Zingerman's Mail Order Fall Buyers Guide 2013

Fall 2013

Z i n g e r m a n ' s B u y e r s ( a n d E at e r s ) G u i d e

Tinned Tuna

Five Questions To Ask: Why is One Better Than Another?

By: Mo Frechette Take two tins of tuna, one from Ortiz, one typical of the supermarket. One smells like the sweet sea, peels off in thick blond chunks and tastes like a fancy dinner out.

The other smells like harbor at low tide, spoons out in pulpy shreds and tastes like saltwater. They came from the same animal living in the same ocean. What happened? Here are a few buyer's guide tips to understand what makes one tinned tuna different from another.

1. How are the tuna fished?

Bonito tuna, a common species for tinning, are not big fish. Most are two feet long and weigh about ten pounds. They’re warm-blooded. Taken together that means any bruising or bleeding affects a large portion of each fish and muddies its flavor. That’s rare with Ortiz’s tuna since they are entirely line caught, classic fisherman style, one at a time on a rod. It’s more common with netted fish—the most common way to catch tuna, where hundred foot long nets drag the tuna in a thrashing bundle up from the sea.

taste, is a sour tang that runs throughout most tins of cheap tuna and mars its sea-sweet origins.

4. How are they cleaned?

Tuna are stored in a boat’s hold on ice. A more conscientious captain will freight a lot of ice, enough to surround each fish so they don’t touch one another and cool down quickly. After all, no one knows how long they’ll be at sea or how much they'll catch and the fish starts to deteriorate the moment it’s caught.

Another act of grace Ortiz commits after cooking is to clean its tuna by hand. This is as labor-intensive as it sounds (if you’ve ever deboned and skinned cooked fish you know what I mean). It's not at all standard practice in the tuna world. The women—and I can say from my experience visiting that 100% of the cleaners are women—work meticulously with paring knives, scraping and cleaning every bruise, every discoloration, every chance for the flavor to head south, leaving only pristine fish to find their way into the tin.

3. What happens after they're cooked?

5. What goes into the tin?

Cooking canned tuna is more or less standardized: the fish is boiled in salted water for a couple hours. But what happens next is not at all the same from factory to factory. At Ortiz the just-cooked fish sits out to cool in the kitchen, then gets time to chill in cold storage. The two steps take hours and hog up space on the floor and in the refrigerators. Not all tuna makers choose to take it. Like most food makers who worry about price more than flavor, they cut time out of the equation. What the extra time and care does, though, is critical. It stops the fish from fermenting. Fermenting can be ruinous— a carbonation that makes the tins unsalable—or it can be mild. Even mild fermentation has a flavor that, to my

Whole chunks of fish and olive oil. That’s it. No flakes, no water. That’s the way you get great tinned tuna.

Shredded smaller pieces deteriorate faster and that will show in the flavor. As for olive oil, well, the American tuna industry has pawned off water-packed tuna as healthier but what they failed to mention was that in losing 20% of the calories we lost 98% of the taste.

Water leaches flavor from the fish. Ortiz only packs in olive oil, which amplifies the tuna’s flavor and gives it a silky, rich mouthfeel.

2. How are they stored at sea?

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Mo Frechette founded Zingerman's Mail Order. Write him at moeats@zingermans.com.

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the crown jewel Ortiz Bonito Tuna 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 fourthgeneration 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. Kosher.

P-ORT 112 g tin $8 or 4 or more tins $6.50 each P-ORT-30 30 tin case $180 SHIPS FOR FLAT RATE

large loins Big Hand Cut Tuna Ortiz saves its biggest, fattest fish for bigger tins.

The tuna loins are cleaned, cut and packed, all by hand. This is special occasion tuna, when presentation—and volume—count.

P-ORT-RND 250 g hand cut tin $16 P-BIG-ORT 1.9 kilo (4 lb) hand cut tin $125 SHIPS FOR FLAT RATE

MORE GREAT ORTIZ TUNA ON P. 33

goinG meta Tin of Tinned Fish

Spanish surf & turf

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 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.

P-TOP 4 pepper tin $15 SHIPS FOR FLAT RATE

The folks at Ortiz made a limited run of a spun metal tin decorated with Zingerman’s Ortiz art. (If you remember old potato chip cans it’s about that size). We’re filling the tin with—what else?—tinned fish. A collection of our favorites, including Ortiz’s ridiculously popular bonito tuna, Tuna-stuffed Piquillo peppers, Portuguese Sardines and Mackerel, Anchovies and Squid. Empty the little tins into various dinners and snacks, save the big tin for holding secrets. For a fish fan it’s pretty hard to beat.

G-FISH tin of tinned fish $100 SHIPS FOR FLAT RATE

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Z i n g e r m a n ' s B u y e r s ( a n d E at e r s ) G u i d e

Sign of the Times

By: Mo Frechette

Bacon Comes of Age in America

We’ve been here before. A food that was quiet, served on the side, didn’t make much of a fuss turns into a superstar. Suddenly it’s everywhere: in magazines, books, blogs, radio, TV. Celebrities cozy up to it. Wannabees cling to it. Everyone rides its coattails up and a lot of money and fame are had. Along the way comes the backlash. The haters talk about how it’s over the top, how it’s jumped the shark, how they knew about it when and now that it’s famous it’s not nearly as good.

Bacon is this decade's food star and its story hews to the classic story. Well, sort of. In truth, I haven’t seen many foods experience quite as meteoric a rise as bacon. At least not foods I’m used to selling (I'm looking at you, coconut water). There are parallels, though.

Take olive oil. Two decades ago extra virgin olive oil was a mainstay of just a few shops in America, let alone suburban households. You could find glittering five liter tins of it at “ethnic” markets—that is, Italian shops in Italian neighborhoods—and that was about it.

Twenty years later you’d be hard pressed not to find a pretty decent bottle of olive oil in most homes. It’s part of many people’s everyday cooking. The health aspects certainly didn’t hurt its rise to ubiquity, but I think most of its growth can be attributed to a simpler storyline: it’s a traditional food that tastes great.

Bacon shares the same trait. It tastes great thanks to its DNA flavor strands of salty, smoky, fatty and sweet.

It’s as traditional as you can get in our young country, having been a part of American cooking since colonial times. Where it breaks with olive oil's narrative is in its naughty streak. Bacon likes to be bad. Or at least everyone likes to think it does. I’m as guilty as the next guy in marketing it that way and I don’t quite know why.

I’m not alone. There’s something about it that makes people go a little crazy. It’s like that friend who always

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gets you drunker than you want to be. Bacon makes people dirty.

They sigh when they eat it. It’s the gateway meat that breaks the will of vegetarians. And of course, no religion (at least none I know of) outlaws olive oil but two of the planet's major faiths forbid bacon. You should read some of the furtive gift cards it inspires practicing Jews to write each other when they order our bacon as gifts.

Bacon is here to stay. In ten years we might not have any more bacon festivals or, God help us, bacon flavored lip balm. But I’m convinced we’ll have better tasting bacon in more homes than ever.

Bacon Two Ways There are two basic ways to cure bacon: wet and dry.

Wet is the way most of us are familiar with.

Nearly every supermarket bacon is wet cured and, if you live in the north, every bacon you’d eat at a diner is too. Wet cured bacon is brined, sometimes rubbed, then smoked. Its flavor is sweet and smoky.

Dry is the older, more traditional method.

It’s much rarer, you can’t find it much outside the South. Dry cured bacon is salted without water, stacked to dry then the salt is removed, sometimes rubbed, then smoked. Its flavor is very intense, salty and smoky. Whenever a bacon is dry cured we'll say so in its description.

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it's better with bacon

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. We’ll ship to the lucky recipient from October to April, just in time for weekend frying.

Each shipment contains bacon stories, histories, recipes and great bacon.

"Amazing artisan bacon" Mario Batali – BACON CLUB – Three Months

Six Months

G-BAC-3 $99 Applewood Smoked Kentucky Dry Cured Arkansas Peppered

G-BAC-6 $189 Previous Bacons plus Virginia Dry Cured Tennessee Dry Cured Balinese Long Pepper

Get the Book

P-ARI-10 $29.99 SHIPS BOOK RATE

Zingerman's Guide to Better Bacon rounds out the porcine experience.

BONUS! Bacon refrigerator magnet

DOUBLE BONUS! Guide to Good Bacon Booklet

FREE SHIPPING

Chef Michael Symon chose this as The Best Thing I Ever Ate on the TV Food Network

hOG FutURes Quarterly Bacon Report Food Club

Forget orange juice, corner the market on pork bellies.

The smoky, irresistible, bacony kind. We’ll send two packs of handmade bacon every three months to keep you in pig all year long.

– QUARTERLY BACON CLUB – G-BHF-4 $189 Quarter 1 Applewood Smoked Irish Style Back Bacon

Quarter 3 Tennessee Dry Cured Missouri Jowl Bacon

Quarter 2 Kentucky Dry Cured Arkansas Peppered

Quarter 4 Balinese Long Pepper Cherrywood Smoked

FREE SHIPPING

"Fantastic gift!" Bobby Flay

BONUS!

DOUBLE BONUS!

Bacon refrigerator magnet

Guide to Good Bacon Booklet

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Z i n g e r m a n ' s B u y e r s ( a n d E at e r s ) G u i d e

Throw Out the Tools By: Mo Frechette

Cooking By Feel

If you experiment in the kitchen with cookbooks you’ve probably noticed there’s a big difference in quality from one to the next. Some cookbooks have recipes that work, some don’t. Worse yet, it can seem like an all or nothing deal. For some reason it seems like I either get a book whose instructions are all flawless or one where they're all crap.

I’m not sure exactly what the deal is. I suspect it’s a lot more difficult to codify a recipe and test it than authors think. They may do little testing at all—especially for home cooks like me who haven't spent a decade in a commercial kitchen. But that’s another story. What I’d like to do today is sing the praise of one cookbook in particular and highlight a one of its transformative cooking lessons.

The book is James Beard’s Theory and Practice of Good Cooking. It's a work I return to often, one of the most practical cookbooks I own. (Its two page explanation of cooking an omelet—I've still never found one better.) It’s a thick volume, absent of pictures, that illuminates cooking by organizing recipes by technique, not ingredient or meal. It has a chapter on boiling, a chapter on sautéing, and so on. One of its most helpful lessons arrives quickly, on page one: “Cooking starts with your hands, the most important and basic of all implements.” From there he goes on to talk about touching, stirring and—what was a huge learning for me—mixing with your hands.

Try it the next time you make a salad. Make a vinaigrette or pour a bit of your regular dressing in an empty bowl. Add the greens and vegetables then mix it all with your hands. If you’ve never done this before it’s a revelation. The first time you perform it you’ll no-

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tice things you never did when you used tools. How the dressing coats different vegetables more quickly and thickly. How you can direct the dressing to different leaves.

How you know exactly, precisely when it’s thoroughly mixed, even though it’s your first time.

Not all cooking is so easy to do with your hands. (I’m still a novice at telling if meat is done by a touch.) In general, though, the more you touch your food the better cook you will be.

Further Instruction A few cookbooks I like whose recipes really do work.

Theory and Practice of Good Cooking James Beard’s excellent book is out of print, but you can still find copies online and at used bookstores. It's an incredibly useful book for building techniques, making it great for new cooks. Mr. Beard wasn’t a professional chef, which, now that I look at my favorite cookbook shelf, is pretty much true of all those I truly use.

Ruhlman’s Twenty Michael Ruhlman’s book came out last year and, like Beard, he structures the book mostly around technique. Worth it for the chicken recipe alone.

Lulu’s Provençal Table The first cookbook I read cover to cover.

Living in Michigan most of the ingredients were a fantasy but the cooking instructions— full of sound, touch, color—are so precise and poetic it taught me as much about cooking as any book I've used more often. By Richard Olney.

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start dressing Oil & Vinegar Odyssey Gift Box

Two of my house standards, laid side by side in our cartooned box. And for the cook who’s ready to branch out beyond bottled salad dressing, my classic, foolproof vinaigrette recipe. Gift box includes Zingerman’s Peranzana extra virgin olive oil from Marina Colonna, rustic and fruity, with an apple-y aroma and a finish that has a whisper of almond. Also included: Rioja red wine vinegar from Spain that's naturally converted, barrel aged for four years and has the mellow, deep flavors of raspberries and red grapes.

G-OVO oil & vinegar odyssey box $45 SHIPS FOR FLAT RATE

not actualLy A gimMIck Violet Mustard

This violet mustard caught my eye. It seemed like a gimmick—“The most exciting new mustard innovation in ages,” I thought to myself. I suppose it's no surprise— even though it was to me—that it's actually a very old combination. Moutarde au violette has been eaten in French grape growing regions for centuries. It used to be made each autumn Raye's Mustard by blending freshly Zingerman's sandwich pressed red grape juice mustard par excellence. with just ground mustard Stone milled in Maine. seed. Violet mustard is P-RAY 9 oz jar $7.50 coarsely ground and

house yelLOw

SHIPS FOR FLAT RATE crunches when you bite, like caviar. It's naturally sweet and spicy, making it ideal for serving with meats of all sorts. In its home region of Perigord it's a traditional side for boudin sausage cooked with apples. It also adds a flowery flush of flavor to fresh cheeses.

P-VIO 200 g jar $13 SHIPS FOR FLAT RATE

fairy foOd Dust Wild Fennel Pollen

The best everyday salt Gros Sel (Grey Salt)

One way to get salt in things, not on them, is to properly salt boiling water. You want it salty like the sea, you should be able to taste the salt strongly. When you can really taste salt like that, you really want salt that tastes good. This is it, salt harvested from the famed fleur de sel pools on the Brittany coast. It's the salt just below the floating level of fleur. Instead of tasting “salty” it fills your mouth with the warm, round taste of the sea. It’s moister, more flavorful than regular sea salt and is a galaxy of flavor apart from standard table salt.

