $135

road food extraordinaire

The American Snacker

Our cartoon giftbox, stuffed to the top with Zingerman's Butter Toasted Peanuts, John Macy's Cheesesticks, Ann Arbor Tortilla Chips, Toasted Walnut Magic Brownie, Ginger-Jump Up Molasses Cookie and Zingerman's Spiced Pecans. G-ACK gift box $45 SHIPF FOR FLAT RATE

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One Family's Vinegar

Italy's classic balsamic: why we only carry one About our fri ends at La Vecchia Dispensa Fifty years ago the balsamic vinegar industry didn’t exist. Balsamic was a private affair, used as medicine for the family and, rarely, as an extremely opulent seasoning for lavish feasts. By the 1960s the word about balsamic started to get out. To take advantage of the demand, some balsamic makers started using shortcuts. Wine vinegar was used instead of grape must. Caramel coloring was added. Aging was cut from decades to months. Suddenly there was tons of balsamic, but most of it wasn’t very good. Enter the Tintori family's Vecchia Dispensa balsamic. They’ve been making balsamic for generations. They use some wine vinegar but no coloring, nothing added, and the balsamic ages for years in wooden barrels the traditional way. The result is extremely well balanced between the bite of acidity, smooth, raisiny sweetness, and the deep, woodsy flavors of the barrels. The older vinegars they offer are more sweet, more complex, and pour thickly from the bottle.

8 Year Aged V-8YR 250 ml bottle $25

10 Year Aged V-10Y

EACH SHIPS FOR FLAT RATE

250 ml bottle $35

16 Year Aged V-16Y 250 ml bottle $45

30 Year Aged V-30Y 100 ml bottle $50

4 bottle sampler V-VBT 4 x ¼ oz each $30

Oak Barrel of 16 Year Aged V-BAR-16 1 liter

$400

Two Other Takes on Balsamic

a novel take on balsamic

Beer Balsamic Vinegar

Move over grapes, beer is here. Hungary has the latest, greatest take on balsamic vinegar and it’s a hopped up version made from beer. Krizsta and Reiner Pödör started making vinegars using traditional balsamic methods more than 50 years ago. After lots of trial and error, they came up with a balsamic they loved—and then, on a bet made in a pub, they took it a step further and experimented with adding an Austrian dark beer to the mix. The resulting beer balsamic is malty, earthy, bright and tart yet balanced with a deep sweetness. It’s well beyond gimmick and just plain delicious. Great for drizzling on roasted meats or steaks, in vinaigrettes, on bruschetta, or sprinkled on bar food. V-BBL 100 ml bottle $25 SHIPS FOR FLAT RATE

white balsAmIc, sort of Agrodolce White Balsamic Vinegar

Agrodolce is super smooth, light on the tongue, subtle and very, very long in the finish. Technically it's not a balsamic but you can use it in place of balsamic since it’s similarly soft and sweet. Wherever it’s employed, your cooking will be enhanced by one of the most elegant vinegars I’ve tried in a really long time. It’s crafted by Sante Bertoni on his family estate outside of Modena, Italy. Described as a bit of a mad scientist, Sr. Bertoni is giving the vinegar extra maturing just for us, making its flavor more complex before it hits your kitchen. V-AGV 500 ml $25 SHIPS FOR FLAT RATE

OUR GUARANTEE If you experience a problem with one of our products, customer service, shipping, or you just don't like how it tastes, please let us know. We'll do whatever it takes to make it right.

Afishianados We specialize in hard-to-find fish in jars, tins–whatever. If someone cures it, packs it, and it's delicious, we'll eat it. These are the fish that Spaniards and their Mediterranean neighbors go gaga for. Pour a glass of wine, open one up, and you've got a great evening ahead of you.

Red truffles

Anchovy Stuffed Cherry Peppers Almost as hard to find, similarly shaped and nearly as expensive as truffles. These are one of my all-time favorite foods in our catalog and they're a cult favorite among many customers. Anchovies and capers stuffed into slightly spicy cherry peppers, all packed in excellent olive oil. Pop the whole pepper into your mouth. Layers of flavors unfold on your tongue. Sweetness at first, then mild heat, all enhanced by the suave saltiness of anchovies. Save the oil for marinades. P-AUP 180 g 8 peppers $30 SHIPS FOR FLAT RATE

nifty tRIck

Octopus from Ramon Peña

Octopus is a tricky fish to tin. We’ve never sold it and it’s not from lack of trying. I’ve probably tasted octopus from twenty different companies. Those fish suffered a range of maladies: overly gelatinous, too cat-foody, or they had what I refer to as “rubber hose phenomenon.” I came to Ramon Peña’s octopus with low expectations born from experience. What I tasted was a treat, a surprise that ranks at the top of my new food list this season. Peña’s round tin holds over a dozen slices of tentacle, suckers intact. Octopus is never a melt-in-your mouth food and these are appropriately meaty with a satisfying ticky tacky bite that never once veers to garden hose. They have a scent of the sea so clear it’s disarming. A tin serves 4 as an appetizer. And since one of those 4 people probably doesn't eat octopus there’s more for you. P-ROC 4.9 oz tin $30

instAnt tapa

Tuna Stuffed Piquillo Peppers Tuna and smoked piquillo peppers in one snack? For me this beats putting your chocolate in my peanut butter any day. The Ortiz family's great line-caught bonito tuna, stuffed in smoked piquillo peppers, doused in a bit of tomato sauce. A classic Catalan tapa, as delicious as you’re imagining right now, ready to eat right out of the tin. Set some out for a smart starter at a get-together. Four stuffed peppers per tin. P-TOP 4 pepper tin $15 2 or more $13 each

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sargASso’s SurpRise Portuguese Smoked Eel

I understand that the name may put you off. Eels just don’t sound appetizing. I assure you they are, far more luxurious than you can imagine. This tin has four flakingly tender eel fillets, lightly smoked. Milder than mackerel or sardines, they have a texture that reminds me of salmon crossed with sea bass. Amazing stuff, with the kind of out-offashion packaging that belies the high quality of fish within. Eat them on their own, forked out of the tin. Or top a green salad with a couple fillets, capers, Marash red pepper and lemon zest. An unparalleled late night snack. P-EEL 105 g tin $18 SHIPS FOR FLAT RATE

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I'm shocked, shocked to hear that olive oil fraud is going on here! Every couple years or so it seems a big news story breaks that warns us of the dangers of adulterated extra virgin olive oil. Someone somewhere—often in Italy—is corrupting the national treasure. The oils in these stories come from producers who are blending olive oils from many sources, mixing in less expensive oils that come from who-knows-where and were pressed who-knows-when. By doing so they cut costs. They also drastically cut the quality of the oil. While these diluted olive oils are no longer Extra Virgin Olive Oils, that’s what their label says. This is totally illegal, but it’s not uncommon in the Big Olive Oil Industry. So how do we know that Zingerman’s olive oils aren’t subject to this kind of adulteration? For starters, we don’t buy from Big Olive Oil Industry. We don’t really even buy from the Medium Olive Oil Industry. With very few exceptions, we’re buying our oils from farmers directly. They make olive oil using only the olives grown on their own land. Most make a few thousand or so bottles annually, as compared to the millions of bottles that come from the big companies. We’ve also visited most of them and have seen their groves, had lunch, visited their mills, and witnessed the pride they have in the quality of their oil first hand. Last but not least, we taste every single olive oil many times a year to make sure that the quality is still up to snuff.

Castello della Paneretta

Savignola Paolina

Castello della Paneretta sits majestically on a Tuscan hillside. In fact, it's almost too typically Tuscan to believe, surrounded by fields of olive and cypress trees and rolling vineyards. The oil is also typically Tuscan: full flavored, fantastically fruity, green, gorgeous, delicious. It builds to a peppery peak that hits you in the front and back of the throat. A two-cougher, so to speak. So thick it pours from the bottle like cream, so delicious I find myself thinking of more dishes to use it with. If you're new to Tuscan oils it's a great one to start with. O-PAN 500 ml $33

If most Tuscan oils are built like rough peasants, this one is Sophia Loren. Silky, sexy, smooth, sophisticated. It's bottled unfiltered, giving it a thick, creamy, buttery texture. It has a luscious, mouth-filling flavor that’s very grassy in this year’s harvest, hinting of artichokes with a soft touch of pepper at the finish. Carlo Fabri makes only 500 bottles a year, and all his olives are picked and pressed in a three day family affair in early November. He sends almost his entire production to us. The tall, elegant, black bottle is as sexy as the extra virgin olive oil within. O-SAV 500 ml $35

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The oils that have set the standard for great flavor. Other Non-fradulent Olive Oils

Mariano Sanz’s Terese Arrojo Oil

A unique, unfiltered extra virgin organic oil from the rarely visited Sierra de Gredos, the wild, sparsely settled mountain region of Spain not far from the Portuguese border. Mariano bottles only the “flower of the oil”: that which drips naturally from the crushed olives. Bright, sharp flavor. O-MAR 500 ml $30 SHIPS FOR FLAT RATE

Moutere Grove

Poggio Lamentano

Tenuta di Valgiano

Castello di Cacchiano

Michael Zyw is a farmer and an artist and, appropriate to both, he crafted this oil and its label. The label is a pencil sketch, a complex study in grays and whites. The oil is also complex, with the bold pepperiness and green flavor of fresh cut grass and artichoke that are hallmarks of Tuscan oil. The grove's location near the sea brings the oil a softness. Where the oils from the Tuscan center are far more aggressive, the oils from the coast are relatively—at least for Tuscany— mellow. Lamentano starts big and finishes with a meaningful but moderate amount of pepper. O-POG 500 ml $40

