Zingerman's Mail Order Fall Guide 2014 by Zingerman's Mail Order

Selecting Tuna

Can you really taste the difference? Reviving an old practice. Decades ago, chefs used to select their preferred tuna batches in person at Ortiz’s cannery, Spain's highly esteemed fifth generation tinned fish titan. Batch tasting is still a common practice among cheesemongers, in fact, it's a specialty of some exporters like Neal's Yard Dairy and Essex Street Cheese, but for some reason it fell out of practice in the fish world. Last fall I visited Spain to revive the tradition. By Mo Frechette We landed in Barcelona on a sunny November Sunday, a couple weeks after the six month tuna season had ended. It is a four hour drive northwest to Getaria, a small town on the Bay of Biscay, where the environment got progressively more Irish along the way: wetter, mistier, greener. Tasting was 9am Monday and the first question on all of our minds—including the folks from Ortiz, who, being in their 30s and 40s, had never batch tasted either—was "Will we be able to taste a difference?" That got answered quickly. The second tin we tasted was very different than the first. Revelations continued throughout the morning with some batches good, some excellent, and a couple extraordinary. Turns out, there is a big difference between batches of tinned fish, much like there is between batches of cheese, or wine vintages. One thing that you may be asking is, “What constitutes a batch of tinned fish?” It’s a little more complicated than with cheese, where a batch is a single day’s make, usually a mix of the previous night’s and current morning’s milk. A tuna batch is a single catch from a single boat, brought in at one time and sold to one buyer. That’s how fish are managed in the Biscay auction market and Ortiz stays faithful to the one boat/one batch cooking. This means that the tin you get from Ortiz is traceable back to a single boat on a single catch (note: a catch may last longer than a day, but it always comes from a single shoal of fish). It may take several days to cook a big catch and, since the fish in it are different sizes and different ages, there’s bound to be more variability than with a single batch of cheese.

Getaria

The main differences between tuna batches’ flavor are complexity, balance between sweetness and brine, and length. The best tunas had a range of high and low notes, were never just sweet or just salty, and have a long finish. Color foreshadows flavor: if a tuna is rosier, it is often better tasting. Texture plays a smaller part on just-tinned tuna, but over time it has a much bigger role. The older a tin of tuna in olive oil gets, the softer its mouthfeel becomes. We decided on a single catch of bonito, caught in summer, but brought examples of nearly every tin we tasted back to Michigan so we could taste again later to confirm what we thought. A second round of tasting is one of those steps that I've learned, over time, is really important when I'm making a big flavor decision. Sometimes, out on the road where everything is more exciting, I can talk myself into liking something that, second time around, doesn't live up to the hype. The good news is that our batch passed with flying colors and we can enjoy it for most of the next year, at which time I’ll return to select again. I can hardly wait. Mo Frechette founded Zingerman’s Mail Order. Write him at moeats@zingermans.com.

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Tuna Selections

Last fall, we tasted all the batches of tuna that Ortiz tinned for America during the 2013 fishing season. We were looking for tuna that was fullflavored, juicy, and had a complex finish. Being one of the most consistently great tuna canneries in the world, I wasn’t surprised that we didn’t find a bad batch among them. But we did find some superior ones. We reserved those and now, a year into their life (tuna in oil gets better with age), they’re ready for you. Dig in!

Bonito in Classic Oval Tin Our best-selling, tuna, now even better thanks to our selection. We passed by some very fine batches of tuna for this one, a stellar example of line-caught bonito that was fished in the Bay of Biscay last summer and tinned at Ortiz’s original century-old cannery in the village of Ondarroa. It has a lovely sweetness, a lightness and delicacy, and a fine finish. It also tastes great out of its oil. It was by far the best batch we found so we bought all of it. P-ORT 112 g tin $8 4 or more tins $6.50 each P-ORT-12 12 pack of tins $65 more ortiz SHIPS FOR FLAT RATE tunas on p. 32