P-GRE 1 k bag $12 SHIPS FOR FLAT RATE

France's prIzed seA salt Fleur de Sel

salted pEPper

Marash Red Pepper Flakes

Mix it with a touch of sea salt and black pepper and sprinkle it on chicken, firm-fleshed fish, potatoes—almost anything before cooking. Especially pork, where it’s the quintessential Tuscan ingredient.

P-FEN 45 g jar $30

Our most coveted red pepper has a secret I'd like to share: it's salted. Just a touch, but once you know it's there you can't miss tasting it.

P-MAR 49 g jar $14

SHIPS FOR FLAT RATE

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Because I use it sparingly, I was shocked to find that there could be so much going on in something as seemingly simple as salt. When I tasted fleur de sel for the first time, it introduced me to an entirely new and inviting world of flavors. Looking like newly fallen wet snowflakes, this salt collects naturally along the coast of Brittany and is hand gathered like wildflowers "growing" on the sea. Fleur de sel has an aroma that hints of freshly picked violets (hence the name "fleur") and a truly amazing flavor.

P-FLE-GUE 200 g bag $16 SHIPS FOR FLAT RATE

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Z i n g e r m a n ' s B u y e r s ( a n d E at e r s ) G u i d e

Salted Capers

A Buyer's Guide to the Mediterranean's Salty Secret B y : VA l N e ff - R a s m u s s e n

Admit it: for years, you’ve had a jar of capers sitting in the door of your fridge, forgotten amongst the mustards and jams. They’re packed in cheap vinegar and that’s pretty much all they taste like. It’s no wonder you never used them except in that one recipe you now forget. Why bother?

Once capers—the unopened flower buds of the caper plant—are picked they must be preserved. In most parts of the Mediterranean capers are ruinously cured with vinegar. But there’s another way. On Pantelleria (a place I like to call Caper Island since that's just about all it produces) capers are cured in sea salt only. Unlike the vinegar that makes capers soft and squishy and drowns their delicate flavor, sea salt helps to preserve their texture and highlight their floral aroma. The difference in flavor is enormous.

Pantelleria’s salted capers are firm, green, floral, savory.

They have aroma. It hits you the moment you open the jar. They have flavor. They taste like the sea and the sun and a hot Mediterranean meadow. They pack all this flavor in a tiny parcel no bigger than a Maine blueberry.

In other words, they’re a far cry from those mushy, bland capers buried in your fridge.

Capers are one of those culinary secrets to southern Italian cooking that cookbooks and food shows won't tell you much about. Since bringing some home with me on a recent trip I’ve been finding more and more reasons to use them to add a punch of Mediterranean flavor to pasta, fish, chicken, and more. In fact, thinking of salted capers as seasoning is a good way to introduce them to your cooking. Like a spice they can enter a dish quickly at the end and increase its flavor by orders of magnitude.

Just a spoonful does the trick.

Salt cured capers should be kept cool but refrigeration isn’t necessary. Before using them rinse or soak them in fresh water for a few minutes to wash off salt. Add them just as you finish the dish like you would fresh herbs–otherwise, you’ll leach out flavor and make the capers mushy.

ways to use capers you didn’t know about last Tuesday Toss a handful of capers in with pasta, tuna, and a splash of lemon juice.

Sneak a few capers into tomato sauce served over fish.

Top a pizza with mozzarella, sun dried tomatoes, roasted bell pepper, and capers.

Add some capers to a chicken braised with onions and parsley.

Whip up an omelet with sauteed mushrooms, fresh oregano, and capers.

Serve spaghetti sauced with caper pesto and topped with toasted bread crumbs.

Mix up a salad of cooked potatoes, raw tomatoes and onions, and capers.

Top pork chops with sauteed onions, peppers and capers.

Val Neff-Rasmussen blogs at zingermanscommunity.com.

Email her at vneff-rasmussen@zingermans.com

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Martelli Spaghetti

capers: classic

Capers are a natural in pasta and one of my all-time favorite noodles is Martelli's Tuscan spaghetti.

P-MAR-SPA 500 g $10

Salted Capers from Pantelleria

Most capers in the U.S. are jarred in a brine, which overwhelms their delicate, floral flavor. Brined capers just taste salty. These are different. Packed in sea salt— which comes off easily when soaked in warm water for ten minutes—they retain their nuanced flavors. Add these small firm juicy capers to pasta sauces, salads, sandwiches. Or sprinkle a handful over freshly broiled fish. Their flavor is remarkable. From Pantelleria, the island off Sicily famed for its flavorful capers.

P-CLL 90 g jar $12

SHIPS FOR FLAT RATE

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capers: crispy crunch

Crunchy Capers

Making crunchy capers is simple: you just take salt cured capers and dehydrate ‘em.

But don’t let the simplicity fool you. Crunchy capers pack a big hit of salty, toasty flavor into a tiny, crispy package. They make me think of vegetarian bacon bits. Use them to add a bit of crunch to salads, over baked potatoes, dropped onto soup just before serving, or as a snack just on their own.

P-CHC 30 g jar $15 SHIPS FOR FLAT RATE

capers: spread

Caper Pesto

The biggest capers have the most flavor but a mushy texture which makes them ideal for making pesto—something that's new to me, I just discovered it when I visited Pantelleria, the island off Sicily famous for capers. Capers and toasted almonds, extra virgin olive oil, a bit of parsley, basil and sea salt are ground to a thick sauce that captures the best of that briny, floral caper flavor. Spread it on grilled bread or use it to dress a plate of hot pasta (which is great topped with toasted bread crumbs).

P-CST 100 g jar $14 SHIPS FOR FLAT RATE

another secret Strattu from Sicily

Capers aren't the only culinary secret Sicilian grandmothers keep. Strattu is the ultraintense flavor generator they add to sauces to thicken and intensify them. It's like a tomato fairy godmother.

P-EST 180 g jar $12 SHIPS FOR FLAT RATE

capers: fruit

Caperberries in Sea Salt

Caperberries are the fruit the caper plant produces if you don’t pick off all the flower buds. The berries are slender, firm, and not at all sweet.

They’re salt cured alongside the capers so they have a similar briny, green flavor with a citrusy note all their own. You can use caperberries the same way you’d use olives without having to deal with the pits.

Include them in a tapas spread, dice ‘em up for salads or to pair with poultry, or try shaking up a caperberry martini.

P-CFO 180 g jar $18 SHIPS FOR FLAT RATE

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Z i n g e r m a n ' s B u y e r s ( a n d E at e r s ) G u i d e

Balsamic Vinegar

A Home Remedy Becomes a Kitchen Superstar B y : V a l N e ff - R a s m u s s e n Fifty years ago, the balsamic vinegar industry didn’t exist. That’s not to say that balsamic vinegar didn’t exist. It’s been made for centuries in the attics of most every well-to-do family’s home in Modena, Italy.

It’s just that no one outside of Modena knew about it. It wasn't a conspiracy. It’s more like how if you came to my house I wouldn’t make a big point of telling you that I have aspirin in my medicine cabinet.

In fact, that’s kind of how balsamic was traditionally used. If you had a headache or an upset stomach grandma would prescribe a spoonful of balsamic. (If my grandma had suggested tonics that taste like balsamic I probably would have “suffered” a lot more tummyaches as a kid.) Given how precious it was for its medicinal benefits cooking with balsamic was seen as throwing it away.

On the rare occasions when balsamic was used for cooking it was a sign of extreme opulence. A great way to impress your guests at dinner was to serve them balsamic. The host would siphon a bit off from the barrel into the fanciest cruet they could find, carry it to the table and make a big show of drizzling it over rich dishes: roasted meats, or risottos, or stuffed pasta. It would never be wasted on a salad; wild bitter greens and simple vegetables—those were poor people's food.

By the 1960s the word about balsamic started to get out and food tourists put Modena on their map. Demand grew but the supply didn’t. Traditional balsamic was (and is) still made the way it always was: aged for a dozen or more years in small wooden barrels. That makes for a limited amount of an exceptional product.

Around that time, though, some producers started looking for ways to offer a more affordable balsamic.

While traditional balsamic is made exclusively from cooked grape juice (called “must”), these producers started adding wine vinegar to cut costs. They also shortened the aging times, sometimes to just a couple of months. The result was a balsamic that could be made in much larger quantities and sold at a much

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lower price. It took off. By the late 1980s you could find a bottle of this former home remedy in nearly every kitchen in America.

It isn't always good. At its worst, balsamic condiment—the name often given to non-traditional balsamico—is caramel colored sugar water made with little must, cheap red wine vinegar, coloring and sugar. Read the ingredient list, it will list any large-scale abominations. If it costs less than ten bucks it's probably "balsamic" in name only. Done with care, though, like with the vinegars of La Vecchia Dispensa, balsamic can be an excellent addition to the kitchen.

home dispensary

Vecchia Dispensa Barrel of Aged Balsamic

How about your own balsamic medicine cabinet in a barrel? La Vecchia Dispensa's cooper has fashioned a few small, seasoned oak barrels filled with over a quart of our exclusive 16 year aged balsamic.

Use the glass dropper to rescue a bit of balsamic for upset stomachs, salads or strawberries. Kept corked, it'll last indefinitely and get better with time, just like you. Keep in mind that in Italy, balsamic was a gift for grandchildren or important dowries. With the way the stock market is going it might be something sensible to consider. Refill as needed, though you'll want to keep it topped up to keep the barrel staves moist and to prevent leaking.

V-BAR-16 1 liter $400 SHIPS FOR FLAT RATE

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the regal, rare ones Tradizionali Balsamics from Modena

These are the vinegars about which legends have been woven. Buy one for a grand occasion. A golden anniversary. A wedding. A newborn. An election.

Tested by a panel of judges, the qualifiers in Modena are graded gold and white.

Then they return to the wood for another five, ten, twenty, or a hundred years or more. During the aging process, the vinegar is shifted from one type of wood to the next. Cherry, chestnut, oak and mulberry all leave their imprint on the flavor of the vinegar. The result is an almost unbelievable concentration of sweet-sour flavor in a dense, intense, brown-black vinegar that hints of berries, grapes, vanilla. There is nothing like it in the world. Only a tiny amount is released each year, in elegant glass flasks. Let loose a few drops on ripe strawberries fresh from the market. An amazing treat you'll always remember.

All traditional balsamics from Modena are bottled in Ferrari designer Giorgio Guigiaro's streamlined, sexy bottle, then gift boxed. They may all look the same, but the vinegar is not. We buy ours from Erika Barbieri, one of only a handful of female balsamic makers. I think her vinegars are consistently fantastic—and the juniper aged version is unique.

V-JUN 100 ml white label juniper $150 V-MOD-1 100 ml white label $125 V-MOD-2 100 ml gold label $200

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new england vinegar cure Fire Cider Vinegar

Fire Cider was born from the New England tradition of using cider vinegar to cure what ails ya. Like the tradition of balsamic in Modena, Italy, cider vinegar in the northeast was a family cure-all for various ailments. You can of course use it that way, but it's also great when you're looking for flavor, not medicine. Fire Cider delivers on both fronts. Made in Pittsfield, MA from local honey, organic cider vinegar and a blend of roots, fruits and herbs. It’s a tad bit spicy, dazzling in vinaigrettes, sauces or to deglaze a pan. And it truly is smooth and tasty enough to drink right from the bottle, but you get the same health effects by doing a shot as by cooking with it, so let creativity be your guide.

V-FCV 8 oz bottle $20 SHIPS FOR FLAT RATE

white balsamic Agrodolce White Balsamic Vinegar

Agrodolce is super smooth, light on the tongue, subtle and very, very long in the finish. 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

four ways to try balsamic

Aged Balsamic Sampler Four bottles going from young balsamic to an aged version that drips like molasses.

V-VBT 4 x ¼ oz bottles $30 SHIPS FOR FLAT RATE

More balsamic vinegars on p. 35

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Z i n g e r m a n ' s B u y e r s ( a n d E at e r s ) G u i d e

Sundays in Serrekunda B y : B r a d H e d e ma n

Maffé Sauce from The Gambia

My food find of the year.

Maffé is an African food touchstone, and, similar to other food touchstones it has deep roots in its culture and more than a zillion variations. Like harissa in northern Africa, gumbo down in Louisiana, or an Italian grandmother’s pasta sauce, the recipe is slightly different to family, but each version shares the same basic makeup and, in its home, is eaten by nearly everyone regularly.

Typically served over rice, maffé is a dish that's also a sauce, common throughout the sixteen countries of West Africa. The one we sell comes from the culinary traditions of Jainaba Jeng and her upbringing in The Gambia. It's made from garlic, vegetables and spices all cooked in a peanut and tomato sauce. In Jainaba’s version, she adds lots of fresh ginger and garlic as well as habanero peppers and lime juice. The ginger and peppers give it a prickly edge of spiciness that’s rounded out by the sweetness of the tomatoes and peanuts. It’s bright, tangy, spicy and nutty all at the same time—totally delicious to palates from any country.

“Making maffé from scratch is very time consuming.”

Jainaba explains. “It simmers for hours and hours. Traditionally you’d make a large batch and serve it with different meats or vegetables for days till you ran out and had to make more.”

If the description reminds you of making homemade pasta sauce from grandma’s recipe, you're not far off.

This was grandmother's food, meant to feed a lot of people with leftovers to boot. And like any grandma's food, it's diificult to replicate in a two-income household today so thank heavens for good cooks who put these things in bottles.

Brad Hedeman sources new foods and writes the Enewsletter at Zingerman's Mail Order. Email him your

Using maffé sauce is as easy as using pasta sauce. It’s common to season a chicken or seafood dish with half a jar of maffé along with some carrots, peas and potatoes. But I've been experimenting and I'm pretty sure there really are no limitations to what you can add. Whatever’s in season works well. Serve it over a finely starched bed of rice or couscous or noodles.