This is consistently one of our most popular oils, and a stand-out in Tuscany for its soft-edged intensity. Laura di Collobiano's ancient groves produce outstanding extra virgin olive oil and it has won our customers’ hearts. Grown and pressed north of Lucca on the far west of Tuscany, twenty miles from the Tyrrhenian sea. In The Food of Italy (published in 1971 but still a great book for traditional Italian foodways), Waverly Root writes, "The greatest gastronomic glory of Lucca is its olive oil, the finest in Italy." I won't argue. O-VAL 500 ml $45

If you like your oil with a slap of pepper in the finish, then this is for you, the one you reach for when you want a kick. It's made from a blend of Tuscan varietals grown on trees that dot the terraced hills around the castle at the center of the property. The total output per year is about 4,000 liters, less than one liter per tree. Zingerman's is the exclusive source of this oil in the United States. O-CAC 500 ml $45 SHIPS FOR FLAT RATE

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Ed and Liz Scott use Tuscan olive varieties on their certified organic farm in New Zealand to lend their oil boost of spicy green olive flavor with a generous dose of pepperiness. That flavor is balanced with a touch of South Pacific lushness that—I swear— hints of tropical fruit in the finish. O-GRO 500 ml $45 SHIPS FOR FLAT RATE

Seka Hills Growing Arbequina olives—originally from Spain—the Yocha Dehe Nation in California are making a very nice oil that we’re privileged to purvey. It’s got a mellow accessible flavor with the hint of green apple that’s characteristic of Arbequina oils. O-SEK 500 ml $30 SHIPS FOR FLAT RATE

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roadhouse bread french mouNtain The house bread at our restaurant, Zingerman’s Roadhouse, and a local favorite. It’s based on an early New England recipe, made by combining rye flour and cornmeal with wheat. Anyone from an 18th century New Englander to Laura Ingalls Wilder would recognize and enjoy it today (it’s referred to in Little House on the Prairie as Rye ‘n’ Injun bread). The same goes for almost anyone I hand a slice to today. It’s got great crust and a soft, chewy center that has a slight sweetness from dark molasses, making it a hit with kids. Excellent with cream cheese and smoked salmon. B-ROA 1½ lb handmade loaf $9 SHIPS 2 BUSINESS DAY

I’d have a tough time picking between this and Farm Bread for top spot on my European-style favorites list. French Mountain Bread has a chestnut colored crust nearly a quarter inch thick, a dense wheaty crumb inside and a toasty, long lasting flavor. It’s totally terrific for toasting. We offer it in two sizes, a ¾ kilo loaf (about 1.65 lbs) that’s good for munching and a 2 kilo (about 4½ lbs, illustrated) work of art. I love the 2K loaf. A good foot and a half across and four or five inches high, it’s decorated with a hand-cut “Z.” The size is significant because bigger loaves almost always taste better. Baked to last, you’ll still be enjoying 2K Mountain Bread ten days after the loaf has left our oven. B-MON-A ¾ kilo handmade loaf $12 B-MON-B 2 kilo handmade “Z” loaf $26 SHIPS 2 BUSINESS DAY

farm bread

Imagine sitting around a French farmhouse table waiting for dinner. This would be the bread the family would serve. Like French pain au levain, it's a white-wheat mix made with a sour starter. Its crust is crisp, its flavor subtle and never tiring. The one and a half pound loaf is pictured, but the three pound round is my favorite. Cut into quarters and freeze what you don’t eat. B-FRM-RND 3 lb handmade round $15 B-FRM-LOF 1½ lb handmade loaf $9

paesano

Our most popular bread. Spreading out like the cap of a wild mushroom, its thin, snow white crust surrounds a soft, savory crumb filled with lots of holes (we work hard to put the holes in). This is the traditional bread of Puglia—the heel of Italy’s boot—and the best one to eat alongside a pasta dinner. Also recommended for ripping and dipping in olive oil. Heat it up and the crust gets crispy crackly fantastic. B-PAE 1½ lb handmade loaf $9 SHIPS 2 BUSINESS DAY

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cinNamon raisin

A cinnamon raisin bread with substance. A chewy, solid loaf where the flavor of the dough supports the freelancing of the Red Flame raisins and the racy scent of Indonesian cinnamon. Sweetened and moistened with a hint of clover honey. Makes sensational Sunday morning toast. B-CIN 1½ lb handmade loaf $10 SHIPS 2 BUSINESS DAY

" I ate a loaf of the Zingerman's Pecan Raisin during the twenty-four hours before the Boston Marathon, and I ran a personal record (3:09).I owe it all to the pecan raisin!" Mitchell from Ann Arbor, Michigan

pecan raisin

This bread has been like a chain reaction—someone serves it for brunch, and the next week their guests are calling us and buying it for themselves. Calling it dense is an understatement: a half pound of big, juicy Red Flame raisins and toasted pecans are baked into every loaf. The New York Times says our Pecan Raisin Bread "redefines the category." B-PEC 1¼ lb handmade loaf $16 SHIPS 2 BUSINESS DAY

chOcolate CHerRy choCOlate sOurdough Craquelin

A chocolate lover's fantasy come true— the best Belgian and French chocolate and dozens of dried Michigan cherries. After a few minutes in the oven, the chocolate chunks melt a bit and the aroma of cocoa fills the air. Spread it with a bit of sweet butter, or set a scoop of vanilla ice cream on top of a warm slice. You'll be sitting in front of the most decadent dessert you've had in years. B-CHO 1¼ lb handmade loaf $18

It’s simple: our sourdough bread stuffed with chunks of dark Belgian chocolate. Like most of the school children I know, I like to rip off a hunk and eat it as soon as I open the bag, but it's best when you pop it in the oven for about fifteen to twenty minutes. Your rooms will fill with sensuous smells—warm chocolate, good bread. Eat it as is. Or spread a layer of fresh ricotta or cream cheese on top. This is one loaf that's very hard to keep around the house. B-XSB 1 lb handmade loaf $10

The national bread of Belgium. It’s a buttery brioche rolled up with fresh orange zest and sugar cubes soaked in Grand Marnier®. The additions form a sweet swirl inside each slice like a cinnamon roll and their dark orange flavors seep into the surrounding dough. Some of our crew call it “coffeecake bread,” which gets to the spirit of the loaf, though its texture is much lighter. B-QUE 1½ lb loaf $25

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pePpered bacon farm

We used to bake this on special occasions and we’d get so many orders we'd run out of bacon. It’s Farm Bread dough with Nueske’s Applewood Smoked Bacon and Tellicherry black pepper. Every bite has a bit of sourdough tang and a lot of the sweet, smoky meatiness of bacon, plus a little spice. I’m sure it makes great sandwiches, but I’ve never had a loaf around long enough to try. B-BAC ¾ lb handmade loaf $14 SHIPS 2 BUSINESS DAY

parmesan pepPEr heretic's loaf

new mexico green chile & cheDdar

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My Italian friends would probably think this bread is heresy, but that’s their loss. It’s a natural for me because I love bread, parmesan and good black pepper. There’s a quarter pound of parmesan in every loaf, along with a load of cracked black peppercorns. Leaves your mouth pleasantly aroused from the heat of the pepper and salivating from the savory sweetness of the parmesan. It’s fantastic when toasted. B-PEP 1¼ lb handmade loaf $16

I love this bread: savory, lusty, delicious and dangerously close to addictive. Softly spicy, fire-roasted New Mexico green chiles and raw milk Nor'easter Cabot cheddar blended into the Bakehouse’s tangy Farm Bread. Great on its own or as an accompaniment to dinner. It’s especially good if you give it about twenty minutes in a 325 degree oven before you break it open so it’s nice and steamy when you crack the crust. B-CHI 1¼ lb handmade loaf $15

Traditional Jewish rye bread is still an endangered American species. Twenty-two years after we started baking them in Ann Arbor you'll still be hard pressed to find a loaf like them anywhere in the country. Believe it or not, most “rye bread” sold in America contains very little rye flour. These are different. These are breads like my grandparents ate in Eastern Europe: plenty of rye flour, a natural sour rye starter (not the usual canned shortcut) and lots of time to let the dough develop. They’re the breads I reach for to make a sandwich or to eat with cool butter and fresh oysters. A perfect pairing with corned beef.