BOnito Whole LoIN in Round Tin

This is a whole loin, a near-solid chunk of tuna, packed in a tin. It’s much thicker than the pieces in the classic tin which means the olive oil hasn’t penetrated as much making the texture drier. It makes a good tuna for salads and pasta where you need it to keep its integrity. Part of tasting loins involved touching them, pressing down like you’d do on a steak in a pan to test its doneness. Softer loins were tastier. This one, from a shoal fished just north of Galicia in the summer of 2013, had a lingering sweetness and a long, saline finish. P-ORT-RND 250 g tin $20 2 or more tins $17 P-BIG-ORT 1.9 kilo tin (4 lbs) $125 SHIPS FOR FLAT RATE

Bonito WhOle Loin in glaSs Jar

The same tuna batch of Galician tuna in the tin above, a thick, whole loin, but hand packed. The hand packing means the fish is visually perfect—use it whenever the tuna is going to be the star of the plate. P-ORT-JAR 220 g jar, hand packed $20 2 or more jars $17

Buyer’s Guide to Ortiz Tuna FIVE REASONS WHY IT’S SPECIAL 1. LINE CAUGHT It means less bruising than netted tuna and more care overall, including no by catch. 2. SMALL BATCHES BOUGHT BY AUCTION The boats that fish for Ortiz are small, they ice their catch generously, then return to harbor quickly. Ortiz buys every tuna at auction personally, reviewing the fish first. 3. PATIENT COOKING Ortiz takes severals steps during cooking that take more time but leave you with a fish that’s not sour, never tough. 4. HAND CLEANING Each loin is meticulously cleaned with paring knives: scraped and rid of every bruise, every discoloration, every chance for the flavor to go off. Only pristine fish find their way into the tin. 5. WHOLE FISH IN OLIVE OIL Whole chunks of fish and olive oil. That’s it. No flakes, no water. Flake tuna deteriorate faster and water leaches flavor from fish. Ortiz only packs in olive oil, which amplifies the tuna’s flavor and gives it a silky, rich mouthfeel.

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Banana Bread

It takes a village. The surprising logistics behind ripe bananas. The top of the daily task board for the pastry chefs at Zingerman’s Bakehouse always says “Bananas?” Sometimes the answer is yes, sometimes no. But there’s no telling. You could be knocking out the thousand other things on your list or you might be peeling bananas that day. And when that happens, it’s banana bread time. By Brad Hedeman When Zingerman’s pastry chefs concocted their banana bread recipe a couple years back, they had a serious supply concern. Ripe bananas were one of the tougher ingredients to secure. The best bananas for banana bread are just cresting the peak of ripeness. The color of the peel is dark yellow and splotches of brown freckle the whole surface. This is the moment the fruit is at its peak, the starches broken down into sugars leaving it soft and very sweet. They tried fresh, peeled bananas that were flash frozen and shipped their way, but the flavor wasn’t right. The bananas weren’t ripe enough so they weren’t sweet enough. The problem is no one sells bananas that are yellow and freckled because no one will buy them. Most fruit sellers remove bananas like that from their stock—both at retail and wholesale level—because they’re too far gone for most customers. They put out the green bananas and get rid of the yellow ones. As luck would have it, the Bakehouse sells lots of breads and pastries to grocery stores all around southeastern Michigan. The stores had a problem with supply that matched the Bakehouse’s problem of demand. A deal was struck! When a store had bananas, Bakehouse delivery drivers would swap the bread for cases of bananas. Sometimes, there’d be a case to grab, most of the time there’d be none. And sometimes they return with thirty cases of super ripe bananas. When that happens, the answer to the task board “Bananas” is “YES! BANANAS!” These

days are “all hands on deck” days. Accountants, managers, bakers on their break—everyone chips in. Bananas have to be frozen before they ripen any more, so everyone helps hand peel each banana. It often means missing a meeting or staying late, but it’s a huge reason why our banana bread tastes so good. It’s also the reason they’re shopping for a bigger compost bin. The bananas don’t stay frozen very long, but it sure makes managing the ingredients easier. You can’t plan when you’ll be peeling bananas but you can schedule when you’re going to make banana bread. About two perfectly ripe hand-peeled bananas go into each loaf of banana bread with cane sugar, Grassland butter from Wisconsin, hand cracked eggs, real vanilla, some sea salt and a little baking soda.