West African Maffé Chicken ingredients Jar of Maffé sauce 1 tablespoon olive oil 1 pound raw boneless, skinless chicken breasts cut into 1-inch chunks 1 small redskin potato cut into ½ inch chunks 1 small carrot cut into ½ inch chunks ½ cup peas (frozen are OK) A pinch of cayenne pepper (optional)

directions 1. Heat oil to medium-high heat; Add chicken and brown for about 5 minutes.

2. Empty contents of Maffé sauce into pan.

Rinse jar with a bit of water to release any sauce clinging to it and add it to the pan. Add cayenne (optional).

3. Add potato, bring to a boil and immediately turn down to a simmer. Simmer covered for 15 minutes.

4. Stir in carrots. Simmer covered for another 10 minutes.

5. Turn off heat, add peas and stir to mix in. Sauce will appear runny but will thicken up as it cools.

Allow to rest 5-10 minutes before serving. Serve over Jasmine rice, Couscous or Quinoa.

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foOd fiNd of THE year Maffé Sauce

It's rare to find food a jarred sauce that actually tastes great. Even harder to find one that's as different as this. When it happens I want to shout out the good news to everyone I know. Maffé sauce is a regional speciality in West Africa, a blend of fresh ginger, garlic, peanuts, chiles, lime juice and tomatoes that tastes amazing. Made by Jainaba Jeng, a Gambian expat, it’s as easy to use as it is new to your dinner routine. Simply simmer chicken, meat, seafood, tofu in the maffé and serve over rice, couscous or pasta.

P-MAF 12 oz jar $15 SHIPS FOR FLAT RATE

maker's fave Yassa Sauce

Maffé is the classic, but Yassa sauce is food maker Jainaba’s favorite sauce, a blend of fresh ginger, garlic, caramelized onions, paprika and Djion mustard. The paprika gives it a smoky scent and a little heat. A whole lotta flavor in a jar.

P-YAS 12 oz jar $15 SHIPS FOR FLAT RATE

The best TOmato pasta sauces I know Of Il Mongetto Tomato Sauces

For years Il Mongetto has been the top contender for my favorite bottled pasta sauce. They have a clean, fresh flavor that I love. Conjured up by the serenely insightful Santopietro family in the shadows of the Italian Alps, these sauces are filled with tomatoes, shallots, celery, carrots, olive oil from Umbrian maker Alfredo Mancianti and salt—and complex, compelling flavors that other sauces only aspire to. Keep some around for that night you don’t want to cook. Pasta with Il Mongetto sauce is the best fast food I know.

Original Tomato Sauce P-ILL-PLA 9.8 oz jar $12

Diavola Spicy Sauce P-ILL-DIA 9.8 oz jar $12

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Mezzanotte Zesty Midnight Sauce P-ILL-MEZ 9.8 oz jar $12

Sugo di Funghi Mushroom Sauce P-ILL-MUS 9.8 oz jar $12

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Buy at least four of any Il Mongetto sauce, $10 each

The “pasta” Of North Africa Couscous from Tunisia

Harissa is a spread of dried chiles, garlic, tomatoes, caraway and coriander and extra-virgin olive oil. Get busy in the kitchen mixing harissa with eggs, with potatoes, with couscous or whipped into a fresh vinaigrette for salads. Organic.

P-MMH 185 g jar $16

If you're like me and always wondered what the fuss was about couscous—to me it seemed more like a vehicle for flavor, not something flavorful itself—here's your answer. Totally delicious, toasty, wheaty couscous that is as tasty as anything you add to it.

M'hamsa means "by hand" in Arabic, and that's exactly what this is: handmade couscous from the farm of Majid Mahjoub. The ground semolina, from wheat grown on the farm, is mixed slowly with water and touch of sea salt and Mahjoub's extra-virgin olive oil. The couscous is very literally hand rolled and dried the old way, in the sun. "We make it a first time, then let it rest three days, and then we roll it again," Majid explained. It takes about ten days to make a batch. "We have a whole team. Every person has their role. It's like an orchestra." This orchestra makes good music. The flavor is far more developed than any other couscous I've tried. The texture is not grainy or mealy but chewy and firm.

P-HRL 500 g jar $12

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north african heat Harissa

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13

Z i n g e r m a n ' s B u y e r s ( a n d E at e r s ) G u i d e

Vinegar Illuminated

Orleans, Shützenbach and Balsamic Vinegar Methods B y : B r a d H e d e ma n Vinegar's closest relative is wine; it’s the natural conclusion of the winemaking process. By exposing wine to oxygen, naturally occurring bacteria in the air convert the alcohol into water and acetic acid. From there the hand of the vinegar maker takes over.

Great vinegar takes lots of care and time to create. In the case of large industrial vinegar producers, time is something they can’t afford.

In order to maximize profits they’ve developed ways to shorten the process of vinegar making from months and years to days and hours. Chemicals like sulfuric acid, nitric acid and muriatic acid are added to give it “strength.” Burnt sugar and acetic ether (a colorless, flammable liquid with a fruity flavor) are added to give it color and flavor. Even if you didn’t major in chemistry you can probably recognize that these are some caustic chemicals.

Traditionally made vinegars have none of that nonsense. They take a long time to mature and can’t compete on price with the industrial models. Great vinegar transforms and accentuates the flavors of dishes; the cheap stuff can mar a meal. The amount of flavor in one bottle of well-made vinegar is magnitudes better than the cheap, commercial stuff. If it’s the taste that counts, what’s the better value?

barrel treatment, with different ages of vinegar mingled in a battery of barrels called a solera, sometimes for decades.

Shützenbach Developed in the 1800s, this method utilizes some machinery to aid in the process without forgoing the important element of time.

Wine enters the top of a threesectioned tank and slowly seeps over a section of inert metal balls, exposing a wider amount of wine to bacteria. The liquid trickles to the bottom where it is circulated back to the top, the process beginning anew. After a month or so, the vinegar is removed and aged in wooden casks for years.

Balsamic Grape must—the juice before it's wine—is cooked down to half its original volume then stored in large wooden casks that are exposed to air. After a year or so the young vinegar is blended into older, smaller barrels that hold more “experienced” balsamic. The older vinegar "teaches" the younger and the characteristics of both are merged. After more aging some of the vinegar is removed and blended with different barrels holding different ages and the process continues, sometimes for generations.

ThrEe TraditiOnal VinEgar MakinG Methods Orleans Process Orleans is probably the oldest method of making vinegar—at least as old as wine itself.

Barrels are partially—but never fully—filled with wine, allowing air to interact with the liquid. Bacteria, often left over from the previous vinegar, naturally converts the alcohol in the wine into vinegar. Better vinegars age in wood for a long time, the wood and evaporation adding to their flavor. Sherry vinegar gets a special

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Vinegar fans can learn more and taste their way through several vinegar traditions as members of our Vinegar of the Month Club. Page 53.

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orleans white

Pofi White Wine Vinegar Made from Malvasia and Greco grapes that the Pofi brothers use for wine making at their farm outside Rome. For vinegar they employ an unusual production method called bruciarle. A thick cap called the "mother vinegar," which forms naturally at the top of the wine vat, is skimmed off annually and mixed with vinegar from the previous year to show the younger bacteria how to convert the wine to vinegar naturally in the Orleans process. Aged for over a year in a couple big chestnut barrels and never filtered, the final product has a cloudy appearance similar to unpasteurized apple cider. Technically it's a white wine vinegar, but the final color is more like straw. Smooth and succulent, Pofi vinegar has a caramel flavor with hints of apricot and a sherry-like aroma. It’s not sweet. It’s been my house vinegar for a couple years, the one I always reach for when I’m making a vinaigrette.

V-POF 500 ml bottle $19 SHIPS FOR FLAT RATE

orleans red

Rioja Red Wine Vinegar The best, affordable red wine vinegar I know. Aged for two years in Northern Spain.

V-RIO-375 375 ml bottle $12 SHIPS FOR FLAT RATE

orleans with a tWIST

Sherry Vinegar

While balsamic has garnered the publicity, specially aged sherry vinegar sits aging in oak barrels in southern Spain quietly doing its thing. Sanchez Romate blends different ages of sherry vinegar (from three to fifty years old) to create a sweet, soft flavor. It became a staple in my home long ago. Add a few drops to creamy tomato soup.

Drizzle a bit in a cold summer gazpacho. Drop a dash on a salad of ripe, sweet, summer tomatoes. Mix it into a classic cocktail sauce and stand back for the fireworks. It makes good food extraordinary.

V-25Y 750 ml bottle $25 SHIPS FOR FLAT RATE

balsamic

shützenbach Vermouth Vinegar

Why go through the trouble of making vermouth (fortified wine with secret blends of botanicals) if you’re gonna just turn around and make it into vinegar? Here’s the answer.

Wonderfully herbaceous and light on the tongue, you can use it anywhere you might use white wine vinegar, but expect a lot more flavor from each pour. Makes fantastic vinaigrettes and is great drizzled over grilled fish or fresh vegetables. Made using the Shützenbach fermentation method of making vinegar. The idea is to expose as much of the vermouth to air as possible by circulating it through sections of a large tank. The more air in contact with the vermouth, the more bacteria can convert the alcohol in the vermouth into vinegar. It’s not a fast method, but it captures the more delicate flavors and aromas of the vermouth in the process.

V-VRV 500 ml bottle $25 SHIPS FOR FLAT RATE

Vecchia Dispensa's 10 Year Aged Balsamic A staff and customer favorite, our 10 year aged balsamic is the most intensely flavored balsamic of its age I’ve ever tried. Its complexity, with rich flavors of oak, blackberry and dark fruit, is partly due to aging in very small batches. That allows more evaporation and contact with the barrel—both of which contribute to more intense flavors. Although aged for only 25 percent longer than the 8 year balsamic (p. 35), the intensity of flavor is almost double. Highly recommended.

V-10Y 250 ml bottle $35 SHIPS FOR FLAT RATE

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15

Z i n g e r m a n ' s B u y e r s ( a n d E at e r s ) G u i d e

From Zingerman’s Bakehouse, four of our amazing, traditional Jewish baked goods. Never any preservatives, never any fillers, never anything other than you'd find in your home kitchen.

Real eggs, real vanilla, real butter. Don’t miss them. Not Kosher.

Hamentaschen Rugelach Rugelach are the royalty of Jewish baked goods: crispy, flaky, cream cheese pastry, dressed in cinnamon sugar. We offer two gifts boxes. One with half classic toasted walnut with currants and apricot and a new gift box, half chocolate half raspberry.

P-RUG 16 piece classic & apricot $30 P-RCR 16 piece chocolate & raspberry $30

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Hamentaschen are the triangle-shaped, open-faced cookie dough pastries usually eaten during the Jewish celebration of Purim. The rest of the year they usually disappear. It’s clear Purim is much too brief a holiday to get your fill so we’re making a move to bake them all year long. We load the simple real-butter dough with an assortment of traditional fillings: vanilla bean cream cheese, poppyseed and apricot. You can skip the tradition and eat them when you’d like: Thanksgiving, Christmas, Mardi Gras, St. Patrick’s Day, whenever.

P-HAM 12 piece gift box $30 SHIPS FOR FLAT RATE

Mandelbread Toasted almonds get the spotlight here. There’s a ton of them. Almost more than can fit. The rest of the mandelbread is held together with fresh eggs and sweet butter, and the flavor is amplified with fresh lemon and orange zest along with a dose of real vanilla. Mandelbread are Jewish style biscotti, but I think they're almost closer to shortbread. Crunchy, crispy and very dunkable in coffee or milk.

P-MND 21 piece gift box $30 SHIPS FOR FLAT RATE

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Coconut Macaroons Traditionally they're for Passover, but I'm on a mission to have us eating macaroons all year long. Why not? Our coconut macaroons are slightly crunchy on the outside, rich and creamy on the inside. Simply put, they're the best-tasting coconut macaroons I’ve ever had anywhere, with a buttery, coconut aroma that stays with you like a strong memory.

A-MAC 6 vanilla, 6 chocolate, gift boxed $25

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Custom Zingerman's Pastry Sampler Gift Box Create your own assortment of Zingerman's big brownies, stellar cookies, creamy scones and cosmic cakes. 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.

$36

six piece

assortment G-6PP

$50

ten piece

assortment G-10P

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Nearly a quarter pound each.

Classic with toasted walnuts.

Nearly a quarter pound each.

Chunks of dark chocolate and toasted walnuts.

Classic minus the nuts.

Dulce de leche middle.

Gluten free* with amaranth and quinoa, not wheat. * Not made in a gluten free facility

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

With muscovado brown sugar and juicy chunks of crystallized ginger.

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

Chunks of caramelized milk chocolate from Valrhona, melted dark chocolate and cocoa.

Soft chocolate, delicious fillings.

Loads of real butter

With dried currants.

Real Madagascar vanilla.

With candied lemon zest

Peppermint buttercream.

Spicy, crystallized ginger.

A savory scone with cheddar and fresh rosemary.

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

Raspberry buttercream and topped with a raspberry made of fondant.

Dark chocolate enrobing buttercream laced with Italian coconut.

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"The world's best specialty food." Oprah.com

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the king OF italian cheEse

Farmhouse Parmigiano-Reggiano

Not all the wheels that bear the world famous Parmigiano-Reggiano name are created equal. There are big differences from one to the next. This one is made by a dairy nearly 2,000 feet up in the hills outside of Modena, Italy. The high altitude makes for plenty of diversity in the grasses, herbs and flowers growing in the cows’ pastures. This means that the milk—and therefore your cheese—is full of the pastures' complex flavors. The wheels are aged for a minimum of two years (33% longer than the Consorzio minimum). Most important, the finished cheese has a really rich, wonderfully complex flavor with a lovely, long finish and none of that bitterness or mouthburn that often mars the final flavor of others. Wrapped well, it lasts for weeks.