"America's very best rye? No contest... It comes from Zingerman's Bakehouse." Saveur Jewish Rye Our deli sandwich bread. B-RYE 1½ lb loaf $9

Pumpernickel With real pumpernickel flour. B-PUM 1½ lb loaf $9

Caraway Rye With loads of caraway seeds. B-CAR 1½ lb loaf $9

Onion Rye Caramelized and sweet. B-ONI 1½ lb loaf $9

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the bakers' crown

bREAkfast breads Bread-fest Gift Box

Rustic Peasant Loaf Gift Box

Toast ain’t just toast when it’s made from Zingerman’s Bakehouse bread. This colorful, printed gift box selection includes a loaf each of Cinnamon Raisin and 8-Grain 3-Seed Bread, a couple of Ginger Scones to sweeten the deal and a small jar each of Italian Honey and Preserves. G-FES bread-fest box $50

This box is for all those classic bread lovers out there, the ones who turn up their noses at Cinnamon Raisin, the ones who fight for crust. We offer three of our most hallowed peasant loaves, the ones our bakers consider their crowning achievements. The gift box includes a loaf each of Paesano, Farm Bread and Sourdough. G-PEA peasant gift box $45

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Zingerman’s claSsics

ofF the beaTen path

Deli Deluxe Bread Box

The breads we built our reputation on. Honor a bread fanatic by sending our cartooned gift box of Jewish Rye, Farm Bread, Better Than San Francisco Sourdough and Pecan Raisin. G-SAM-A deli deluxe $50 SHIPS 2 BUSINESS DAY

Sweet & Spicy Bread Box

For a different kind of bread fanatic. A cartooned gift box stuffed to bursting with a loaf of Chocolate Sourdough, Cinnamon Raisin, Chile Cheddar and Peppered Bacon Farm Bread. G-SAM-B sweet & spicy $65 SHIPS 2 BUSINESS DAY

Vollkornbrot

8-Grain 3-Seed Bread

Dinkelbrot

Very traditional, very dense and chewy German bread with a very loyal following in Ann Arbor and around America. Made from rye meal, rye flour, sunflower seeds, sea salt, yeast and rye sour, the Vollkornbrot is chewy, malty and really delicious. Wheat free. B-VOL 2 lb loaf $7.50

Cracked wheat, cracked rye, cracked barley, corn grits, oats, millet, whole wheat, whole rye, flax seed, poppy seeds, a little honey and a nearly irresistible outer crust of toasted sunflower seeds. More than a mouthful—this ain’t no bird feed. B-8GR 1¼ lb handmade loaf $10

One hundred percent spelt grain loaf made with loads of sunflower seeds. Like Vollkornbrot, it's German-inspired. Dense, moist, delicious, different. Excellent for sandwiches. I enjoy devouring loaves armed only with good butter and sometimes a toaster. B-DNK 1½ lb handmade loaf $12

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Customer service is our passion, our charge and our mission. If you experience a problem with any of our products, customer service, shipping—or even if you just plain don't like how it tastes—please let us know. We'll do whatever it takes to make it right for you and we never ask you to return anything.

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MERCHANDISE TOTAL

FLAT RATE FOUR BUSINESS DAY RELAXED

TWO BUSINESS DAY

2 DAY WARM WEATHER CARE

ONE BUSINESS DAY

0 - $25

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$10.99

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$100.01 - $125

$10.99

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$46.99

$125.01 - $150

$10.99

$36.99

$46.99

$50.99

$150.01 and up

$10.99

25%

25% + $10

35%

734 255 5824

SHIPS FOR FLAT RATE ALASKA AND HAWAII

INTERNATIONAL

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TEXT US

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Add $10 to rates. Four Business Day Relaxed takes 8 days. Two Business Days takes 3 Bread doesn't ship flat rate, sorry. business days. One Business Day takes 2 days

734 477 6986

FAX 734 477 6988 ONLINE www.zingermans.com

2 DAY WARM WEATHER CARE

INTERNATIONAL SHIPPING

During warmer months we include extra ice and protection for some foods that suffer under summer's heat.

Sorry, we are unable to ship outside the U.S. Contact us and we'll be happy to help you find someone who can assist.

Frequent Foodie Reward Program If you spend enough to earn a prize, we'll let you know. It's that easy. No membership fee. No account number. No pin. No need to sign up. The current Frequent Foodie qualifying period is October 1, 2015 to September 30, 2016. (It repeats every year.)

Money you spend

Latitude of Award

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over $10,000 $5,000-9,999 $4,000-4,999 $3,000-3,999 $2,000-2,999 $1,000-1,999 $500-999

Pine Stump Junction Ishpeming Slapneck Escanaba Menominee Bad Axe Paw Paw

$500 $250 $200 $150 $100 $50 $25

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Zingerman’s monthly food clubs are the gift that they can’t forget. Mainly because super tasty food keeps arriving, month after month. You sign them up, pay once, and we’ll do the rest. We’ll happily re-arrange the arrival dates if they can’t be there for one of the shipments.

it's betTEr with bacon

"Fantastic gift!" Bobby Flay

When Pigs Fly: American Bacon Club Six to date. That’s how many vegetarians I know who’ve fallen off the bandwagon thanks to bacon. I’m not using that as a proposal for torturing anyone. I’m just saying any food that’s so good it can break a strong will has to be worth trying. Our bacon club has been lauded by chefs, sous chefs, home chefs, pork-o-philes and bacon freaks all over America. It’s our most popular food club by far and it’s not just the novelty of bacon-bymail that makes it so loved. The bacons are downright amazing. It’s hard to find any of these bacons in most shops, let alone all of them. They represent the pinnacle of American bacon making and, let’s be honest, this is one food that no one in the world does better than us.

BONUS!

DOUBLE BONUS!

Bacon refrigerator magnet

Guide to Good Bacon Booklet

BACON OF THE MONTH CLUBS ALL YEAR

QUARTERLY

G-BAC-12 $400

G-BHF-4 $199

“The best thing I ever ate.” Michael Symon “Amazing artisan bacon” Mario Batali

Quarter 1 Applewood Smoked Irish Style Back Bacon

Month 1 Nueske’s Applewood Smoked

Month 5 Broadbent Kentucky Bacon

Month 9 Hungarian Double Smoked

Quarter 2 Kentucky Dry Cured Arkansas Peppered

Month 2 Arkansas Peppered

Month 6 Cherrywood Smoked

Month 10 Newsom’s Dry Cured

Quarter 3 Tennessee Dry Cured Indiana Jowl Bacon

Month 3 Hickory Duroc

Month 7 Spencer’s Irish Style

Month 11 Benton’s Dry Cured

Quarter 4 Balinese Long Pepper Cherrywood Smoked

Month 4 Jowl and Steak

Month 8 Long Pepper

Month 12 Nodine’s Juniper

FREE SHIPPING ON EACH 3 Month and 6 Month Bacon Clubs will return from vacation in October

OUR GUARANTEE If you experience a problem with one of our products, customer service, shipping, or you just don't like how it tastes, please let us know. We'll do whatever it takes to make it right.

FOR tHE love OF ThE LOAF

BREAD OF THE MONTH CLUB Three Month Bread Memberships 2 loaves per month 1 loaf per month

Bread of the Month Club

Our bread is magical. When you walk into Zingerman’s Delicatessen it’s the first thing you see. It’s what you smell. You can’t resist when you’re invited to taste. If you’re worried that someone will think you’re a little crazy for sending bread through the mail, it may reassure you to know that you’re not alone. We send thousands of loaves to bread lovers nationwide. It’s considered by many to be some of the finest bread made anywhere. A real treat.

G-1-3 $70

G-2-3 $100

Roadhouse Bread

Roadhouse & Sourdough

Paesano

Chile Cheddar & Paesano

Chocolate Sourdough

Chocolate Sourdough & Farm Bread

Six Month Memberships 1 loaf per month 2 loaves per month G-1-6 $139

G-2-6 $200

Roadhouse Bread Paesano Chocolate Sourdough Farm Bread Better Than San Francisco Sourdough Jewish Rye

Roadhouse & Sourdough Chile Cheddar & Paesano Chocolate Sourdough & Farm Bread Parmesan Pepper & Jewish Rye 8-Grain 3-Seed & Cinnamon Raisin Pecan Raisin & French Mountain Bread

FREE SHIPPING

"I get my coffeecake from Zingerman's." Mario Batali

contiNuOUs Cake

Monthly Coffeecake Club

Our coffeecakes aren’t built on any secrets. They’re also not built from too much sugar, shortening or other shortcuts that mar the flavor of many “gourmet” pastries. These are a product of great ingredients and a lot of tender care. Their honest flavor is easy to enjoy and kind of addictive. They’re our most popular gift. This club is a great way to give someone a chance to enjoy all of our coffeecakes, one per month. Just as they start to miss what they finished, a fresh one arrives. Your succulent sentiments will be hard to forget. A gift subscription makes a great professional present. Each cake serves 5-7.

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COFFEECAKE CLUB Three Months G-C-3 $120 Sourcream Summer Fling Hot Cocoa

Six Months

G-C-6 $230 Previous three plus Tea Cake Lemon Poppyseed New Deli

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ZingermaN's prEmieR Club Culinary Adventure Society The right gift for that friend or client who thinks they're the Indiana Jones of the culinary world. No rolling boulders here, we’ll send a box of food surprises. Based on our most up-to-date food research and travel, perhaps they’ll taste olio nuovo, a coveted bottle of great olive oil, just pressed. Maybe a cheese from one of America’s small dairies so regional it rarely leaves its neighborhood. Or maybe the latest invention from Zingerman’s Bakehouse, only available in Ann Arbor. The Culinary Adventure Society features around ten finds and is sent every three months. We’ll include a collection of writing on each food's history and culture plus recipes for their use.

Winner of the TV Food Network award

CULINARY ADVENTURE SOCIETY 1 Time G-1-Z $175

2 Times G-2-Z $325

4 Times (year) G-4-Z $600

Culinary Society Shipments Arrive

FREE SHIPPING Explorer and Society members recently tried these new finds

2016

2017

• Italy's cult meat spread, 'nduja • New heirloom grain bread from Zingerman's • Ultra rare porcini mushroom olive oil from Spain • Alder smoked line-caught albacore tuna

laTest, grEaTeSt

The Food Explorer's Club

The Food Explorer's Club is the cousin to Zingerman’s Culinary Adventure Society, the once-every-three-months dive into our latest food finds. Where the Society features upwards of ten items each shipment, Explorer's highlights just one or two. A brand new find. It may be an old food just discovered. Or a new one just born. Either way, it will be something that will be like electricity to a curious cook or food lover. We’ll include information on who made it and how to use it. The value of each installment may be more or less than the average, but we promise that over the course of every three months you’ll more than get your money’s—and tastebud’s—worth.