Brad Hedeman sources new foods and writes the Enewsletter at Zingerman's Mail Order. Email him your food finds at bhedeman@zingermans.com

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

chocolate chunk

our latesT coffeEcake iNvention New Deli Crumb Cake

It’s not every day the pastry chefs at Zingerman’s Bakehouse release a new coffeecake to the world. In fact, we’ve averaged about one every four years. So note your calendar and get out your bib because this is a big deal. Introducing the New Deli Crumb Cake! Its size, shape and topping are akin to our Blueberry Buckle: moist crumb made with lots of sweet butter and topped with a butter-crumble crust. The flavor is far from American. For inspiration, we took our cues from the subcontinent and devised a recipe that’s imbued with some flavors and aromas of India: pistachio, cardamom, ginger, clove and even a little coconut. The result is a crumbly, sweet, exotic and slightly spicy coffeecake to make your mornings more interesting. A-NDC-S nosher cake in cardboard box, serves 5-7 $40 G-NDC-S nosher cake in wooden crate, serves 5-7 $45 A-NDC-L fresser cake in cardboard box, serves 10-12 $55 G-NDC-L fresser cake in wooden crate, serves 10-12 $65

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See our coffeecake legends on p. 16

Zingerman’s Buttercream Cakes The pastry magicians at Zingerman’s Bakehouse love baking cakes above all else. Wedding cakes, birthday cakes, coffee cakes, everyday cakes—whenever there are cakes to bake you can bet they’ll make something incredibly tasty. The fondant cakes are the show-stoppers, with their intricate decorations (see our birthday cake, p. 52). Coffeecakes are our everyday best sellers (p. 16). But here in Ann Arbor, special occasions are marked most often by buttercream cakes. The showpiece is their traditional buttercream frosting. Swiss style, it’s made by whipping fresh eggs and sugar into a meringue, then mixing in real Wisconsin butter and Madagascar vanilla. Our cakes are also marked by what they don’t contain: no artificial anything, no mixes, no shortening. These are the ingredients your grandmother would use when she baked. Each cake is six inches in diameter, four inches high, about one pound and serves 6-8. Ships frozen. Defrost and serve at room temperature for maximum flavor and attractiveness.

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Neato-politan Cake

Hummingbird Cake

Three flavors in one bite. Chocolate cake, fresh strawberry buttercream, all covered in Madagascar vanilla buttercream frosting. A-NEA $75

A Southern twist. With toasted coconut, fresh bananas, toasted pecans and pineapple covered in Madagascar vanilla buttercream frosting. A-HUM $75

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That Italian Salami? It’s not Italian The curious history of imported meat in America. It’s been a dirty little secret for decades. The Italian salamis all of us merchants sell aren’t Italian. Also, the Spanish ones aren’t Spanish. The French ones aren’t French. In fact, none of them are what they seem. That’s because, with a handful of exceptions, foreign salamis are not allowed in the United States. We haven’t been trying to keep this from you, it’s just that no one has been discussing the issues around salami immigration in America. By Mo Frechette This isn’t a political thing. It’s not caused by a caucus of Senators who are anti-salami and want all cured pork turned away at the border. It’s simply the byproduct of some well-intentioned regulation. Upton Sinclair’s book The Jungle kicked off a wave of much-needed meat industry improvements that continue to impact us today. One of the changes had to do with requiring federal meat inspectors to regularly inspect plants. That’s not too much of a problem for most American meatmakers since they’re usually a short drive away from an FDA office. It’s a real pain, though, when you’re making Toscano salami in a small village in Italy. The upshot has been that almost no foreign cured meat makers have been certified to sell to America. Those that have are big companies and they make a less interesting salami anyway. What’s an American salami-hunter to do? First off, don’t try to smuggle a suitcase of salami home from Europe. It’s illegal and they have security dogs at the airport and apparently dogs of all nations totally love salami. I know this from experience. Your best bet is to eat your fill while traveling then hunt for good salami at home. The good news is hunting has never been easier at home. The last five years have provided us with—while not quite an explosion—a bona fide expansion of great cured American meat. Some of it is very local, it never leaves its home county, so by all means check out the cured meat cases of delis when you travel. Good cheese shops can be helpful—cheesemongers are a curious sort and know a lot about who’s making food in their area. Micro breweries, too.