C-PAR 1 lb hand cut for dinner $32

2 lbs hand cut to save $60

4 lbs for an addict $110

8 lbs to share $200

80 lb wheel $1,800

80 lb wheel hand delivered by Mo $2,500

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the Envy of cheEse lOverS EveRywhERe Cheeses of the World

There aren’t many cheesemongers in America who put together a cheese selection like this. Few take the time to discover, select, age, care for and cut each cheese to order like we do.

All the little steps add up. You can taste the difference.

Five cheeses weigh in over two and a half lbs, serving 18-20.

Gift boxed with sourdough bread.

The BEGINNER ASSORTMENT focuses on five great, well aged versions of familiar cheeses.

The EXPERIENCED ASSORTMENT gathers five rare and more adventurous cheese finds.

G-COW-A beginner $100 G-COW-B experienced $130 SHIPS FOR FLAT RATE

cheEse desSert L'amuse Gouda

While Gouda is made everywhere in Holland, there are major differences between goudas from different regions. These wheels are made in the north from the milk of Holstein cows, two factors that give the cheese a distinctive creaminess speckled with big, crunchy flavor crystals. Selected for us by Betty Koster of L'amuse, Amsterdam's top cheese shop, aged for over two years at higher-than-normal temperatures—a risky move, since it can create off flavors. When done well, though, the flavor is intense. It fills your mouth with butterscotch and caramel like candy. Think of it like cheese dessert. In fact, a single nib, taken with espresso after dinner, is a revelation.

C-LAM ½ lb hand cut wedge $22

by the pound $40

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transplaNT Marieke Gouda

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 hand cut wedge $15

by the pound $29

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comPletE Comté

Comté from Fort St. Antoine

France’s most renowned mountain cheese, selected for us by Essex Street Cheese Co. from the caves of legendary Jura affineur Maison Marcel Petite. Fudgy texture, well balanced, never bitey flavor, with a buttery, hazelnut taste that grows on the tongue and slowly expands to fill your entire mouth.

A cheese that makes you want to come back to eat it again and again.

C-COM

½ lb hand cut wedge by the pound

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$20 $38

Piave from Northeast Italy The secret substitute for Parmigiano-Reggiano at my house.

C-PIA by the pound $28 SHIPS FOR FLAT RATE

ten tImes the delIciOus Antique Gruyère

Aged many months more than the usual half year that most Gruyère gets. Imagine the flavor of the Gruyère you know now but ten times more delicious and infinitely more interesting. Smooth, with the spiciness of a great Rhine wine.

C-GRU ½ lb hand cut wedge $15

by the pound $29

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natiOnal trEasure

Raw Milk Stilton

The only traditional raw milk Stilton in the world. British cheddar may have conquered America and subsequently lost some of its English-ness, but Stilton remains a national treasure. An exquisite, legendary blue with broad, buttery flavors that linger well into the evening. Made by Joe Schneider, selected by Neal’s Yard Dairy just for us.

C-TCH ½ lb hand cut wedge $22

by the pound $40

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the original cheDdar

Montgomery’s Farmhouse Cheddar

If you’re a cheddar lover, this is probably the closest thing to the original cheddar being made on the planet. From the birthplace of cheddar in Somerset, England, it’s still made on the farm where the cows graze, it’s still wrapped in cloth, like cheeses were before wax and cryovac came around. The flavor is grassy, beefy, a total revelation.

C-EFC ½ lb, hand cut wedge $22

by the pound $40

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Cheese Passports You pick the country. We’ll head to our cheese cave and take care of the rest. We take deep pride in sourcing and offering a small but excellent collection of cheeses, tending them in our cave, cutting them to order by hand and sending them with careful packaging so they arrive in great condition. We never use cryovac to seal the cheese—it can create off flavors.

We wrap them with a special thick, lined foil paper we import from France that's like cashmere for cheese. It keeps them feeling great (and tasting great) and looking like a million bucks. Makes a great gift for any cheese lover you know, including you.

OUR PASSPORTS Matured beyond what you’ll normally find in the USA, these cheeses, including Antique Gruyère and Parmigiano-Reggiano, are often the cheesemaker’s favorites. And mine.

G-CCP with artisan bread $80 G-N-CCP with crackers $80 BREAD VERSION 2 BUSINESS DAY CRACKER SHIPS FLAT RATE

Four Italian cheeses that taste astounding—we always include at least two perennial favorites like Farmhouse Parmigiano-Reggiano and Piave.

G-ITA with artisan bread $80 G-N-ITA with crackers $80 BREAD VERSION 2 BUSINESS DAY CRACKER SHIPS FLAT RATE

This one I enjoy most. I love cheeses like these; they’re often on my short list of favorites for their long aging and big, bold flavors. We’ll include samples of mountain cheeses, including Comté and other well-aged wedges.

G-MTN with artisan bread $80 G-N-MTN with crackers $80 BREAD VERSION 2 BUSINESS DAY CRACKER SHIPS FLAT RATE

Our most popular Passport. We’ll include English Farmhouse Cheddar, Raw Milk Stilton and Lancashire, all selected by Neal’s Yard Dairy, England’s premier cheese exporter.

G-BRI with artisan bread $100 G-N-BRI with crackers $100

Three French cheeses, shipped direct to us from the farm and aging cave.

We’ll assemble an homage to affinage with greats like Comté from Fort St. Antoine, Camembert and more.

G-FRE with artisan bread $80 G-N-FRE with crackers $80

BREAD VERSION 2 BUSINESS DAY CRACKER SHIPS FLAT RATE

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We’ll pick three of our best-tasting domestic cheeses, like Pleasant Ridge Reserve from Wisconsin, Landaff from New Hampshire and others that are remaking the image of American cheese.

G-AME with artisan bread $80 G-N-AME with crackers $80 BREAD VERSION 2 BUSINESS DAY CRACKER SHIPS FLAT RATE

EACH CHEESE PASSPORT CONTAINS Three cheeses, wrapped in French foil cheese paper

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+

The cheese weighs in at about a pound and a half, which serves 7-10 as appetizers in one sitting; lasts at least two weeks in the refrigerator

+

Zingerman's Bread or Artisan Crackers

+

Cheese care and serving help

+ Colorful packaging

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bet the spread Pimento Cheese & Liptauer Cheese Spreads

They go remarkably well with salami, crusty Farm Bread and a tremendous amount of cold beer.

Pimento cheese is a salty, tangy spread of Nor'easter Cabot cheddar, Hellmann’s mayo, pimento peppers and spices.

C-HPC 12 oz crock $22 SHIPS 2 BUSINESS DAY

Liptauer is made from fresh Farm Cheese, garlic, Hungarian paprika, capers, toasted caraway and just a touch of anchovy.

C-LIP 8 oz jar $15 SHIPS 2 BUSINESS DAY

never waxed

Cabot Vermont Cheddar Jasper Hill Farms buys and ages wheels of clothbound cheddar—the traditional way to wrap cheddar, not waxing it which prevents it from breathing—from Cabot Creamery in their cheese caves. The wheels they select just for us have a beefy, brothy flavor. The texture is flakier and less rubbery than waxed cheddar. Aged at least 13 months—about 25% longer than what you’ll find elsewhere—it’s a compelling cheese with a complex, lingering finish that you can’t shake. The Art of Eating called it “The world’s best cheddar.” Buy a piece of Montgomery’s, on the page before last, to compare.

C-CCC ½ lb hand cut wedge $19

by the pound $36

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"Its taste, and the moment you first fell in love with it, will permeate in your memory for years."

The Paris Review

Bayley Hazen Blue Bayley's cheesemaker calls it “a cross between butter and chocolate,” and he’s not stretching it. Irresistible to blue cheese lovers.

C-BYZ ½ lb hand cut wedge $20

by the pound $39

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amerIcA's Best?

Pleasant Ridge Reserve

This may be the best American cheese being made today. Like a European mountain cheese, it's fruity in an appley sort of way—rich, deep and sweet. Production is very small—about 6,000 wheels a 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 tend to produce great tasting milk. Since we've been working so closely with the maker 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.

C-PRR ½ lb hand cut wedge $20

by the pound $39

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cult-like, In a goOd way Maussane

This is a unique oil that’s got one of the most dedicated followings I’ve ever witnessed. We tracked it down years ago at the adamant insistence of Nancy Harmon Jenkins, one of the world’s most knowledgeable food folks, and it’s had a growing cadre of fans ever since. A rich, golden nectar with a distinctive herbal character no other oil can match, it sings with an unequaled pitch in its range of high and low flavor notes. One of its fans told me, “If you love olives, you’ll want to marry this oil.” "Lush" — New York Times O-MAU 500 ml $40 SHIPS FOR FLAT RATE

a love AFfair

Alziari from Nice

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.

O-ALZ 1 liter tin $55 SHIPS FOR FLAT RATE

"A Classic" Travel & Leisure

thE ligHtest Touch Roi from Liguria

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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

let ‘em try different Oils

Tour de Oil Gift Box

This gift lets the recipient experiment at will. Our printed gift box comes with a half liter of feathery light Roi from the Italian Riviera; a half liter of assertive but smooth Peranzana, made just for Zingerman's by Marina Colonna in the Molise and a 1 oz sampler of four citrus-pressed olive oils. Also includes a loaf of Paesano Bread for ripping and dipping. Makes a great gift for a cook of any skill.

G-TDO tour de oil $80 SHIPS 2 BUSINESS DAY

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house oIL nO. 1 Peranzana from Molise

Zingerman’s extra virgin olive oil is created by Marina Colonna on her ancient estate in the Molise, a little over 100 miles due east of Rome. Made from hand picked Peranzana olives pressed the same day they’re taken from the tree, this oil is hugely flavorful. The latest vintage has pleasing aromas of green apple, freshly cut grass and leaf and a whisper of almond. It finishes with that great green olive bitterness and a bit of a peppery kick.

O-ZIN 500 ml $29 SHIPS FOR FLAT RATE

hOUse OiL no. 2

Frantoio from Chile

A big, bold extra virgin olive oil. It has a wonderful aroma that reminds me of almonds and has a really beautiful bitterness in the finish that may catch you with a punch of late breaking pepperiness. To me it has the same sort of appeal of the bitter end of dark chocolate. It’s lively, engaging, intriguing. Not strong but vital, alive. My mouth tingles long after I’ve finished eating it. Organic.

O-OZB 500 ml $29 SHIPS FOR FLAT RATE

the lemon oil of angels

Agrumato Lemon Oil

I keep imagining that if I went to heaven, I’d discover this to be the oil the angels put on their salads. Smooth and olive-y with a lemoniness that tickles your nose like the bubbles of a fine champagne. This is not lemon flavored oil but the traditional pressing of olives and lemons together—oil of the fruit married to oil of the olive in an ethereal combination. You can do most anything with Agrumato lemon you’d do with other oils and then some. It’s fantastic brushed on top of almost any just-broiled fish.

O-AGR 200 ml bottle $35 SHIPS FOR FLAT RATE

Two More Top Oils From Puglia La Spineta

O-SPI 500 ml $25 SHIPS FOR FLAT RATE

From Tuscany Savignola Paolina O-SAV 500 ml $35

SHIPS FOR FLAT RATE

salAd SpiNner

Citrus Olive Oil Sampler

Orange, lemon, bergamot and plain extra virgin olive oil in a little sampler from Marina Colonna.

Whole olives are pressed with citrus rinds, not infused with essences like most citrus oils. Each piece of fruit is peeled by hand before pressing, a step almost no one takes. These are some of the best citrus oils I've ever tasted. They're great drizzled on anything off the grill, added to a vinaigrette or lavished on roasted vegetables.

Asparagus with a bead line of orange oil is a personal favorite.

O-CIT 4 oil sampler, 1 oz total $16 SHIPS FOR FLAT RATE

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Nueske's The house bacon at Zingerman’s Deli and our top seller by a long shot. R.W. Apple called it "the beluga of bacon, the Rolls-Royce of rashers." Custom sliced on the thick side exclusively for Zingerman's.

M-BAC 1 lb sliced $16

2 or more $15 each

SHIPS FOR FLAT RATE

Benton's Allan Benton and his crew cure and smoke some seriously good bacon. Rubbed with salt and brown sugar it's set to dry cure for a solid month. During that time it loses a good bit of weight, but its flavors intensify.

And when I say intensify I mean watch out, this is seriously intense bacon. It makes an excellent base flavor in your cooking. In fact, in the South, bacon like this was much more frequently used as an ingredient in a dish than as a side for breakfast. Try sautéing some when you start a sauce, a stew, or pot of greens.

M-BBT 1 lb sliced $16 SHIPS FOR FLAT RATE More great bacons online at zingermans.com

funky cOUsin Wild Boar Salami

MOuntain meaT Speck from La Quercia

If there was an award for funny food names this would definitely be a finalist. Speck originates in the Alto Adige, the alpine region of the South Tirol in northern Italy (though this one is made in Iowa). This is mountain people’s meat, meant to fortify. It’s a lean piece of pork, cut from the rear leg, rubbed with sea salt and smoked over apple wood. Where prosciutto is delicate and subtle this is chewy and robust, earthy and rich, sweet and smoky. It may not be as well known as some cured meats you know but don’t let that stop you. Like all their meats, La Quercia’s speck is made from hogs raised naturally, without hormones or sub-therapeutic antibiotics.

M-SPK 3 oz sliced $14

This is the lean, funky cousin to more traditional salami. Where most salamis are made from cuts of standard-breed white pigs, this one mixes in a healthy dose of wild Texas boar. The meat, influenced by the boar's outdoor diet of roots, grasses and wild berries, is both leaner and more intense.

Some standard-breed pork belly is added for fat and texture. The salami is spiced with salt, cloves and juniper berries. This is one cured meat that doesn't lie down on the appetizer plate. It stands up and begs to be noticed. Pair it with cheeses that can match its intensity, like L'Etivaz or Bayley Hazen. It's also great with salted almonds or pistachios.