FOOD EXPLORER'S CLUB G-EXP-3 3 monthly installments $125

G-EXP-6 6 monthly installments $240

FREE SHIPPING 34

G-EXP-12 12 monthly installments $475

“I salivate for Zingerman's.” Drew Barrymore

OUR GUARANTEE If you experience a problem with one of our products, customer service, shipping, or you just don't like how it tastes, please let us know. We'll do whatever it takes to make it right.

QUARTERLY CHEESE CLUB

cheEse fUtures

Quarterly Artisan Cheese Club

From dairy to cave to table. In this club we go country to country through four traditional cheese cultures. We taste cheeses subtle (like northern Italy’s cave aged Fontina Val d’Aosta, the truffle of the cheese world), cheeses emphatic (like Switzerland’s mountain cheese called L’Etivaz, made in eighty pound wheels), and cheeses rare (like the one-andonly Tarentaise from Vermont). The tour is extensive but never tiring. These are the cheeses like you’ve never tasted before. Weighing in at over a pound and a half per shipment, they’ll last the recipient for weeks. G-CH-4 four quarterly shipments $275

Q1 Italy Cave Aged Taleggio Parmigiano-Reggiano Fontina Val d’Aosta

Q2 France French Mountain Cheese Camembert Fort St. Antoine Comté

Q3 Switzerland L’Etivaz Antique Gruyère Extra Aged Emmental

Q4 USA Tarentaise Bayley Hazen Blue Pleasant Ridge Reserve

FREE SHIPPING OLIVE OIL CLUB

extra vIRgins Estate Olive Oil Club

In Ann Arbor, folks line up to attend our olive oil tasting evenings. Here’s a chance to get someone in on the action. Each shipment contains a bottle of one of our estate-bottled olive oils and plenty of research on how the oil was made and suggestions for using it in the kitchen. Bonus: first shipment includes a handmade ceramic terraced dipping dish and keepsake Z Clubs folder to hold the copious notes.

SIX MONTH CLUB, TOO! Check it out at zingermans.com

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Two Months

Four Months

G-OCC-2 $125

G-OCC-4 $240

Terraced Ceramic Dipping Dish, plus

The previous two oils, plus

Marina Colonna’s Oil from the Molise

La Spineta from the Pellegrino family in Puglia

OLV from the Flores family in La Mancha, Spain

Agrumato Lemon Olive Oil from the Abruzzo

FREE SHIPPING

Chosen as "Best Overall" food club. Charles Passy, Wall Street Journal

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the big kAHuna The Ultimate Basket Unequaled food glory. Includes an assortment of four different Zingerman’s Brownies, Molasses Ginger Jump-Up Cookie, Oatmeal Raisin Cookie, Zingerman’s Coffee, Zingerman’s Peanut Brittle, Garden of Eatin' Blue Corn Chips, Salsa, Italian Biscotti, Koeze's Cream-Nut Peanut Butter, Virginia Diner Peanuts, Irish Brown Bread Crackers, Ginger Chimes Candies, Destrooper Belgian Butter Cookies, Mediterranean Olives, Spanish Marcona Almonds, All Natural Gummis and Zingerman’s Spiced Pecans. G-ULT ultimate basket $200 SHIPS FOR FLAT RATE

italian tour

A Tuscan’s Treat Gift Basket

Includes Zingerman’s Paesano Bread, Zingerman’s Travel Oil, Vecchia Dispensa’s Aged Balsamic Vinegar, Antonio Mattei’s Original Tuscan Biscotti, Italian Pasta, Italian Tomato Sauce from Il Mongetto, Leccino Black Olives, and a trio of foods from the Piedmont: Real Fruit Jellies, Hazelnuts and Chestnut Honey. G-TUS tuscan's treat gift basket $175 FREE SHIPPING

a BAKER’s basket

Almost as Good as Grandma’s Gift Basket

This is one of our most popular baskets, a selection of some of the baked goods made by Zingerman’s Bakehouse, presented in a wooden box emblazoned with the Zingerman’s name.

DELUXE (illustrated) Cinnamon Raisin Bread, Zingerman’s Magic Brownie and Black Magic Brownie, Sea Salt Topped Pecan Blondie, Currant Scone, Lemon Scone, Oatmeal Raisin Cookie, Sky's the Lemon Cookie, Ginger Jump-Up Cookie, Italian Honey and English Preserves. G-GRA-1 deluxe $75

ULTIMATE doubles of all the pastries plus a loaf each of Cinnamon Raisin and Chocolate Sourdough breads. G-GRA-2 ultimate $135 SHIPS 2 BUSINESS DAY

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OUR GUARANTEE If you experience a problem with one of our products, customer service, shipping, or you just don't like how it tastes, please let us know. We'll do whatever it takes to make it right.

built to impreSs Pastry Dreambox If you want to knock someone’s socks off, this is the gift to do it. It’s a big foot and a half long pine crate (illustrated) stuffed to bursting with our incredible nosher-sized Sourcream Coffeecake, Banana Bread, two Currant Scones, a Magic Brownie, Black Magic Brownie and a Pecan Blondie, a Ginger Jump-Up Cookie, Big Oatmeal Raisin and Sky's the Lemon Cookies, Northwestern Wildflower Honey and six handmade, crispy Palmiers. G-DRE pastry dreambox, serves 14-16 $150 SHIPS FOR FLAT RATE

for a larger group

for a few foOd Lovers

Big, beautiful cartooned gift box with a Magic Brownie, Black Magic Brownie, Pecan Blondie, a Ginger Jump Up, Oatmeal Raisin and Sky's the Lemon Cookies, Currant, Ginger, Lemon and Cheddar Herb Scones, a six pack of all butter Palmiers and a Nosher Hot Cocoa Coffeecake. G-BNZ bakehouse bonanza, serves 10-12 $100

Our cartooned gift box includes a mini Sourcream Coffeecake, Walnut-Studded Magic Brownie, Sea Salt Topped Pecan Blondie, Ginger Molasses Jump-Up Cookie, Currant Scone, plus a pouch of six handmade, crispy, all butter Palmiers. G-ZBS pastry sampler, serves 6-8 $45

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Pastry Sampler Gift Box

Baked Goods Bonanza Gift Box

greAt Snacks right Out of the basket The Snackboard Gift Basket

This has always been our most popular gift basket. No heating, no cooking, just eating required.

SMALL

LARGE

Zingerman’s Farm Bread and a Magic Brownie, John Macy’s Cheesesticks, Garden of Eatin’ Tortilla Chips, Premium Salsa, Fruit Preserves and Koeze CreamNut Peanut Butter. G-SNA-S small $90

All the foods from the small and medium plus Zingerman’s Spiced Pecans, Virginia Peanuts and Irish Brown Bread Crackers. G-SNA-L large $150

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DELUXE (illustrated)

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Everything in the other three sizes plus Spanish Marcona Almonds, All the food from the small plus Zingerman's Peanut Brittle, Ginger Pecan Blondie and All Natural Gummis. Chimes Candies, a Ginger Jump G-SNA-D deluxe $180 Up Molasses Cookie, Destrooper SHIPS 2 BUSINESS DAY Belgian Butter Cookies. G-SNA-M medium $130

MEDIUM

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Bereavement Gift Box Whenever someone loses a loved one, their house is usually besieged by grand floral arrangements. I usually send food, though, and often find it’s really appreciated—especially when they can enjoy the foods right out of the box. Here’s a great, not too perishable gift of a nosher-sized Zingerman’s Sourcream Coffeecake, a dozen assorted Brownie Bites, a six pack of crispy Palmiers, Zingerman's Spiced Pecans, All-Natural Gummis, John Macy’s Cheesesticks, Zingerman’s Virginia Peanuts and a bag of Zingerman’s Coffee, ground. It’s packed with class in our oval wooden crate with Zingerman’s printed on the lid. Need it there tomorrow? Call us. Not sending in sympathy? No problem, we can remove the identifying sticker. G-BER bereavement gift box $125 G-BER-NL without sticker $125 SHIPS FOR FLAT RATE

PARTY PROVISIONS Brownie Bite Box

We've cut our extremely popular Magic Brownie to a quarter of its original size then nestle the bites into our blue party favor box with "Zingerman's" emblazoned on the side. Great for all kinds of events.