There’s also mail order. We carry salamis from a few of America’s best, including La Quercia in Iowa, Creminelli in Utah and Columbus in San Francisco. Look for salami sources that either cull their collection to a handful of items or sell a lot of volume—or both. Salami, in spite of being cured, has a relatively short window of when it’s at its best so a slow-moving meat counter is an enemy of flavor. Sold young it’s too moist, the texture chewy and stringy, the flavors disparate and not blended. Past its peak it’s dried out, hard to gnaw on and very salty. When buying salami look for a pinkish hue and the sweet aroma of pork—it shouldn’t be dominated by spices. A soft, downy coat of mold is a good sign, too. It usually means its enjoyed its environment and is still moist and flavorful. If the mold is completely gone it could be a sign that the salami is over the hill, past its prime. You don’t have to eat the mold but it won’t hurt you either.

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4 Salami Serving Tips Slice to order to prevent drying and oxidization. Try slicing it on the thicker side. I think the flavor and texture are more enjoyable that way. Like most traditional foods, serving salami at room temperature versus straight out of the fridge will give you a lot more flavor.

Italian via iowa Borsellino Salamis

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

Soft, patchy white mold on the outside is natural. You can eat it or not, your choice.

for $9.99 flat rate per address. Combine with other flat rate items and the price is the same.

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More not imported salamis that may sound like they’re imported on p. 20

3 Not Italian

amEricaN salAmi, napOleon complex

psuedo nOrtheRn ItaliaN

The kIng Of italian-Ish sAlami

Not for the bashful. Made and named for its intended consumer—cacciatori (Italian huntsmen)—it packs a big wallop. It’s actually in part because of it’s size, not in spite of it. Small salami ages faster and gets more flavorful more quickly. Salty, rich, unctuous, it’s intense. Pair it with other strongly flavored snacks like Liptauer (online) or Anchovy Stuffed Red Cherry Peppers (p. 29). Cut it into coin-thick slices, and eat them with the delicate rind on. M-ACA 6 oz $11

Made in the Northern Italian style, this coarsely textured salami is made with premium meats hand sorted into a very thick, natural pork casing, something rarely used in American salami making. It allows the salami to age slowly and naturally, losing moisture and intensifying flavor. A longtime customer favorite, it’s great paired with Cabot Zingerman’s Cheddar (online) and some Farm Bread. Perfect for picnics. M-CRE 12 oz $26

Known in Italy as il re de salumi Italiani, or “the king of Italian salami.” This, being made in California, not Italy, we call the king of Italin-ish salami. Medium ground, free range, never frozen pork is packed into a natural culatello casing. Rarely used in American salami making, the thicker casing allows the salami to age longer than usual. Sweeter, softer and more succulent than any other salami around. M-FEL about 2 lbs $60

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An American in Budapest

How a new world food became the emblem of an old country. Hungarians eat a pound of paprika per person each year. It’s enjoyed mixed into everything from sausages and stews to breads and cakes. It’s a key seasoning in all the national dishes of Hungary. If there isn’t enough paprika in the dish you’re served, not to worry—on the dinner table you’ll find salt, black pepper, and paprika. It wasn’t always this way. By Val Neff-Rasmussen

Five hundred years ago, there was no such thing as paprika. Like all chile peppers, paprika’s ancestors come from South America. The first chiles arrived in Europe in 1492, a gift for Queen Isabella from Christopher Columbus’s ship doctor. I wonder what they were supposed to cure? Even though Spain isn’t too far from Hungary, chiles didn’t arrive there for many more years, and they took quite a circuitous route. The peppers went all the way east to India, then back west to Hungary, and within a hundred years were a staple in that country’s cooking. When the Moors were exiled and the Jews were expelled from Spain, they both brought chiles with them across North Africa. The Portuguese brought them to their trading posts along the West coast of Africa, India and Thailand. From there, local trade routes took chiles to China and Indonesia. From India, Middle Eastern traders brought chiles west with them to Turkey. As the Turkish armies pushed west into central Europe to expand the Ottoman Empire, they brought chiles with them. When the first chiles arrived in Hungary via the Turks, they were called “Turkish pepper” or “heathen’s pepper” since the Hungarians had certain feelings for Turks at the time.