M-WLD 7 oz $26 SHIPS FLAT RATE

SHIPS FOR FLAT RATE

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the next best thing Crespone Salami

Living in America we are forbidden from importing Cuban cigars, Iranian saffron—and Italian salami. I know, the salami ban makes little sense to me, either. But the FDA makes the rules. We're left with the next best thing which, to be honest, has gotten quite good: the cured meets from the recipes of Francois Vecchio. Made in the style of Verona a coarse cut creation, with thick, natural pork casings. The casings let the meat age more slowly. Time costs money, of course, but it’s worth it, offering up a salami that's sweeter, more soft and succulent and more perfumed than any around. We ship them whole. You trim the casing (it’s OK to eat, but I prefer to peel it off) and slice what you'd like.

M-CRE crespone, about 2/3 lb $26 SHIPS FOR FLAT RATE

snacker's salami

Borsellino Salami (illustrated) 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.

The plain is mild but substantial, without the heavy salting that you often find in other salamis. The piccante sausage reminds me a bit of Spanish chorizo—smoky and slightly spicy, but not at all hot. Serve either a cheese plate or toss chunks into pasta or salads. Throw one into your backpack the next time you head out for a hike. It 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 regular $12 M-SDS 6 oz piccante $12 SHIPS FOR FLAT RATE

return of the king

Red Wattle Porterhouse Pork Chop Red Wattle is an old breed of pig that was raised for flavor, not fashion. There's been almost no supply for us home cooks. Until now. Each measures an inch and a quarter thick and tips the scales at fourteen ounces. The flavor is rich, herbaceous, even a little sweet. It packs more flavor than I’ve ever had in a pork chop. The crowning glory of Red Wattle pork, however, is its fat. It marbles the meat and wraps the chop in a soft, opaque band. When cooked it melts within the meat and softens its edge to a luscious, lip-smacking bite. This is melt-in-your mouth fat, the kind of succulent experience you expect in a great steaks. The pork comes from hogs that are raised impeccably; the pigs are not confined, have access to the outdoors, and never receive antibiotics or hormones.

Chops ship frozen, though they may thaw and be cold, not hard, when they arrive. They come two to a pack.

M-WAT-4 four 14 oz red wattle pork chops $80 M-WAT-8 eight 14 oz red wattle pork chops $140 FREE SHIPPING

"…most assuredly not the other white meat."

Ed Levine, Serious Eats

meat chOColATe

Ibérico Bellota Cured Pork Loin

Shocking. There’s no other way to describe the experience of first tasting cured bellota pork—in this case, the loin made from heirloom Ibérico pigs who’ve feasted on bellotas (acorns) the last months of their lives. Eating a thin slice is like placing a piece of chocolate on your tongue. Unbelievable stuff.

M-LOM about 1.1 lbs $150 SHIPS FOR FLAT RATE

Call 888 636 8162 9am-10pm ET Every Day www.zingermans.com

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roadhouse bread

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 $8.50 B-2K-ROA 2 kilo round $25 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 1.5 pound loaf is pictured, but the 3 pound round is my favorite. Cut into quarters and freeze what you don’t eat.

B-FRM-RND 3 lb handmade round $14 B-FRM-LOF 1½ lb handmade loaf $8.50 SHIPS 2 BUSINESS DAY

french mouNtain 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 $11 B-MON-B 2 kilo handmade “Z” loaf $26 SHIPS 2 BUSINESS DAY

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. Recommended for ripping and dipping in olive oil.

B-PAE 1½ lb handmade loaf $8.50 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.

chocOlate cherRy

A chocolate lover's fantasy come true—the best Belgian and French chocolate and dozens of dried Michigan cherries. A few minutes in the oven, the chocolate chunks begin melting, the aroma of cocoa fills the air. Spread it with just a hint 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 $17.50 SHIPS 2 BUSINESS DAY

chocolate sourdOUgh

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 entire kitchen is likely to be filled with sensuous smells—warm chocolate, good bread. This is one loaf that's very hard to keep around the house.

B-XSB 1 lb handmade loaf $10 SHIPS 2 BUSINESS DAY

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 Korintje Indonesian cinnamon.

Sweetened and moistened with a hint of clover honey.

Makes sensational Sunday morning toast.

B-CIN 1½ lb handmade loaf $9.50 SHIPS 2 BUSINESS DAY

a different limited edition bread each month at www.zingermans.com

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

8-grain 3 sEed

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 $9.50 SHIPS 2 BUSINESS DAY

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pepPered bAcon farm

parmesan pepper heretic's loaf

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 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 $13 SHIPS 2 BUSINESS DAY

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

new mexico green chile & cheddar

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 SHIPS 2 BUSINESS DAY

SHIPS 2 BUSINESS DAY

jewish breadS, RYe & Beyond

Traditional Jewish rye bread is still an endangered American species. Eighteen 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 B-RYE 1½ lb loaf $8.50 B-2K-RYE 2 kilo round $25 SHIPS 2 BUSINESS DAY

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Pumpernickel B-PUM 1½ lb loaf $8.50 SHIPS 2 BUSINESS DAY

Caraway Rye B-CAR 1½ lb loaf $8.50 B-2K-CAR 2 kilo round $25

Onion Rye B-ONI 1½ lb loaf $8.50 SHIPS 2 BUSINESS DAY

SHIPS 2 BUSINESS DAY

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 gift boxes of bread online.

bREAkfast breads

bakers' crown

Toast ain’t just toast when it’s made from Zingerman’s Bakehouse bread. To that end, here’s two of our most popular breakfast breads (good any time of day, of course, even if they’re not toasted). 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 $45

This box is for all those classic bread lovers out there, the ones who turn up their noses at Cinnamon Raisin and think Chocolate Cherry is for the birds. The ones who fight for crust. For them, 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 $40

Bread-fest Gift Box

Rustic Peasant Loaves

SHIPS 2 BUSINESS DAY

SHIPS 2 BUSINESS DAY

Zingerman’s claSsics

SIgnature speciaLties

Deli Deluxe Bread Box

Sweet & Spicy Bread Box

Our classic deli loaves. These are the breads we built our reputation on. Indulge 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

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

SHIPS 2 BUSINESS DAY

German inspired Dinkelbrot

One hundred percent spelt grain loaf made with loads of sunflower seeds. Dense, moist, delicious, different from most of the breads we bake whose origins tend to be French and Italian. It’s great for sandwiches. I’ve been devouring loaves with only some good butter and sometimes a toaster.

B-DNK 1½ lb loaf $12 SHIPS 2 BUSINESS DAY

breaD Board

Michigan Mitten Maple Cutting Board The company is 129 years old, from Michigan. The wood is from Michigan. The board is even shaped like Michigan (well, the lower peninsula–sorry U.P.!).

Made with durable slat construction from Michigan maple.

A great gift.

P-MIT 17 x 13 inches $85 FREE SHIPPING

We offer an heirloom-quality handcrafted bread knife online.

Call 888 636 8162 9am-10pm ET Every Day www.zingermans.com

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Zingerman's Unbeatable Guarantee 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. Customer service is our passion, our charge and our mission. We consider it an honor when you let us help fix a problem.

you don't have to worry: nine reasons why 1) Zero Hassle

6) We Do Whatever it Takes

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Whatever the problem we’ll fix it immediately, no questions asked.

We don’t have a policy of "if this happened, then we’ll do that." We do what you want. If you’d like us to refund the order, consider it done, no problem. Want us to replace it?

Absolutely! Want something else instead? Sounds great–let’s find something tasty. Just want to talk and give us some suggestions for improvement? Thank you, we’ll listen.

We know you often rely on the food to make a birthday special or a dinner come off without a hitch.

We guarantee your order will arrive on or before the day you select. If shipping is a problem we promise we’ll cover you.

2) Anyone Can Help You You never need to ask for a manager.

Every one of our crew is authorized to do whatever it takes to make it right.

3) No Returns Necessary We never ask you to mail it back.

4) No Statute of Limitations We don’t care when the problem occurred. We’ll make it right no matter when we let you down.

5) Only Your Taste Matters If you don’t like how it tastes that’s good enough for us. We’ll refund your hard earned cash or send you something you’d rather eat.

7) Everyone is Covered You’re the recipient, not the buyer?

Doesn’t matter! We want everyone to be delighted by our food and service.

If anything is wrong, please contact us so we can make things right.

call toll-free 888 636 8162 text us 734 255 5824 local/international 734 477 6986 fax 734 477 6988 online www.zingermans.com

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 even sign up! Frequent Foodie qualifying period is October 1, 2013 to September 30, 2014.

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

Latitude of Award Gift card reward Paw Paw $25 Bad Axe $50 Menominee $100 Escanaba $150 Slapneck $200 Ishpeming $250 Pine Stump Junction $500

International Shipping 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.

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9) Beyond Just Food Our guarantee doesn’t just cover food. We ensure your satisfaction with every part of your experience with Zingerman’s. From picking up the phone to the first mouse click on your computer until you finish the last bite of bread. If you aren’t completely satisfied with any part of the journey please contact us. We want to hear about the problem. We’d love the opportunity to make you happy.

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you'd be surprised

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. One thing to know is there are actually dozens of different fish sold as sardines in the U.S. Most are either brislings from Norway or herring from the North Atlantic. While they aren't bad, they don't come close to the flavor of true pilchards like these. And unlike Norwegian sardines, these are never smoked, so the full flavor of the fish comes through. Four or five tender, perfect sardines, nested in a tin of olive oil. We offer standard (illustrated—our regular great sardine in a new box) 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 these will come off as softer, rounder.

P-SAR 125 g classic (illus) $7

2 or more $5.50 each P-SEV 110 g extra virgin $10

2 or more $8 each

EACH SHIPS FOR FLAT RATE

the seafOod sauSage of pOrtugAl

Portuguese Tinned Squid

Three squids, cooked just till tender, the bodies stuffed with tentacles so they almost look like seafood sausages. Which is pretty much what they are.

A little smoky, a little sweet, you can open the tin, pop ‘em in your mouth as is, chop them into pieces for an appetizer, or add them to a little warm chickpea salad with cilantro. The packaging is outstanding, a great gift for a seafood fanatic or someone who gets giddy every time you say “tapas”.

P-SCA 110 g tin $12 SHIPS FOR FLAT RATE

sargASso’s Surprise Smoked Eel

I understand that the name may put you off.

Eels just don’t sound appetizing. But they are and they’re more luxurious than you could 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-of-fashion 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

tinned fish gold Berberechos

Galician cockles—berberechos, in Spanish—are tiny, coveted clams, hand shucked and tinned in simple brine.

The amount of handwork to get this done is extraordinary, and the care is evident as soon as you open the tin.

The placement of each clam, the wonderful sweet sea aroma and the flavor and texture—ocean sweet, meaty, tender and succulent—are clearly a labor of love.

This is the kind of tinned seafood that you find almost nowhere besides Spain where it's considered a delicacy.

It may take some time to wrap your head around that idea, or wrap your wallet around the price, but if you know someone who loves special fishes, this is definitely worth splurging on. Just open the tin and serve, like it's done at the best Barcelona tapas bars. No shells.

P-CLM 4 oz tin $35 SHIPS FOR FLAT RATE

SHIPS FOR FLAT RATE

Tinned Atlantic Mackerel Firm, perfect fillets of mackerel whose flavor is located somewhere between the sweetness of tuna and the richness of sardines. It’s rare to find tinned mackerel of this quality.

P-MAC 125 g tin in olive oil $7 P-MPI 90 g tin with piri piri red pepper spice $7

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EACH 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.

the crown jewel Ortiz Bonito Tuna 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. Kosher.

Bonito Loin

Yellowfin Loin

P-ORT 112 g $8

4 or more $6.50 each P-ORT-30 30 tin case $180

P-YLL 6 oz $18

2 or more $16 each

SHIPS FLAT RATE

SHIPS FLAT RATE

Bonita Ventresca (Belly)

Yellowfin Ventresca (Belly)

P-TUN 110 g $22

2 or more $19 each

P-YVT

110 g $22 2 or more $19 each

SHIPS FLAT RATE

SHIPS FLAT RATE

roman umami Garum Colatura

The liquid that drips off the chestnut barrels of traditionally cured anchovies. Drop by drop this elixir is captured, bottled and saved.

Made much the same way it was 2,000 years ago, it’s still used as a quick way to give great anchovy flavor to a dish without having to fillet, soak and chop the fish. Just add it to your dish before or after cooking.

P-COL 100 ml, about 12 servings $16 SHIPS FOR FLAT RATE

simple service Rizzoli Olive Oil Packed Anchovies Rizzoli is a fifth-generation firm in Parma, Italy that buys anchovies in the spring, when they're fattest. They're caught in traditional net circles which keeps them from being bruised. The attention Rizzoli gives to the entire process is clear when you see their tin. It's a gorgeous gold box that looks like a jewel case more than a fish tin. These are not the putrid little fish you find scattered on pizza. Rizzoli's anchovies are consistently plump, meaty, never mealy, with the clear, crisp, deep flavor of the sea. Toast some Farm Bread, rub a raw clove of garlic across the surface, then lay a couple of these on top. One tin contains about ten cleaned fillets, ready for eating. Save the oil and use it in salad dressing.

P-OPA 80 g tin, about 10 fillets $14

2 or more $12 ea

Anchovy Stuffed Peppers Almost as hard to find, similarly shaped and nearly as expensive as truffles. Anchovies and capers stuffed into slightly spicy cherry peppers. The layers of flavors unfold on your tongue. Sweetness at first, then mild heat, all enhanced by the suave saltiness of anchovies.

P-AUP 180 g, 8 peppers $32 SHIPS FOR FLAT RATE

SHIPS FOR FLAT RATE

Bachelor's Anchovy All the great flavor without the commitment, a bachelor's anchovy dream. Two boxes of five anchovies each, fished from the Galician Sea. Perfect on top of a midnight egg-salad sandwich.

P-ACH 50 g $11 SHIPS FOR FLAT RATE

Call 888 636 8162 9am-10pm ET Every Day www.zingermans.com

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Right under our nOses

snob deflector

The peanut butter that's become a legend. We found this one nearly next door, in Grand Rapids, Michigan. 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. The result is not an air whipped, sugar filled concoction but a natural, intense, velvety, mouthwatering sensation. Get a couple jars, quick. Or maybe a case.