Party Provisions Boxes G-2BB 2 bite box $6 G-4BB 4 bite box $8 SHIPS FOR FLAT RATE

more provisions at zingermans.com

Birthday Bow Cake

Rustic Retreat Pasta Dinner Gift Box

Dense chocolate ganache inside, chocolate fondant frosting outside and a large fondant bow on top to tie it all together, so to speak. A stellar presentation with flavor that lives up to the style. Ships frozen. A-ZBC b-day cake, 2¼ lbs, serves 6-10 $125

A “thank you” that’s not a cliché. This gift boxed set includes Italian Pasta and Il Mongetto Tomato Sauce, Ortiz Linecaught Tuna, our Paesano Bread, Travel Olive Oil and two Magic Brownies for dessert. G-DIN rustic retreat gift box $70

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Mom-To-Be Gift Box Built for cravings of different latitudes. Our cartoon gift box includes Coop's Salted Caramel Sauce, Rick's Picks People's Pickles, John Macy's Cheese Sticks, Zingerman's Spiced Pecans, Spanish Olive Oil Tortas, Italian Fruit Jellies, Ginger Chimes Candies, Black Magic Brownie and a Mini Sourcream Coffeecake. G-M2B mom-to-be $100 SHIPS FOR FLAT RATE

Zingerman’s Midnight Feeding Box What scares the living daylights out of some people just happened to friends of yours. They had a baby. They don’t sleep. How on earth do they eat? Very well, if they’re lucky enough to have friends who send this. The Midnight Feeding Gift Box is filled with a mini Sourcream Coffeecake, a mini Hot Cocoa Cake, two Black Magic Brownies, Spanish Olive Oil Tortas, Belgian Butter Cookies, Ginger Chime Candies, Spanish Marcona Almonds, Coop's Salted Caramel Sauce, Chocolate Banana Bread, John Macy’s Cheesesticks and a darn cute Zingerman's bib. (Available without bib for any adults in need of midnight feedings.) G-BBY midnight feeding gift box $125 SHIPS FOR FLAT RATE

Gift Card Any amount good at any Zingerman's business, mailed or electronic. G-GIF mailed for free E-GIF emailed instantly

Get Well Gift Box

The Munchies Collection

Gift boxed nosher-sized Sourcream Coffeecake, John Macy’s Cheesesticks, Earl Grey Tea, Zingerman's Peanut Brittle, Ginger Chimes candies, and two thick, walnut-studded Magic Brownies. G-GWG get well gift box $75 G-GWG-NL without sticker $75

Ann Arbor Tortilla Chips, Salsa, Cashews with Lime Leaves, John Macy's Cheesesticks, Virginia Diner Peanuts, Zingerman's Peanut Brittle and a Zingerman’s Magic Brownie. Gift boxed. G-MUN munchies $65 FREE SHIPPING

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The perfect sandwich by mail. If you know someone who loves real deli fare, sending this gift will cement your status as the most clever, generous friend they have. Some assembly is required, but considering it has been known to make grown men weep in appreciation, we think it’s worth it.

“Your Reuben Sandwich Kit absolutely floored my parents. Easily the best present I have ever gotten them. It made up for 37 years of me being an awful son. They cannot stop talking about how great it was.” Paul in Swannoa, North Carolina " The Reuben is killer." Barack Obama

FOUR STYLES Corned Beef Reuben G-SHE serves 8 $200 G-SHE-2 serves 3-4 $150 Pastrami Brooklyn Reuben G-BIN serves 8 $200 G-BIN-2 serves 3-4 $150 Turkey Georgia Reuben* G-GEO serves 8 $200 G-GEO-2 serves 3-4 $150 * Cooked in peanut oil

Jon & Amy's Corned Beef & Pastrami Double Dip G-JJA serves 8 $200

FREE SHIPPING "Zingerman's...made Reuben-giving a sacred holiday tradition." New York Magazine

INCLUDED Jewish Rye (Pumpernickel in Brooklyn Reuben) Meat Fixins Sauerkraut Emmentaler Swiss Redskin Potato Salad Coleslaw Russian Dressing Garlicky Pickles Magic & Black Magic Brownies Bites Professional Deli Instructions

video instructions Hop online to zingermans.com and you can watch how to make a Zingerman's Reuben at home.

OUR GUARANTEE If you experience a problem with one of our products, customer service, shipping, or you just don't like how it tastes, please let us know. We'll do whatever it takes to make it right.

CHO OSEYOUR-OWN

Thick, creamy, elegant, luscious. Eating gelato is an event, a special occasion that borders on a religious experience for ice cream connoisseurs. At Zingerman's Creamery, our gelato makers mix fresh milk from Calder Dairy—one of the last farmstead dairies in Michigan— with organic Demerara sugar and an array of other great ingredients to churn out this Italian-style ice cream with direct, intense flavors. Now you can pick your favorite flavors and assemble your own custom assortment of gelati. Your box of six gelati is shipped frozen with dry ice. If you order two different things going to the same address then they'll arrive in two boxes.

MADAGASCAR VANILLA

COLD BREW COFFEE

Loaded with Madagascar's famous Bourbon vanilla beans.

Made with a ridiculous amount of Zingerman's cold brew coffee.

DARK CHOCOLATE

BITTERSWEET BURNT SUGAR

Overloaded with the best cocoa we can source.

Like the best part of a crème brûlée as a dense, rich gelato.

MICHIGAN MAPLE PECAN

COCONUT MACAROON

Butter roasted pecans folded in Michigan maple syrup gelato.

MINT CHOCOLATE CHIP

Handmade chocolate chips and natural mint oil.

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With chunks of toasted Zingerman's coconut macaroons.

GIANDUJA CHOCOLATE & HAZELNUT

PEANUT BUTTER Made with tons of Koeze Cream Nut peanut butter.

DOUBLE GINGER

Slightly spicy ground ginger gelato studded with candied ginger bits.

RASPBERRY SORBET Dairy-free sorbet with oodles of Michigan raspberries.

The traditional chocolatehazelnut mix of Northern Italy.

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The Local's Favorite Zingerman’s Buttercream Cakes

The pastry magicians at Zingerman’s Bakehouse love baking cakes above all else. Wedding cakes, birthday cakes, coffee cakes, everyday cakes—whenever there are cakes to bake you can bet they’ll be excited and what comes out of the oven will be incredibly tasty. The fondant cakes are the show-stoppers, with their intricate decorations (see our birthday cake, p. 38). Coffeecakes are our everyday best sellers (p. 18). But here in Ann Arbor, special occasions are marked most often by buttercream cakes. The showpiece on each cake is traditional buttercream frosting. Swiss style, it's made by whipping fresh eggs and sugar into a meringue, then mixing in real Wisconsin butter and Madagascar vanilla. Our cakes are also marked by what they don't contain: no artificial anything, no fake flavorings, no shortening, no oils, no preservatives. These are the ingredients your grandmother would use when she baked. Each cake is six inches in diameter, four inches high, about 1 ¾ lbs and serves about 8. Ships frozen.

Buttercream Cakes

Defrost and serve at room temperature for maximum flavor and attractiveness.

Hunka Burnin Love

Hummingbird

Neato-politan

Anyone within a hundred miles of Ann Arbor knows about this cake. It's perpetually near the top of our pastry popularity list because of the one thing it does right in multiples: chocolate. Chocolate from top to bottom, all around and in between. There's not a spot of light on it, it's black brown everywhere: dense buttermilk chocolate cake, layered inside, covered in luscious chocolate buttercream frosting. A-HBL $100

The cake originally from Jamaica made popular across America in the 1970s thanks to Southern Living magazine's most requested recipe ever. Our version is loaded with banana, pineapple, coconut and toasted pecans. The most important flavor booster comes from using super ripe bananas—we only bake when the bananas are speckled brown and super sweet. All covered in luscious, lip-smacking Madagascar vanilla buttercream frosting. A-HUM $100

The classic Neapolitan combination of three beloved flavors in one bite. Chocolate cake and fresh strawberry buttercream inside, all covered in vanilla frosting. Each of the three flavors is upgraded. The chocolate is made with Royal Dutch cocoa powder. The strawberry buttercream is made with local buttermilk, fresh pureed strawberries and vanilla cream. The vanilla buttercream frosing is made with real Madagascar vanilla. A-NEA $100

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OUR GUARANTEE If you experience a problem with one of our products, customer service, shipping, or you just don't like how it tastes, please let us know. We'll do whatever it takes to make it right.

Coconut Macaroons

Half vanilla, half chocolate, all with coconut. Crunchy on the outside, creamy on the inside. A-MAC 12 mixed macaroons $25 SHIPS FOR FLAT RATE

Jewish Bakery Sampler

Hamentaschen

Classic cinnamon walnut currant and raspberry rugelach with vanilla cream cheese and apricot hamentaschen. P-RHN 8 pieces of rugelach, 6 pieces of hamentaschen $30

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Rugelach and Hamentaschen Box

Four of each: vanilla bean fresh cream cheese, poppyseed, and Northern Italian apricot. P-HAM 12 mixed hamentaschen $30

Rugelach

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RESERVE YOUR

Challah

Half walnut and currant, half apricot. Or try chocolate and raspberry. P-RUG 16 walnut/currant & apricot $30 P-RCR 16 chocolate & raspberry $30 SHIPS FOR FLAT RATE

PAGE 55

Mandelbread

Jewish biscotti, loaded with toasted almonds, amplified with fresh lemon and orange zest along with a dose of real vanilla. P-MND about 21 pcs $30 SHIPS FOR FLAT RATE

Jewish Bakery in a Box (Better than) Bubbe's Baked Goods First things first: we don’t want to make anyone angry. Maybe our pastries aren’t better than your Bubbe’s. But these Zingmade sweets are so darned good, I bet even your grandmother would be happy to nosh on ‘em. Our printed gift box is stuffed with Hamentaschen, our Olive Oil Cake, Rugelach, and a dozen homemade Macaroons. Easily serve ten hungry souls for breakfast, lunch or midnight snacks. Not Kosher. G-BUB bubbe's gift box $120 SHIPS FOR FLAT RATE

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Food Explorers and Culinary Adventure Society members try most of our new foods first. All the delectables on these two pages debuted to club members, the folks on the cutting edge of tastebud territory. If you're reading this chances are you are—or you know—someone who likes to adventure in food. Sign up for a gift membership on page 34.