P-BUT 17 oz jar smooth $9.50

2 or more $8 each

Big, fat, perfectly roasted Virginia runner peanuts. I’ll go out on a limb and say they’re my favorite nut ever.

(When you’re in town, stop by our Roadhouse and try our donut sundae dessert, where the salted nuts are featured to great effect.) The butter toasted are like peanut crack—watch out or you may form a life-altering addiction. Roasted just for us by the folks at Virginia Diner in Wakefield, Virginia.

P-VDP salted 10 oz $7.50

2 or more $6 each P-UOM salted U of M branded 10 oz $8

2 or more $7 each P-NUT butter toasted 10 oz $7.50 2 or more $6 each

Zingerman’s Virginia Peanuts

Koeze Cream-Nut Peanut Butter

SHIPS FOR FLAT RATE

P-CRU

16½ oz jar crunchy $9.50 2 or more $8 each

SHIPS FOR FLAT RATE

stones, not stEel

Macroom Irish Oatmeal

spain's NationAl nut

Marcona Almonds

About ten times more flavorful than the California almonds we’re used to. These are the nuts you'll find in tapas bars across Spain, served at the start of meals, the end of meals or during a bout of afternoon sherry sipping.

P-MLM 4 oz bag $8

2 or more $7 each

case of 8 $45

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SHIPS FOR FLAT RATE

Eating this for the first time is like taking your first promenade in Paris, France, when all you’ve known is Paris, Texas: you realize just how good oatmeal can be. The Walton family has been milling oats in Ireland since the 1700s, and they still use old stone wheels, which I think leave the oats better tasting than steel-cut. The result is a coarse meal that has its natural oils still intact, making the meal darker than other oatmeal. Facts aside, the most important thing is the way it tastes, extremely good.

P-OAT 2 lb $13 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.

beautiful BalAnce

Why we carry only one brand of balsamic The Balsamic Vinegars of La Vecchia Dispensa

While we carry different vinegars and olive oils from different farms and acetaias we only carry one family's everyday balsamic: La Vecchia Dispensa. Working just off the historic square in the center of the old town of Castelvetro, southwest of Modena, Italy, Roberta Pelloni and her husband Marino Tintori make a range of outstanding balsamics. And while I've probably tasted another fifty balsamics since we started carrying theirs a decade and a half ago none have come close in terms of balance and flavor. Although Americans tend to gravitate toward sweet caramel-flavored balsamics, Marino is quick to emphasize “the key to great Balsamico is balance.” Exaggerating sweetness is an easy way to enhance appeal and reduce the need for proper blending and aging. You might not notice it at first, but after many uses overly sweet balsamics get kind of dull. Not so with Vecchia Dispensa. They have a legion of followers who return to them again and again.

A staff and customer favorite, their 10 year aged balsamic is the most intensely flavored balsamic of its age I’ve ever tried. Its complexity, with rich flavors of oak, blackberry and dark fruit, is partly due to aging in very small batches. That allows more evaporation and contact with the barrel—both of which contribute to more intense flavors. Although aged for only 25 percent longer than the 8 year balsamic, the intensity of flavor is almost double. As you move up the age range—to 16 year and 30 year—the liquor thickens, the sweetness enhances, the carmelization takes you on a wild ride of flavor.

8 Year Aged EACH SHIPS FOR FLAT RATE

16 Year Aged

V-8YR 250 ml bottle $25

V-16Y 250 ml bottle $45

10 Year Aged

30 Year Aged

V-10Y 250 ml bottle $35

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

calAbrian atTack Wild Artichokes in Olive Oil

About the size of an acorn, they’re bottled with olive oil, wine vinegar, salt, black pepper and a little bit of red chili pepper. Throw a couple in a pasta dish. Add them to salads. Or follow your heart, open the jar and just eat 'em straight up.

P-ART 175 g jar, about 30 artichokes $25 SHIPS FOR FLAT RATE

Sun Spread Artichoke Cream

A sun-bright spread of artichokes, whipped with extra virgin olive oil till pudding light, tarted up with a dash of vinegar and herbs. On grilled Farm bread, as a vegetable dip, in a sauce, it'll seduce its way into many meals.

P-ARC 185 g jar $16

Arbequina Olives Tiny, nut-brown, handpicked olives from Catalonia.

P-ABQ 12 oz jar $10 SHIPS FOR FLAT RATE

SHIPS FOR FLAT RATE

Call 888 636 8162 9am-10pm ET Every Day www.zingermans.com

Sicilian Sun Dried Tomatoes Small and sweet, dried for days in the hot sun.

P-PAC 290 g jar $25 SHIPS FOR FLAT RATE

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give The GRandEst 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 Nor'easter Cabot Cheddar, La Quercia's Borsellino Salami, Zingerman’s Coffee, Zingerman’s Peanut Brittle, Garden of Eatin' Blue Corn Chips, Salsa, Dufflet Chocolate Crackle, Rustic Bakery Olive Oil and Sea Salt Flatbreads, Ginger Chimes Candies, Destrooper Belgian Butter Cookies, Mediterranean Olives, Spanish Marcona Almonds, Smooch Lion All Natural Gummies, Zingerman’s Spiced Pecans and a Zzang!® Handmade Candy Bar. G-ULT ultimate basket $200 SHIPS FOR FLAT RATE

italian tour

A Tuscan’s Treat

Includes Zingerman’s Paesano Bread, Zingerman’s Travel Oil, Vecchia Dispensa’s Aged Balsamic Vinegar, Taralli Olive Oil Crackers, Antonio Mattei’s Original Tuscan Biscotti, Italian Slow Dried Pasta, Italian Tomato Sauce from Il Mongetto, Leccino Black Olives, Chocolate Hazelnut Gianduja from Piedmont and a hand cut, hand wrapped wedge of Farmhouse Parmigiano-Reggiano cheese.

G-TUS italian gift basket $150 SHIPS 2 BUSINESS DAY

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, Dried Currant Scone and Lemon Scone, Funky Chunky Chocolate Cookie, Oatmeal Raisin Cookie, Triple Chocolate 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 $130 SHIPS 2 BUSINESS DAY

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, two Currant Scones, a Magic Brownie, a Dulce de Leche Buenos Aires Brownie and a Pecan Blondie, a Ginger Jump-Up Cookie, a Big Oatmeal Raisin Cookie, a Vanilla Cosmic Cake, Mandelbread Jewish Biscotti, Northwestern Wildflower Honey and six handmade, crispy Palmiers.

G-DRE pastry dreambox, serves 14-16 $150 SHIPS FOR FLAT RATE

"Delicious!" Neil, Indianapolis, IN

fOr a big bunch

for a few foOd Lovers

Big, beautiful cartooned gift box with Dulce de Leche Buenos Aires and Magic Brownies, a Pecan Blondie, Oatmeal Raisin and Ginger Molasses Jump-Up Cookies, a Ginger Scone, a Currant Scone, a six pack of all butter Palmiers, our nosher-sized Hot Cocoa Coffeecake and a Vanilla Cosmic Cake.

G-BNZ bakehouse bonanza, serves 10-12 $90

Our cartooned gift box includes a mini Sourcream Coffeecake, Walnut-Studded Magic Brownie, Ginger Molasses Jump-Up Cookie, Currant Scone, Vanilla Cosmic Cake, plus a pouch of six handmade, crispy, all butter Palmiers.

G-ZBS pastry sampler, serves 6-8 $45

SHIPS FOR FLAT RATE

SHIPS FOR FLAT RATE

Pastry Sampler

Baked Goods Bonanza

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 Zingerman’s Farm Bread, Zingerman’s Nor'easter Cabot Cheddar, John Macy’s Cheesesticks, Garden of Eatin’ Tortilla Chips, Premium Salsa, Fruit Preserves and a Ca$hew Cow™ Candy Bar. G-SNA-S small $85

LARGE All the foods from the small and medium plus Zingerman's Peanut Brittle, Zingerman’s Virginia Peanuts and a Ginger Jump-Up Molasses Cookie.

G-SNA-L large $150 SHIPS 2 BUSINESS DAY

SHIPS 2 BUSINESS DAY

DELUXE (illustrated)

MEDIUM

Everything in the other three sizes plus a box of Dufflet Chocolate Crackle, Mediterranean Olives and Zingerman's Spiced Pecans.

G-SNA-D deluxe $175

All the food from the small plus La Quercia's Borsellino Salami, Miller’s Damsels Crackers and a Magic Brownie.

G-SNA-M medium $125

SHIPS 2 BUSINESS DAY

SHIPS 2 BUSINESS DAY

Call 888 636 8162 9am-10pm ET Every Day www.zingermans.com

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expecting Mom-To-Be Gift Box

Built for cravings of different latitudes. Our cartoon gift box includes Dulce de Leche Caramel Cream, Rick's Picks People's Pickles, John Macy's Cheese Sticks, Zingerman's Spiced Pecans, Spanish Olive Oil Tortas, Vosges Black Sea Salt Caramel bar, Ginger Chimes candies, Black Magic Brownie, Currant scone and a Mini Sourcream Coffeecake.

G-M2B mom-to-be $100 SHIPS FOR FLAT RATE

brand new baby or two

Zingerman’s Midnight Feeding Box

Gift Card Any amount for any situation, mailed or electronic.

G-GIF mailed for free E-GIF emailed instantly

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, Zingerman’s Nor'easter Cabot Cheddar, La Quercia's Borsellino Salami, a Chocolate and Nougat Cigar, Dulce de Leche Caramel Cream, 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

in sympathy 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, our Nor'easter Cabot Cheddar, La Quercia's Borsellino Salami, John Macy’s Cheesesticks, Zingerman’s Virginia Peanuts, Spanish Chocolate Figs 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

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"I use Zingerman’s any time I want to impress my clients, friends or even myself." Linda, Fairfax, Virginia

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.

happy birthday

thank you

Birthday Cake

Rustic Retreat 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, our Paesano Bread, hand cut Parmigiano-Reggiano Cheese, Rum Truffles and Chocolate Hazelnut Gianduja from the Piedmont.

G-DIN rustic retreat gift box $75

FREE SHIPPING

SHIPS 2 BUSINESS DAY

Save a student The Munchies Collection

Ann Arbor Tortilla Chips, Salsa, Smooch Lion all natural Gummis, Zingerman's Virginia Peanuts, John Macy's Cheesesticks, Zzang!® Handmade Candy Bar and a Zingerman’s Magic Brownie. Gift boxed.

G-MUN munchies $50 SHIPS FOR FLAT RATE

foOd nurse Get Well Gift Box

Gift boxed nosher-sized Sourcream Coffeecake, John Macy’s Cheesesticks, Earl Grey Tea, Zingerman's Peanut Brittle, Ginger Chimes candies, two thick, walnut-studded Magic Brownies and a loaf of Chocolate Sourdough.

G-GWG get well gift box $90 G-GWG-NL without sticker $90 SHIPS 2 BUSINESS DAY

Call 888 636 8162 9am-10pm ET Every Day www.zingermans.com

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"Now that's a sandwich!"

Michael Ivins, The Flaming Lips

legendary Reuben Sandwich Kits 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.

FOUR STYLES Corned Beef Reuben G-SHE serves 8 $200 G-SHE-2 serves 3-4 $135 Pastrami Brooklyn Reuben G-BIN serves 8 $200 G-BIN-2 serves 3-4 $135 Turkey Georgia Reuben* G-GEO serves 8 $200 G-GEO-2 serves 3-4 $135 * Cooked in peanut oil

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

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

FREE SHIPPING

Corned Beef, a la carte Our award-winning corned beef, by the pound.

M-LCB 1 lb, sliced $25 M-LCB-W whole raw, 6-8 lbs

serves 10 $80 SHIPS ONE BUSINESS DAY OVERNIGHT

meatsplosion

Zingerman’s Big Box of Deli Meat When I’m away from Ann Arbor for more than a few days I start to miss Zingerman’s food. Coffee and bread first, then more subtle longings surface. Like cured and cooked meats. This is a collection of my favorites from our deli case. Just set out some cheese, vegetables, bread and some sliced meats for a satisfying feast. Our Zingerman's shopping bag includes a pound each of Pastrami, our Classic Black Angus Lean Corned Beef, Broadbent Breakfast Sausage, Usinger’s Smoked Liverwurst, Nueske's Applewood Smoked Bacon, plus La Quercia's Iowa White Cured Pork Spread and Borsellino Salami. Over six pounds of cured cow and hog, rounded out with a loaf of Bacon Peppered Farm Bread. Requires a strong will not to overdo it. In case of excess, we’ll throw in some Alka Seltzer®. Everything freezes splendidly.

G-BBM big box of meat $200 FREE SHIPPING

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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.

smoke and SALT

Cured Meat of the Month Club

New! From our cured meat cache, a tongue tingling assortment of salamis, bacon, hams, sausages and deli meats. We’ll pace them out, just one box a month, to keep the gout at bay.

– CURED MEAT CLUB – Three Months

Six Months

G-MEAT-3 $175

G-MEAT-6 $325

Month 1 Salami Seduction Crespone and Borsellino

Month 4 Cheeky Guanciale and Jowl Bacon

Month 2 Bacon Two Ways Applewood Smoked and Arkansas Peppered

Month 5 Three Little Pigs Prosciutto Americano, Smoked Berkshire Ham and Speck

Month 3 Instant Deli Corned Beef and Pastrami

Month 6 Southern Breakfast Benton’s Bacon and Broadbent Sausage

FREE SHIPPING

hOw to lOvE pork Even more Praise The Lard Gift Box

As if it was possible to love pork any more than you do. 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, Nueske’s Applewood Smoked Bacon, La Quercia's Prosciutto, Borsellino Salami and Zingerman’s Peppered Bacon Farm Bread. To round things out, Mo’s Bacon Chocolate Bar. All in a Zingerman’s bag.