i'm not that kind of salsa Salsa Macha

Salsa Macha is a popular sauce in Veracruz, Mexico, but it’s not the sort of salsa we want to eat with tortilla chips. It’s more of an accompaniment that you can—and will—want to add to everything. Developed by chef Nacxitl Gaxiola in Vercruz's soul sister city, Brooklyn, New York, it’s made from slowly fried chipotle peppers, toasted peanuts and chili oil. Start slowly, adding just a little bit to any dish or sauce you choose, and then add more to achieve your desired spicy quotient. Even the tamest tongues will be wowed. P-MCH 6½ oz jar $25

spicy, crunchy, chocolatey Jalepeno Dusted Chocolate Covered Corn Nuts Bean-to-bar chocolatiers like the folks at Fruition manage every aspect of chocolate making themselves—roasting beans, conching to make them smooth, blending them to get the right effect and so on. They usually use that OCD power to create highbrow chocolate bars. Rarely do we get something fun and snacky, like these corn nuts. Dusted with ground, dried jalepeno, then covered in totally amazing 65% dark chocolate; they are like Princess Diana—a commoner turned royal. Crunchy, a little salty, a little sweet, a little spicy and 100% delicious. P-CCN 4 oz jar $24 SHIPS 2 BUSINESS DAY WARM WEATHER CARE

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pulLed POrk a la franÇaiSe Pork Rillettes Think of rillettes (ree-yets) as France’s version of pulled pork, albeit a bit more smooth and spreadable. This one comes from upstate New York, not Paris, but the style is all French. It’s made with heritage-breed, pasture raised hogs that get no antibiotics or hormones. The ham hocks and hams are smoked over applewood for about a day. The meat is shredded by hand and mixed with verjus (vinegar from unripe grapes), maple syrup, mustard and spices. Finally it’s jarred in the traditional manner—under a protective layer of lard that naturally preserves it until you're ready to eat. And you will be. The flavor is rich but bright, and supremely porky. Serve rillettes in an appetizer spread with pickles and crackers, toss some on a pizza or into a pasta dish, or warm them up and spread 'em on crusty bread with cheese or jam. M-RIL 6 oz jar $16 SHIPS 2 BUSINESS DAY WARM WEATHER CARE

OUR GUARANTEE If you experience a problem with one of our products, customer service, shipping, or you just don't like how it tastes, please let us know. We'll do whatever it takes to make it right.

gO for Goat

Finocchiona Goat Salami Wendy Mitchell of Avalanche Cheese Company in Basalt, Colorado started making cheese from the milk of her own goat herd back in 2008. A few years later she started making charcuterie, including this finocchiona salami made with a blend of goat and pork from a nearby farm, seasoned with plenty black pepper and fennel seed (fennel is “finocchio” in Italian, hence the name). The idea of a goat salami might seem odd, but in this case the flavor is totally familiar, like a really good sweet Italian sausage in salami form. Slice off a few hunks to eat with cheese, bread, crackers, or pickles. M-FNO about 6 oz $19 SHIPS 2 BUSINESS DAY WARM WEATHER CARE

sicilian surf and turf

wild american tuna

Sun-dried Tomatoes with Anchovies

Alder Smoked Tuna

I absolutely love Ortiz’s line-caught bonito tuna from Spain (p. 9) and it’s the only tuna we’ve sold for well over a decade. Any new tuna that butts in must be something special. This one is. The fishermen for Island Trollers have been linecatching albacore tuna in the northern Pacific for nearly fifty years. The tuna is smoked over red alder then cooked in its own juices. This wood smoke gives the tuna a slight sweetness and brings out the depth and rich flavors of the fish instead of masking it. This can stand up to a bit of mayo for a stellar tuna salad sandwich. P-SMT 7½ oz can $15 SHIPS FLAT RATE

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In the south of Italy the sun can do a lot of work for you. Like dry a field of tomatoes in a couple days, concentrating and sweetening their flavor. No need for an oven or sugar, the energy-intensive shortcuts you find firms taking elsewhere. Now take the sun-wrinkled tomato and stuff it with a salty Sicilian anchovy. Now you're on to something. It makes an amazing hors d’oevures. Forget your bad memories of twee toppings, sun dried tomatoes on brie and pear salads, this is a robust snack, one that deserves a place next to pimento cheese and bacon wrapped dates. P-AST 230 g jar $20 SHIPS FOR FLAT RATE

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COAST

SOME OF MY FAVORITE AMERICAN FOODS FROM TWO OF MY FAVORITE COASTS.

Raspberry Champagne Jelly No one I know creates as much complexity in a jar as Robert Lambert. He starts with fruit you may be vaguely aware of then takes steps no one else I know does to amplify and accentuate its flavor. For example, instead of cooking peels in water, as most marmalde makers would do, Robert uses the fruit's juice. One of the most consistently exacting and exciting fruit preserve and marmalade makers working today.

This jam is a perfect example of Robet's obsessive, flavorful craft. He spends hours pressing overripe raspberries through a fine mesh screen until only the seeds remain—which he discards. Then he cooks the raspberry fruit and its juice with a little bit of sugar as well as champagne-scented geranium and lime juice. P-RCJ 8 oz jar $24 SHIPS FOR FLAT RATE

Finger Lime Marmelade

Rangpur Lime Syrup

The finger lime, native to Australia, is the length and shape of a pinky finger, the thin peel holds tiny pink pearls of fruit inside. They spill out like caviar when you tear the green-black peel and their ultra-rare marmalade is more floral and less sour. P-FLM 8 oz jar $36

This could be the Holy Grail of secret ingredients. This syrup pours easily—like honey—and doesn’t leave sugar crystals as it dissolves in iced or hot drinks, making it excellent for lemonade and cocktails. P-LIM 5 oz bottle $17 SHIPS FOR FLAT RATE

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CHECK OUT ROBERT'S RANGPUR LIME MARMALADE ON PAGE 54.

Baia Pasta Out in Oakland, California, Baia is taking advantage of the fantastic organic flours available in the US to create some equally fantastic pasta. They use traditional techniques the Italians have mastered like extruding the pasta through bronze dies to give it a rough surface texture that’s ideal for sopping up sauce. They also dry the pasta slowly at low temperatures to develop flavor. The result is a toothsome pasta that tastes like fresh bread and contends with many great Italian pastas. P-BAI-GEM 1 lb gemelli short twisted tubes $14 P-BAI-ELB 1 lb elbows $14 2 or more of either shape $12 each

Coconut Jam Across Southeast Asia they make Srikaya (coconut jam) or simply Kaya. In Malaysia, the name means “rich;” but a more detailed translation might also include “smooth,” “creamy” and “more please.” This version is made closer to home, in San Francisco. Cristina Widjaja modeled her jam on her mother’s recipe. She slow cooks coconut milk, egg yolks and sugar. Its flavor is surprisingly complex for something with so few ingredients. It is deep and sweet like coconut custard, with a texture like lemon curd. P-CJM 8 oz jar $20 SHIPS FOR FLAT RATE

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COAST Marc “Coop” Cooper didn’t plan to be a sweet sauce mini mogul. He owned an ice cream shop. When the shop was slow in winter he sought something to keep his employees busy and landed on making hot fudge and, later, caramel sauce. The sauces grew more popular than the ice cream. Eventually he sold his ice cream business. Marc still makes his sauces the way you would if you made them at home. The label sports simple, pronounceable ingredients like cane sugar, fresh cream and butter. The milk is from a small local dairy. The difference is Coop. He makes his sauces the way you would if you started by spending a year researching the sourcing and processing of each ingredient. It pays off. His sauces are ridiculously good, with intense flavor and luscious, silky textures.

Coop’s Salted Caramel

Coop’s Hot Fudge

Some of the silkiest stuff I’ve ever tasted. P-CSC 10.6 oz jar $16

Milky and chocolaty without being overly sweet. P-HHF 10.6 oz jar $16

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Rivaled only by the states of Wisconsin and California, Vermont is at the leading edge of the American cheese revolution, which, if you didn't notice, is going full strength all around us. It also has what's perhaps the most important dairy in America, Jasper Hill, as its leading light.

Bayley Hazen Blue A stellar cheese that reminds me a bit of raw milk Stilton, or, as the maker says, "a cross between butter and chocolate." Jasper Hill's flagship cheese. C-BYZ by the pound $39

Cabot Clothbound American Cheddar Cloth-wrapped traditional cheddar from Cabot Farms and Jasper Hill in Vermont has a beefy, bold flavor. The texture is flakier and less rubbery than waxed cheddar since cloth permits the cheese to breath. Quite possibly America's best cheddar. C-CCC by the lb $38

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Tarentaise Alpine style cheese, sweet and hazelnutty, with a mouthfeel that's creamy in spite of it being a hard cheese. From Sping Brook Farm in Reading, Vermont. C-TAR by the pound $40 SHIPS 2 BUSINESS DAY WARM WEATHER CARE

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Great lakes. Great foods.

Twenty years ago it was a tough task to build a tasty collection of American artisan foods, let alone one strictly from around the Great Lakes. Boy have times have changed. Today there’s such a bounty the tables have turned. The difficult job is not finding enough foods: it's editing the selection. With apologies to the great food makers I left out of this collection for lack of space.