G-PTL praise the lard gift box $90 SHIPS 2 BUSINESS DAY

instant hors d’oeuvres Charcuterie and Cheese Gift Box

With a larder like this, the recipient can lay out a devastatingly handsome spread of food so quickly it’ll seem like Harry Potter cast a spell. We pack a culinary collection in its own wooden “cupboard” that a lazy gourmand can stash until hunger—or desirable company—strikes. Includes Borsellino Salami, French Cornichon Pickles, Dutch Gouda and Zingerman’s Nor'easter Cabot Cheddar, Mediterranean Olives, a loaf of Zingerman’s Artisan SHIPS FOR FLAT RATE Bread, Sam Edwards Smoked Berkshire Ham, Zingerman’s Virginia Where you see this, items ship for $9.99 flat rate per address.

Peanuts and Rustic Bakery Olive Oil and Sea Salt Flatbreads.

Combine with other flat rate items and the price is the same.

Serves ten for snacks, lasts for weeks when refrigerated.

G-CAC charcuterie & cheese gift box $150 SHIPS 2 BUSINESS DAY

Call 888 636 8162 9am-10pm ET Every Day www.zingermans.com

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Z i n g e r m a n ' s B u y e r s ( a n d E at e r s ) G u i d e

italy's intense ice cream Zingerman’s Creamery Gelato 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 maker, Josh, mixes fresh milk from Calder Dairy—one of the last farmstead dairies in Michigan—with organic Demerara sugar and an array of other good ingredients to churn out this Italian-style ice cream with direct, intense flavors. Made in small batches, shipped direct from the Creamery. Flavors include: Vanilla, Dark Chocolate, Mint Chocolate Chip, Dulce de Leche, Peanut Butter, Raspberry Sorbet.

G-GEL six 12 ounce containers $110 G-GEL-KIT six gelati, plus cups, spoons, napkins $115 FREE ONE BUSINESS DAY OVERNIGHT SHIPPING

BEyond the malL

Cinnful 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

phenomenal breakfast Big Brunch Gift Box

Taste the Yin or the Yang Sweet & Savory Gift Box

A dialectic on love, in edible form. There's time for hours of debate and compromise as the gift recipient works through this gift box, including: La Quercia's Borsellino Salami, Mo's Bacon Chocolate Bar, Chocolate Covered Spanish Figs, Dutch Gouda, Dulce de Leche Alfajor Cookie, Sea Salt-topped Blondie, Spanish Olive Oil Elephant Ear Tortas, Butter Toasted Virginia Peanuts, Raspberry Cosmic Cake.

G-SAS sweet & savory gift box $90 SHIPS FOR FLAT RATE

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An astounding, gigantic assortment of great breakfast foods. Our big, round wooden Zingerman's cheese crate includes a mini Zingerman's Sourcream Coffeecake and a mini Hot Cocoa Coffeecake, an assortment of three of our Handmade Currant Scones, a tin of ten Zingerman's Cinnamon Rolls, Farrell Fruit Strawberry Preserves, varietal honey, a pound of Nueske's Applewood Smoked Bacon, a pound of Broadbent Kentucky Sausage, a loaf each of Zingerman's Cinnamon Raisin and 8-Grain 3-Seed Breads, Stone-Ground Irish Oatmeal, Vosges Bacon Chocolate Chip Pancake Mix, real Vermont Maple Syrup, freshly roasted whole bean Zingerman’s Coffee, whole leaf Earl Grey Tea and Spanish Hot Cocoa. Serves a dozen all morning long, with ease.

G-BBB big brunch gift box $300 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.

i ate USA American Artisan

our greatest hits

Zingerman's Artisan Gift Box

A mini Sourcream Coffeecake and hearth baked bread from Zingerman’s Bakehouse, a bag of freshly roasted whole bean coffee from Zingerman’s Coffee Company, a hand cut wedge of Great Lakes Cheshire Cheese, a box of Peanut Brittle, Spiced Pecans, a Walnutstudded Magic Brownie, a Vanilla Cosmic Cake and a Zzang!® Handmade Candy Bar. G-ART artisan market gift box $100

Robert Lambert’s Rangpur Lime Syrup from California, Broadbent Sausage from Kentucky, Pleasant Ridge Reserve Cheese from Wisconsin, Virginia Diner Peanuts, La Quercia’s Organic Cured Ham from Iowa, Raye’s Mustard from Maine, Vosges Black Sea Salt Caramel Bar from Chicago.

G-AMT gift box $100 SHIPS FOR FLAT RATE

SHIPS 2 BUSINESS DAY

just adD wine

Tapas Gift Box

Perfect for parties great and small: a well-edited collection of open-andserve delectables. 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 Italian Taralli crackers. Serves 6-8 quite handily.

G-TAP tapas gift box $75 SHIPS 2 BUSINESS DAY

Our most popular gift box

The Weekender

This is a great all-purpose gift, 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 Caramel Dulce de Leche Buenos Aires Brownie), Borsellino Salami, Zingerman's Handmade Peanut Brittle, a half pound of Zingerman's Nor'easter Cabot Cheddar 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 Coffee, Smooch Lion Natural Gummies, Zingerman’s Banana Bread, Spanish Chocolate Covered Figs and our Chocolate Sourdough Bread.

G-LWE long weekender $175 SHIPS 2 BUSINESS DAY

Call 888 636 8162 9am-10pm ET Every Day www.zingermans.com

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–FRESSER– Large, serve 10-12 easily

–NOSHER– Our perennial best sellers, baked from scratch in traditional Bundt pans, now travel free to any destination in the lower 48. Choose from one of our classics or deluxers, pick your packaging, and we’ll get it to excited mouths post haste.

Small, serve 5-7 handily

Each lasts for two weeks on the counter.

Frozen they’ll hibernate for months.

Our four standbys, including the all-time best selling gift in our entire catalog, the sourcream coffeecake

–LARGE FRESSER–

–SMALL NOSHER–

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

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

FREE SHIPPING

FREE SHIPPING

SOURCREAM

The legend. Toasted walnuts, 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

GINGERBREAD

Crystallized ginger, dark molasses, coffee, fresh orange juice and loads of winter spices.

A-GGC-L large in box $55 G-GGC-L large in crate $65 A-GGC-S small in box $40 G-GGC-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

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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

WILD BLUEBERRY

Technically, it's a buckle, but let's not quibble over terms. It's delicious.

Cinnamon laced wild blueberries topped with a butter-crumble crust.

A-BUC-L large in box $55 G-BUC-L large in crate $65 A-BUC-S small in box $40 G-BUC-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.

– 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 the country’s last cheese crate maker. The Zingerman’s logo is silk screened on the lid.

Innovative coffeecakes, made with a slightly more adventurous set of ingredients.

OLIVE OIL

–SMALL NOSHER– Serves 5-7 Cartoon box $45 Wooden crate $50

FREE SHIPPING

Toasted almonds, lemon zest—nearly a whole lemon's worth per cake— and lots of extra-virgin olive oil. Olive oil retains more moisture than butter so it's soft and silky, like it just came out of the oven, even days after you receive it.

A-OOC-S small in box $45 G-OOC-S small, crate $50

APPLE BACON

Chunks of apples and pieces of Nueske’s amazing Applewood Smoked Bacon are mixed with top-notch ingredients like Indonesian cinnamon and real sour cream from Guernsey Farm in Northville, Michigan.

A-BCF-S small in box $45 G-BCF-S small, crate $50

Choose any three of our classic nosher cakes (not deluxers), we’ll nestle them in a large wooden cheese crate.

G-3CK 3 nosher cakes,

wood crate $100

FREE SHIPPING

Call 888 636 8162 9am-10pm ET Every Day www.zingermans.com

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Z i n g e r m a n ' s B u y e r s ( a n d E at e r s ) G u i d e

Tuscany food tour October 4-13, 2014

This is one culinary destination that needs no introduction. We'll arrive in central Italy when most of the tourists have left and the harvest is in full swing. Fall is the best time to eat in Italy, hands down. You'll do it in style, with Zingerman’s crew and American expat/Tuscan veteran Peggy Markel leading the way. Sign up soon—this tour always sells out early. www.zingermansfoodtours.com $6,400 per person $5,950 each for two sharing a room SHIP YOURSELF, WE TAKE CARE OF THE REST

spanish food tour

September 8-18, 2014 or September 20-30, 2014

The area southwest of Madrid is known as Spain’s pantry and there is a lot to eat.

Most importantly, we’ll do full honors to the king of cured pork, jamón Ibérico de bellota—ham from acorn-fed hogs—created only in this region from the famed black-footed pigs who feast on acorns (bellotas) that fall in the oak forests.

I could probably just stop there and we’ll fill the tour, but there will be wine, cheese, chocolate, olive oil and more. Space is extremely limited. $5,800 per person SHIP YOURSELF, WE TAKE CARE OF THE REST

If your pork inclinations and aspirations can't accommodate the purchase of a whole ham (facing page) we offer these sliced packages, hewn from whole hogs all raised naturally, without hormones or sub-theraputic antibiotics. Let your slice come to room temperature for maximum flavor.

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Spanish Iberico

Prosciutto Americano

Ibérico pigs are basically the heirloom breed of heirloom breeds, the flavor standard against which all other pork for cured meats is measured.

M-BLR 2 oz sliced $20

La Quercia’s house ham, sweet and just lightly salty, meltingly tender, made in the style of Italian prosciutto. Eat it with some fruit and several glasses of wine.

M-AME 3 oz sliced $16

SHIPS FOR FLAT RATE

SHIPS FOR FLAT RATE

Virginia Berkshire

Cocoa Lomo

Berkshire hogs are a heritage-breed pig renowned for their full flavor. Sam Edwards dry cures and hickory smokes their hams.

M-SBH 4 oz sliced $20

Not ham but the loin of La Quercia's naturally raised hogs, cured with salt, rubbed with smoked Spanish Pimentón de la Vera paprika and a bit of cocoa.

M-LMO-S 2 oz sliced $12

SHIPS FOR FLAT RATE

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.

Whole Cured Hams While most of us are used to eating cured ham like prosciutto that’s been sliced on a machine slicer and wrapped in wax from the delicatessen there’s nothing stopping you from hand slicing your own at home. In fact, a whole cured ham set up for slicing at the holidays is an amazing centerpiece. It’s a delicious topic of conversation your guests will return to again and again. We offer five spectacular cured hams from America and Spain. Eat them at room temperature, sliced thin, like prosciutto. A whole ham lasts months. Read more about each online. Each is whole, unsliced, with bone.

EACH SHIPS FOR FLAT RATE.

Broadbent Kentucky Ham A great introduction to smoked, cured American ham.

M-BKM about 12 lbs $130

Benton’s Tennessee Ham The smokiest ham we offer.

M-BWC about 15 lbs $180

Edward’s Virginia Berkshire Ham From famed heirloom Berkshire hogs, a luscious, outstanding smoked ham.

M-BHH about 17 lbs $325

La Quercia’s Organic Iowa Berkshire Ham Cured like Italian prosciutto— unsmoked—and made from renowned Berkshire hogs.

M-OBH about 21 lbs $400

Spanish Ibérico Bellota Shoulder Ham From the most famous ham hogs in the world, black Ib∑éricos, wined and dined on acorns to amplify their flavor.

An extraordinary experience.

M-IPB about 10 lbs $500

Ham Stand At home you don’t need to use a ham stand to slice cured ham but it does help. It steadies the ham while you go to town.

It also makes quite a statement on your kitchen counter. You'll look utterly calm and fashionable as you hand slice thin sheets of cured pig to serve your stunned guests.

P-HSS ham stand $60 SHIPS FOR FLAT RATE

How to Slice Cured Ham at Home Place the blade facing right and slice to the right and away from you. Cut in and down to start the slice, then pivot the knife so the pressure is on the heel, the blade edge slightly facing up as you make slight sawing motions lengthening the slice.

Watch out Europe Peanut Finished Virginia Cured Ham

Berkshire hogs are a heritage-breed pig renowned for their full flavor.

Third-generation ham curer extraordinaire Sam Edwards started using heritage-breed Berkshire hogs several years ago, then upped the flavor for this special edition country ham with peanuts. Sam took inspiration from the famed Ibérico Bellota ham of Spain (see above). The hogs behind that legendary meat spend their last few months foraging and feasting on acorns and it has a magically meltingly delicious effect on their fat. Instead of acorns, Sam’s hogs are finished on a diet that’s very heavy in Virginia Peanuts. Like the acorns in Spain, the peanut diet creates incredible marbling in the meat, and the fat takes on bellota ham’s magical mouthmelting properties. Smoked over hickory for a week and aged for more than 18 months, this bone-in, hoof on ham is exceptional with the complexity and flavor to rival Europe’s best. Very limited supply.

M-PSY about 17 lbs, whole, bone in, hoof on $375 SHIPS FOR FLAT RATE

Call 888 636 8162 9am-10pm ET Every Day www.zingermans.com

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Goat’s Milk Caramel

Pistachio Paste

Darkly sweet, great spooned right out of the jar, on top of gelato, as a layer in baked goods or spread over good bread. From Looking Glass Creamery in Asheville, North Carolina.

P-GTC 6 oz jar $15

Made in California from 100% pistachios and nothing else, wonderful on ice cream or even tossed with pasta and some good olive oil. Replace peanut butter for a whole new twist on PB & J. P-PPT 8 oz jar $29

SHIPS FOR FLAT RATE

SHIPS FOR FLAT RATE

Hazelnut & Chocolate

Dulce de Leche

Hot Fudge

With a texture somewhere between mousse and fudge it's like the adult's version of Nutella. A devastating spread for toast.

P-IHZ 350 g jar $23

Argentine milk caramel for dipping, spreading and other lascivious acts.

Born to be alongside apples.

P-DDL 454 g jar $14

Marc Cooper’s super popular hot fudge is milky and chocolaty without being overly sweet. With a "dripping" lid that makes it a fun gift.

P-HHF 10.6 oz jar $15

SHIPS FOR FLAT RATE

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SHIPS FOR FLAT RATE

Miel de Cacoa A syrup of the fruit of the cacao pod.

Citrus flavors, hints of mango, papaya and melon. It can be used as honey and drizzled over all manner of foods, mixed into yogurt or oatmeal.

P-MMC 3 ¾ oz jar $15 SHIPS FOR FLAT RATE

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.

SHIPS FOR FLAT RATE Where you see this, items ship for $9.99 flat rate per address.

Combine with other flat rate items and the price is the same.

Fig Molasses

Hot Ginger Caramel Sauce

From Cosenza in Calabria, southern Italy.

A long-cooked, thick, sweet molasses to stir into your breakfast, drizzle over pancakes or grilled meats or dress up creamy desserts like gelato or panna cotta.

P-FMO 120 ml bottle $13

A glimmer of white ginger gives this thick butter caramel a spicy, prickly character to balances its dark sweetness. From Robert Lambert's amazing kitchen in northern California.

P-HGC 8 oz jar $20

SHIPS FOR FLAT RATE

SHIPS FOR FLAT RATE

Torrone Cream

Sesame Caramel Sauce

Sorghum Molasses

Take Northern Italy’s famous hazelnut nougat and make it the texture of melted ice cream.

P-CTO 100 g jar $12

Dark burnt sugar sweetness with toasted sesame seeds—which sound weird but aren't, as they add a nice, nutty note.

P-SCM 7 oz jar $19

Sweet with exceptionally complex depth of burnt sugar and caramel.

A rare southern tradition.

P-SGM 1 lb jar $12

SHIPS FOR FLAT RATE

SHIPS FOR FLAT RATE

SHIPS FOR FLAT RATE

Appelstroop Sweet, sticky, tart Dutch apple syrup, intriguing on pancakes, waffles, stirred into oatmeal, yogurt, drizzled over citrus salad or even grilled meats.

The tin is gorgeous.

P-ASY 15.8 oz tin $8 SHIPS FOR FLAT RATE

Call 888 636 8162 9am-10pm ET Every Day www.zingermans.com

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vegetarian foundation flavor Shiitake Broth

If you're a fan of Japanese cuisine, you probably know dashi is one of those ingredients that show up in all sorts of dishes. Made by heating seaweed—a huge source of naturally occurring glutamate— and dried fish in water for a long time before straining and collecting the liquid, it’s the base flavor in miso as well as other soups, dips, marinades and dishes. Now vegetarians and vegans can get in on the umami action with this dashilike concentrated broth made from shiitake mushrooms, seaweed, soy sauce and fermented rice.

It’s umami in a bottle and adds incredible flavor and character to all sorts of recipes. Use this instead of soy sauce the next time you create a marinade. Add a splash to your next soup and watch what happens.

P-SKB 10 oz bottle $12

The sixth taste is present in many different foods.

Umami is especially common in preserved foods like the ones we offer since they often have lots of naturally occurring glutamate, a big contributor to umami. (Parmigiano-Reggiano, for example, has loads of glutamate.) Use these foods as additions to your cooking early in the dish and they'll widen the flavor, making it deeper and subtler.

smalL Batch SOy sauce

Bluegrass Soy Sauce

Kentucky soy sauce. Really? Really! Matt Jamie boils soybeans, mixes them with roasted wheat—all from southern Kentucky—adds local spring water, some salt and yeast, then ferments the mash in old bourbon barrels. (By law, bourbon distilleries can only use a barrel once, so re-purposing them has a long tradition in Kentucky.) The barrels contribute a smoky, woody tinge to the flavor—a little something American, I think. If you're used to soy tasting like the by-product of a salt mill with no real flavor to speak of, this will be a welcome surprise. Bursting with umami.

P-SOY 5 oz bottle $6.50 SHIPS FOR FLAT RATE

SHIPS FOR FLAT RATE

catalan umami

Fideúa Noodles from Spain You can make pasta the way we’re all used to doing it: in a pot of boiling salted water. Or you could add broth to a sauté pan and cook the noodles there, in which case you’d be practicing the technique behind fideúa (fid ay WAH), the traditional Catalonian pasta dish. For some reason fideúa is almost unknown in America.In fact it’s so unknown the only importer who was bringing it in stopped years ago out of sheer lack of interest. Recently, though, I missed it so much we decided to bring in a special shipment if, for nothing else our crew's Friday night dinner. Turns out you can’t just import a case so we got a pallet.

You should definitely join in while the party is here. We have the squid ink version, my favorite as it's chock full of umami. It looks like broken black spaghetti. A traditional Catalan recipe pairing fideúa with seafood is on the box. It’ll lead you in countless directions and soon, if you’re like me, you’ll be either missing fideúa dearly, or, if we’re lucky, another boat with more will be on its way here soon. As simple and quick to make as boiled pasta, a great addition to your home cooking repertoire.

P-FID-SQU 250 g box $12 SHIPS FOR FLAT RATE

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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.

crispy umami Peperoni Cruschi

If you have a soft spot in your heart for peppers or potato chips—or both—you’ll love these. Peppers fried in a bit of the farm’s own olive oil, and then salted. The result is a sweet, smoky, salty, crispy sensation.

P-POS 25 g bag $20 SHIPS FOR FLAT RATE

olive-mami Leccino Olives

the FOie GraS of fInishINg Oils

Roasted Butternut Squash Oil This silky oil is made with squash seeds that are roasted and pressed.

The first smell is a blast of fall, redolent of toasted pumpkin seeds and roasted nuts. Just a drizzle over a salad—nothing else needed—transports the dish. It's also outstanding on soup.

O-BSS 6.3 oz bottle $20

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, umami-laden 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. Truly a great gift for anyone who loves black olives.

P-LEC 200 g jar $15 SHIPS FOR FLAT RATE

mexican umami Mexican Mole Pastes

The essence of authentic regional Mexican cooking, the kind you won't find in almost any jarred mole (pronounced "mo-lay")—or most Mexican restaurants in America, for that matter. They're too much work to make. These moles are made in Oaxaca, the capital of Mexican mole making, and I'm blown away by the incredible umami richness and complexity of their flavors.

As pastes, they take only a bit of simmering with tomatoes, tomatillos and chicken broth to reconstitute and be ready for you to serve. An easy way to make a marvelously impressive meal in minutes.

P-MOL-BLA traditional black 8 oz jar $20 P-MOL-RED spicy red 8 oz jar $20

SHIPS FOR FLAT RATE

SHIPS FOR FLAT RATE

cheEse uMami

Farmhouse Parmigiano-Reggiano Parmigiano-Reggiano has loads of naturally occurring glutamate, which is a major contributor to umami. It adds great depth of flavor to any dish so don't just relegate it to topping pasta. Not all the wheels that bear the world famous Parmigiano-Reggiano name are created equal. There are big differences from one to the next. This one is made by a dairy nearly 2,000 feet up in the hills outside of Modena, Italy.

C-PAR by the lb $32 SHIPS FOR FLAT RATE

SHIPS FOR FLAT RATE Where you see this, items ship for $9.99 flat rate per address.

Combine with other flat rate items and the price is the same.

roman umaMi Garum Colatura

The liquid that drips off the chestnut barrels of traditionally cured anchovies. Drop by drop this elixir is captured, bottled and saved. Made much the same way it was 2,000 years ago, it’s still used as a quick way to give great anchovy flavor—and that fish's stellar style of umami—to a dish without having to fillet, soak and chop the fish. Just add it to your dish before or after cooking.

P-COL 100 ml, about 12 servings $16 SHIPS FOR FLAT RATE

Call 888 636 8162 9am-10pm ET Every Day www.zingermans.com

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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, but four times a year we’ll send a big box of eight to ten 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. All foods in the Culinary Adventure Society will be exclusively selected for its members. We’ll include a collection of writing on each food's history and culture plus recipes for their use.

Bonus: free, autographed copy of Zingerman’s Guide to Good Eating book with the first shipment. It’s guaranteed to impress and put its recipient on the cutting edge of taste-bud territory.

Winner of TV Food Network Food Club Award!

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

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

2 Times G-2-Z $325

FREE SHIPPING

Shipments Arrive December 12, 2013, March 27, 2014, June 26, 2014, September 25th, 2014

a discOvery A month keeps enNui awAy

The Food Explorer's Club

The Food Explorer's Club is the cousin to Zingerman’s Culinary Adventure Society, the once-every-threemonths 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

G-EXP-12 12 monthly installments $475

FREE SHIPPING

FREE SHIPPING ON EACH

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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.

send them to the olive grOves

Zingerman’s 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 half-liter bottle of great olive oil 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 a keepsake Z Clubs folder to hold the copious notes we include in each box.

– OLIVE OIL CLUB – Two Months G-OCC-2 $125

Four Months G-OCC-4 $200

Six Months G-OCC-6 $290

Terraced Ceramic Dipping Dish, plus

The previous two oils, plus

The previous four oils, plus

Marina Colonna’s Oil from the Molise

La Spineta from the Pellegrino family in Puglia

Roi from the Boeri family in Liguria

Elvio Olave’s Frantoio Oil from Chile

OLV Olive Oil from Spain

Yellingbo from the Meltzer family in Australia

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

bar rel of secrets Zingerman’s Artisan Vinegar Club Red, white and balsamic—what other kinds of vinegars are there? Loads. Join this club and learn the nuances of real apple cider vinegar, banana vinegar and the complex solera system that ages Spain’s famed sherry. This monthly club features some of our most revered vinegars. Some have been made the same way for a thousand years. Some for less than twenty. Most of them we import ourselves so they’re not easy to find anywhere, making this a great gift for any serious cook— or wine fan.

– ARTISAN VINEGAR CLUB – 3 months

6 Months

G-V-3 $99

G-V-6 $189

Month 1 8 Year Aged Balsamic Modena, Italy

Month 4 Banana Vinegar San Raphael, Mexico

Month 2 Txakoli White Wine Vinegar Orduña, Spain

Month 5 Vermouth Red Wine Vinegar Mollerussa, Spain

Month 3 Apple Cider Vinegar Quebec, Canada

Month 6 Sherry Vinegar Jerez, Spain

FREE SHIPPING

BONUS! Comes with recipes, stories and history of vinegar with each installment.

DOUBLE BONUS! Handy vinaigrette recipe magnet!

Call 888 636 8162 9am-10pm ET Every Day www.zingermans.com

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toTAlL y baked Monthly Baker’s Club With this club you’ll find a new collection of all-natural, handmade pastries from Zingerman’s Bakehouse on your porch every month. From classic brownies to exotic, amazing rugelach. We still bake the old fashioned way, with fresh eggs, full-fat butter and real vanilla. You really can taste the difference.

"A sure way to be a star— just send your friends anything from Zingerman's."

Jan, Coloma, Michigan

– BAKER’S CLUB – Three Month Membership

Six Month Membership

G-P-3 $99 Four assorted Brownies One pound gift box of rugelach Ten Cinnamon Rolls

G-P-6 $199 Previous three installments plus Four assorted Scones Four assorted Mini Coffeecakes Gift box of one dozen Macaroons

FOR THE love OF THE LOAF 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.

"Some women are thrilled to get a box from Tiffany, others from Neiman Marcus, but for me one of the most thrilling things I can imagine is a box of breads from Zingerman's."

Carol Field, author of The Italian Baker

FREE SHIPPING – BREAD CLUB – Three Month Bread Memberships 1 loaf per month 2 loaves per month G-1-3 $69

G-2-3 $99

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 $135

G-2-6 $199

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

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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.

tour de cheese

Zingerman’s Artisan Monthly Cheese Club Zingerman’s Cheese Club is a chance for you to let someone you know “visit” some of the most incredible dairies and aging caves in Europe and America. Each month we’ll hand cut, wrap and assemble a box of three choice cheeses (over a pound and a half total) and include loads of detailed notes describing where the cheeses are from, how they’re made and how to serve them. We focus each shipment on a specific country and a specific style of cheesemaking.

At the end the recipient will have a cheese education that's hard to find these days, including a deep understanding of cheesemaking styles and how to serve and pair the cheese.

We offer a Z Club of strictly American artisan cheeses, too.

Read more about it online.

– CHEESE CLUB – First Three Months

Next Three Months

Italy

Switzerland

Cave Aged Taleggio Parmigiano-Reggiano Fontina Val d’Aosta

L’Étivaz Antique Gruyère Extra Aged Emmental

France

USA

Ossau French Mountain Cheese Camembert Fort St. Antoine Comté

Great Lakes Cheshire Bayley Hazen Blue Pleasant Ridge Reserve

Spain

Britain

G-CHE-3 $200

Farmhouse Mahón Aged Manchego Aged Zamorano

Zingerman's Monthly Clubs

Buy a subscription and the flavor keeps coming, month after month. Pay once, enjoy it for a long time.

continuous cake, a great corporate gift 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 many of our nosher-sized 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 nosher cake serves 5-7.

G-CHE-6 $390

Raw Milk Stilton Montgomery’s Farmhouse Cheddar Kirkham’s Lancashire

FREE SHIPPING

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

– COFFEECAKE CLUB – Three Months G-C-3 $120 Sourcream Wild Blueberry Hot Cocoa

Six Months

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

FREE SHIPPING

Call 888 636 8162 9am-10pm ET Every Day www.zingermans.com

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PRSRT STD US POSTAGE

PAID

ZINGERMAN’S

610 Phoenix Dr., Ann Arbor, Michigan 48108 1.888.636.8162

customer # key code

great lAkes, GREAT fOods Great Lakes Artisan Gift Box Peanut Butter from Koeze in Grand Rapids, Jam from Farrell Fruit in Ann Arbor, 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 Wisconsin and our Pecan Raisin Bread.

G-GLA gift box $110 SHIPS 2 BUSINESS DAY

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