Michigan Peaches

Red Haven Peach Preserves from Michigan

Right Under Our Noses Koeze Peanut Butter from Michigan Made in Grand Rapids to a hundred year old recipe. Jeff Koeze sources incredible Virginia peanuts, brings them up north in one ton sacks, then blanches them to remove the skins and keep them from going rancid (a common flaw in a lot of natural peanut butters). He roasts them in vintage coffee roasters, grinds them smooth, then adds a bit of salt±—no sugar. The result is not an air whipped, sweet concoction but a natural, intense, velvety, mouthwatering sensation. P-BUT 17 oz jar classic $9.50 P-CRU 16½ oz jar crunchy $9.50 4 or more $7 each

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SEND A GIFT BOX OF GREAT LAKES FOODS — CHECK OUT PAGE 20.

The Red Haven peach was developed in South Haven, Michigan in the 1920s through that old school method of genetic engineering developed by Gregor Mendel back in the 1800s: breeding. American Spoon gets their peaches from Joe Daly and his orchards along Lake Michigan. They hand-peel and destone every supple peach before cooking the fruit with cane sugar in copper kettles. They work in small batches and stop cooking not when the timer dings, but when the brix (sugar content) number is right. The preserve is thick and chunky with pieces of peach. It's not too sweet, its texture and chew is the best I've ever tasted in a peach preserve and I never get tired of spreading it on morning toast or even glazing pork tenderloin with a bit of preserve. It's awesome stuff. P-RHR 9 oz jar $15 SHIPS FOR FLAT RATE

Zingerman’s Sandwich Mustard Famous Kream Mustard

It’s not often we make a change to an ingredient on the sandwiches at Zingerman’s Deli. When the ingredient is critical, it’s serious business. An epic deal. But it happened and, in the words of Deli managing partner Rick Strutz, “I think this mustard is phenomenal.” A well-negotiated balance of sweet and hot without being too much of either. Made in Northern Michigan, Famous Kream is made with ground mustard seed, Michigan beet sugar, spices, vinegar, and a bit of egg. The egg gives it a luscious, creamy texture and makes it great for mixing into vinaigrettes or sauces— or spreading on your next sandwich. P-FKM 10 oz jar $10 SHIPS FOR FLAT RATE

OUR GUARANTEE If you experience a problem with one of our products, customer service, shipping, or you just don't like how it tastes, please let us know. We'll do whatever it takes to make it right.

Two Takes on Peanut Brittle Michigan Peanut Brittles

Zingerman's candyman Charlie Frank isn’t reinventing the wheel, just making it more delicious. This is stove-top brittle, not factory gristle, with butterscotch brown flavor, sharp, crackly texture and a savory finish of roasted peanut. One served up classic style, the other broken into crispy chunks and enrobed in chocolate. Classic P-BRT-S 4.4 oz P-BRT 12 oz

$10 $19

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Chocolate Covered P-CBR-S 4 oz P-CBR 12 oz

$12 $29

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The Ideal Bacon

Wisconsin Applewood Smoked Bacon

America's Original Grass

Fire Parched Minnesota Wild Rice This wild rice–not at all like the wild rice you’ll see in most shops–is one of America’s oldest foods. It was definitely on Native Americans’ diets four hundred years ago, which meant it was probably an early settlers' food, too. The plants were part of the Great Plains ecosystem, a thousand mile stretch of grasses whose biodiversity was as great as the Amazon. Today, the rice harvest still happens in ways a person from four centuries ago would have recognized. The grasses are gathered by hand in canoes, threshed by simple machines and parched over open fires, which gives it a slight wood-smoke aroma. To cook some I sweat half a sliced onion in a pan, add the rice and warm it, stirring it into the onion and oil, then pour in chicken broth and cook it for half an hour with the lid open till the grains crack, split and fray. The flavor is absolutely stunning. It’s mild but extremely complex, with woody, green and grassy flavors mixed in with nutty, earthy notes. Never overpowering, it’s the kind of flavor kids love too. P-CAS 1 lb bag, serves 10 as a side $28

The Nueske family started smoking bacon in Hillcrest, Wisconsin in the late 1800s. Like many of the long lived family companies we buy from, their passion hasn’t seemed to wane in over a century. “In our family we put bacon on everything,” says Tanya Nueske, granddaughter of the founder. Not surprisingly, the Nueskes start with well bred, well fed hogs—primarily Pietrain—and serve them a mix of barley and corn. All the pork is hand trimmed and cured for 24 hours. They hang the slabs for another 24 hours to dry. Then they’re smoked over apple wood for—you guessed it—24 hours. There's a reason this is our top seller. It’s perfectly balanced between softly, pleasantly sweet and salty/smoky. If I were to choose one bacon to eat every day, which pretty much sounds like heaven, this would be it. Nueske's custom cuts their bacon on the thicker side, just for us. We get 10-12 slices per pound versus the normal sixteen. M-BAC 1 lb, sliced $17 2 or more lbs $15 each M-SLAB slab of 5 or 6 lbs, unsliced $90 SHIPS TWO BUSINESS DAY WARM WEATHER CARE

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Northern Italy. the north's gift to sweet lovers

If I can stereotype and reduce for a moment, Northern Italian food, coming from the most industrialized, richest area of Italy, is more urban, somewhat removed from its farm roots. To some extent more has been done to it and its complexity is part of its enjoyment. In the south, the food remains closer to the land, even when it's been put in a bottle. You're tasting fewer ingredients, often with a strong impact from the sun—which is the south's most strking agricultural feature, in my book.

Hazelnut & Chocolate Gianduja from Piemonte

northern italy’s iconic sauce Ligurian Pesto

The northwestern neck of Italy is occupied by the province of Liguria. Within it lies the glamorous Italian Riviera and the ancient working port of Genoa. While it’s fun to visit Riviera hotspots like Portofino, it’s Genoa we have to thank for pesto, the classic basil, pine nut and olive oil sauce. You can make fresh pesto on your own. But let me tell you, even in a jar, Ligurian pesto is absolutely delicious and usually beats homemade. Roi’s Ligurian pesto doesn’t suffer the hot anise flavors you get when basil is harvested later and made at home. P-PTO 180 g jar $12

With a texture somewhere between mousse and fudge gianduja is the northern, Italian invention that has no equal. A devastating spread for toast. P-IHZ 320 g jar $24 SHIPS FOR FLAT RATE

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the soft, light norThern tOucH Roi Olive Oil from Liguria

On the Italian Riviera, delicacy, not strength, brings an oil acclaim and honor. Roi is one of the best Ligurian oils I’ve tried. It’s been made in the mountain town of Badalucco by the Boeri family since 1900. Mellow yet rich in its unfiltered state, it’s delicately delicious, feathery light and perfect for pesto making. Its subtle, lingering flavors leave you smiling long after you’ve tasted it. I use it for dressing fresh fish or a delicate salad. O-ROI-500 500 ml $25 O-ROI 1 liter $40 SHIPS FOR FLAT RATE

southern in theory, northern in practice

Il Mongetto Tomato Sauces from Piemonte

For fifteen years Il Mongetto has been my favorite bottled pasta sauce. They have a clean, fresh flavor that I love—never too sweet, never boring. Conjured up by the serenely insightful Santopietro family in the shadows of the Italian Alps—a world away from the hot, southern red sauce capital of Naples— these are filled with tomatoes, shallots, celery, carrots and olive oil from Umbrian maker Alfredo Mancianti. They feature complex, compelling flavors that other sauces only aspire to. P-ILL-PLA 9.8 oz classic tomato sauce $12 P-ILL-MEZ 9.8 oz midnight slightly spicy $12 P-ILL-DIA 9.8 oz spicy with tuna & anchovy $12 P-ILL-MUS 9.8 oz with porcini mushrooms $12 2 or more of any jar $10 ea SHIPS FOR FLAT RATE

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Southern Italy. sicIlian Sun dried stunNer Sun Dried Tomatoes from Agrigento

By far the best and the sweetest semi-dried tomatoes I’ve ever tried. Little known in the United States, this super-sweet variety of tomato is grown only in Sicily. The ripe tomatoes are hand picked, dried in the hot Sicilian sun for three full days—not in ovens, as most commercial versions are—then packed with fresh basil in a bit of vinegar and extra-virgin olive oil. Have some on hand for special entertaining (they make a nice addition to a cheese plate) or everyday eating (in a fresh pasta sauce). Save the oil and vinegar for a superior Sicilian marinade. P-PAC 290 g jar $22 SHIPS FOR FLAT RATE

calabrian viagra

Dynamite Sauce

Calabrians love chiles and this sauce proves the point. Potent and intense, composed of tomatoes, mushrooms, and eggplant, blended with extra-hot chiles. While the name may sound like a gimmick, this is a classic combination in Calabria. My recommendation is to mix a spoonful at a time with olive oil in a warm skillet, perhaps with a few cooked vegetables. Add cooked pasta directly to the pan and a bit of pasta water. If it’s not spicy enough, add more dynamite sauce. Now brace your taste buds. This is going to be a wild ride. P-MDM 190 g jar $18 SHIPS FOR FLAT RATE

southern italian olive oil Peranzana from Molise

The olive oil with Zingerman’s label is created by Marina Colonna on her ancient estate in Molise, a little over 100 miles due east of Rome. We can debate if this is really south of Italy's Mason Dixon line, which some say is located closer to Naples, but this oil is definitely made in a southern style with that region's signature red pepper tickle. Made from hand picked Peranzana olives pressed the same day they’re taken from the tree, it's hugely flavorful. The latest vintage has pleasing aromas of green apple, freshly cut grass and leaf and a whisper of almond. It finishes with great green-olive bitterness and a bit of a peppery kick. O-ZIN 500 ml $29 SHIPS FOR FLAT RATE

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sun dried and fried southern pepper Peperoni Cruschi from Basilicata

Very mild chiles are strung together by hand and then hung to dry in the sun for a few weeks, then fried in a bit of the farm’s own olive oil and salted. The result is a sweet, smoky, salty, crispy sensation. P-POS 25 g bag $23 SHIPS FOR FLAT RATE

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Back to school hedge your bets The Munchies Collection

When I was in college, my thoughtful mother sent a gift of food near exam time. Then I got all A's. Cause or coincidence? Why risk testing it? Our cartoon gift box includes Ann Arbor Tortilla Chips, Fundidora Salsa, Cashews with Lime Leaves, Virginia Diner Peanuts, John Macy's Cheesesticks, Zingerman's Peanut Brittle and a Zingerman’s Magic Brownie. G-MUN munchies $65 FREE SHIPPING

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foOd makes frIEnds

house party

The loft has been constructed, the fridge is tiny and there’s an illegal hotplate in the corner. Freshman move in is complete! No matter where your favorite college student is studying, they’ll need some tasty treats to make friends and impress that cute English major down the hall. We pack non-perishable winners in our colorful gift box that your typical student can use to break the ice and become wildly popular: Koeze peanut butter, American Spoon preserves, Banana bread and eight brownie bites from Zingerman’s Bakehouse. G-DWM gift box $50 SHIPS FOR FLAT RATE

They’ve moved out of the dorm. They are renting a six bedroom house with nine other people. It’s starting with cheer and promise. You know there will be trouble, though. Send them a gift while they’re still in the honeymoon phase, while they can win friends over with food. We’ll pack our colorful gift box filled with vittles they can all fight over: Rustichella spaghetti, Il mongetto tomato sauce, Koeze Peanut Butter, Coop’s hot fudge, Raye’s mustard, Chi-racha Hot sauce, Butter toasted peanuts, Ground High flier coffee, a Sourcream coffeecake, a couple of brownies from Zingerman’s Bakehouse and a Sharpie marker so they can write their name on everything. G-DNL gift box $125 SHIPS FOR FLAT RATE

Dorm Move In Gift Box

The Dean’s List Gift Box

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Zingerman's Gift Cards

All Nighter Gift Box

Give them virtual cash and they can go hog wild at any Zingerman's business. Be it midnight shopping online, an afternoon reuben binge at the Delicatessen or a Tuesday evening burger at our Roadhouse. Plastic or Electronic, our gift cards never expire, never go out of style, and one size fits all. G-GIF plastic (mailed USPS for free, UPS overnight for $15) E-GIF electronic (free instant delivery)

This is the night. The only thing standing between them and the fellowship is the test going down tomorrow. They’ll be pulling an all-nighter and they need energy. That’s when you step to the plate and save the day. We’ve constructed this gift box to hit all the sweet and savory notes you just gotta have after the clock strikes midnight: John Macy Cheesesticks, All-Natural Fruit Gummis, Virginia Diner Peanuts, 10 assorted Brownie Bites, Farmhand’s Earlybird Granola, two bottles of Cold Brew Coffee and a Sourcream Coffeecake. G-NTE gift box $85 SHIPS FOR FLAT RATE

Zingerman' s Food Tours This is how culinary insiders travel Zingerman’s Food Tours Go where you could never go alone. Eat what you could never eat if you had to seek it out yourself. Get inside the kitchens and onto the farms of the world's greatest food makers. With space limited to just over a dozen people per trip, these are once-in-a-lifetime food pilgrimages with insider access.

Morocco

Nearly all meals are included. Accommodations at hotels, rustic and chic. Transportation by air-conditioned private bus.

March 19-28, 2017 $6,000 individual room $5,500 share a room

Cooking lessons.

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Visits to ancient towns.

Hungary

Three guides: two from Zingerman’s and one local.

May 8-18, 2017 $6,200 individual room $5,800 share a room

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Service star in the service center at Zingerman’s Mail Order

RoSsano LIcorice from Calabria

During the candy-laden holidays of my youth, I noticed no one liked black jellybeans like I did. I’d trade away my peanut butter cups or chocolates for them, and never look back. I thought I was alone in my love, until I found these black beauties. These are unparalleled in the world of licorice. Delicately sweet and lusciously bitter, brightly intense yet subtly complex, with a hardy lingering smokiness that just gives and gives. Pop one (or two, for the brave of soul) onto your tongue and let it slowly dissolve while the flavor rollercoaster begins. You’ll thank me later. And if not, hey, that’s ok—I’ll trade you my peanut butter cups for them! P-AMR 40 g tin $10 SHIPS FOR FLAT RATE

Portuguese Tinned Squid

Service star in the service center at Zingerman’s Mail Order

I love this squid because it’s unusual. People usually think of squid as being chewy or rubbery as a result of having had cheap calamari. This is the opposite of that: it’s soft, succulent. The flavor isn’t super fishy. It’s savory but subtle, and the whole tin is really balanced and basically perfect. The three or four squids, stuffed with their own tentacles so they look like little seafood sausages, come in a ragout of oil, tomatoes, peppers and spices. Even that oil is worth saving—I like to rip off chunks of bread to dip in it, after pulling out the little squids and eating them whole, straight from the can. Or sometimes I like to toss the whole tin into a big bowl of pasta. P-SCA 110 g tin $12 SHIPS FOR FLAT RATE

Supervisor in the service center at Zingerman’s Mail Order

Rangpur Lime Marmalade

During my first few weeks at Zingerman’s Mail Order I was exposed to something totally different, my own gateway to great food! This marmalade is tart sweetness in a jar, but also possesses pleasant smokiness that quickly fills your whole mouth. The tart is almost sharp enough to pucker, but morphs into a charming sweet and sour bitterness that lasts bite after bite. It wasn’t like anything else I’ve tasted then or since! I like to enjoy this like other marmalades; over bread and bagels, on crackers and with creamy cheeses. P-RGM 8 oz jar $25 SHIPS FOR FLAT RATE

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Each fall Zingerman’s Bakehouse releases special limited edition challahs for Rosh Hashanah, the Jewish New Year. It’s traditional for Eastern European Jews to bake challah in round, turbanlike loaves to signify the desire for a full, complete year. Each is baked to order by hand, arriving wrapped in plastic and paper. They’re gorgeous, the color of toasted saffron, and the flavors are rich and sweet—everything the New Year should be. ORDER BY

Order by Tuesday September 27th and we'll ship to arrive Friday the 30th before Rosh Hashanah, which begins October 2nd. Reserve even earlier to guarantee your loaf.

Classic Turban Challah

Raisin Turban Challah

Moroccan Style Challah

Chocolate Challah

Keeping with tradition, we sweeten all our holiday challah breads with a healthy dose of Michigan clover honey. B-TP2 1 lb round $9 B-TP1 2 lb round $15 SHIPS 2 BUSINESS DAY

On top of the clover honey we add a generous portion of extra-large Red Flame raisins soaked in Myers Dark Rum®. B-RT4 1 lb round with raisins $13 B-RT3 2 lb round with raisins $20

Braided—not round—brushed with honey and rolled in anise, poppy and sesame seeds. No raisins. B-MOR 1 lb braid $12

A square loaf sweetened with honey and studded with chocolate chunks that melt a lttle when heated—yum! B-CCH 1¼ lb square $14 SHIPS 2 BUSINESS DAY

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jewish new year's cake

three honeys

Tupelo, Star Thistle and Meadowfoam

Buckwheat Honeycake

Baked in a traditional bundt pan (the kind used for coffeecakes, p. 18) from a long list of luscious ingredients including golden raisins, toasted almonds, fresh orange and lemon zest, Indonesian cinnamon, cloves, ginger and nutmeg. The key player is a healthy helping of special buckwheat honey brought to us from Washington state. Buckwheat honey is the color of caramel with a bold, molasses-like flavor, making this a rich, deep, lovely cake Serves 5-7, available for a limited time in September. G-BWT-S gift boxed in wooden crate $45 A-BWT-S gift boxed in cartoon box $40 FREE SHIPPING

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A grand gift for the Jewish New Year. Tupelo honey is clear, its color deep gold. The texture is completely smooth, and it's pourable. The aroma is of flowers and caramel. The flavor is deceptively light at first—a hint of green apple—but grows to a crescendo of warmth at the back of the throat. Star Thistle honey is lighter, more floral, a nose-tickling flavor that prompted Food and Wine to call it "the champagne of honeys." Meadowfoam tastes like toasted marshmallows with a caramelized, burnt sugar flavor tipped with notes of vanilla. All are Kosher. P-ULE 9 oz tupelo $20 P-STH 9 oz star thistle $17 P-MDH 9 oz meadowfoam $16 SHIP FOR FLAT RATE

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new american grilLing meat assortment Heritage Meat Kit

Less than 1% of our country’s meat has a pedigree like this. After tasting meat from many farms, I can tell you not all of that 1% taste great. Sometimes you pay for the animal husbandry but don’t get the flavor. Luckily, we've done the tasting work for you (I know, tough job, right?). What we have here is extremely tasty. Two thick Red Wattle porterhouse pork chops, a gigantic cowboy cut ribeye from Carman Ranch and a pound of grass-fed ground beef. Shipped frozen for a night—or a week—of grilling you’ll never forget. G-HMT heritage meat kit $160 FREE SHIPPING

Challah Time!

Reserve your Rosh Hashanah challah on page 55

Save a Student Student care packages inside on page 52 & 53