Though the Turkish troops eventually left Hungary, chiles stayed. Unlike other New World crops like potatoes and tomatoes that took centuries to be widely adopted, chiles took off right away. They can be grown in all sorts of climates and conditions, which allowed them to become the first spice that could be grown at home—and therefore, the first spice that was not a luxury. By the end of the 1500s, farmers across Hungary had taken to sprinkling paprika on bacon or into stews. It became one of the elements of the “holy trinity” of Hungarian cooking—onions, lard, and paprika—that form the basis of many dishes today. George Lang, a Hungarian-born restauranteur, wrote in his book Cuisine of Hungary, “Paprika is to the Hungarian cuisine as wit is to its conversation—not just a superficial garnish, but an integral element.” Paprika is one of the most prominent examples of peppers weaving their way into an Old World cuisine, but it’s hardly the only one. Across Northern Africa, harissa (see next page)—a spread made of crushed dried peppers, olive oil, and spices—is used to season everything from eggs to couscous to soup. In the Basque country in Spain, tapas bars serve up skinny green piparra peppers (online) with anchovies and roasty red piquillo peppers stuffed with tuna. In Calabria, the toe of Italy’s boot, pasta and vegetables are perked up with a punch of chile.

Val Neff-Rasmussen blogs at zingermanscommunity.com. Email her at vneff-rasmussen@zingermans.com

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slavic staple

Lutenitsa Red Pepper Spread From Prague to Pleven and pretty much all spots in between you’ll find an open jar of pepper spread in every refrigerator—and a backup in every pantry. It’s a condiment, it’s a dip, it’s an ingredient, it’s incredibly versatile. While Slavic cooking is a far way from catching fire in America that shouldn’t stop any pepper-lover or new-food-finder from grabbing a jar. Lutenitsa’s primary flavor note—roasted red pepper—envelops the spread, rather like a Spanish piquillo pepper, sweet and smoky, with a similar pleasant metallic bite and not a hint of heat. Coarsely ground with eggplant and tomato it’s a superlative sandwich spread or burger topping. P-LUT 18.2 oz jar $12 SHIPS FOR FLAT RATE

tunisia’s pepper Harissa

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

If you don’t like spicy food you can probably move on. But if you do, well, you’re on to something special. Harissa is a spread of dried chiles, garlic, tomatoes, caraway and coriander and extra-virgin olive oil. Harissa and heat have apparently gone together in Tunisia in more ways than one for a long time. “As with chocolate,” Majid Mahjoub, the maker, explained, “harissa was a temptation product. It was a symbol of virility for Tunisian men.” Aphrodisiac properties aside, you can get busy in the kitchen mixing harissa with eggs, with potatoes, with couscous or whipped into a fresh vinaigrette for salads. Goes great on grilled meats too. P-MMH 185 g jar $16

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salted pEPper Marash Red Pepper Flakes

one two flavor punch

Hungarian Paprika

This paprika comes from the Hodi family in Szeged, one of the two regions in southern Hungary that’s particularly noted for paprika production. It’s the highest grade of paprika available called kulonleges, meaning “extraordinary” or “special” in Hungarian. The Hodis are involved in the whole operation: they grow the peppers and harvest them when they’re at their peak of redness and ripeness, then they dry them and grind them to powder using an old stone mill. The result is phenomenal. It has a gorgeous deep, rusty orange color and the flavor is full, lively, sweet yet meaty. We have both hot and sweet paprika; the hot has a gentle rising heat while the sweet is much milder with hints of smokiness. Both add a tremendous punch of flavor to any dish. Try swirling it into soups, whisking it into an omelet, sprinkling it on potatoes or pasta. P-HPS 70 g box sweet paprika $7 P-HPH 70 g box hot paprika $7 SHIPS FOR FLAT RATE

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Stove Top Sweets

Bottling memory and turning back our collective clock. Nostalgia is a powerful force. Many of us grew up with relatives that made jams or confections, often from the bounty of their own gardens. The memory of those flavors transports us to those times: family gatherings, birthday treats, holiday feasts. We edit those memories into the stories of our life. We leave out the bad, focus on the good and yearn for the tastes we left behind. By Brad Hedeman

Nostalgia is a big part of food, and artisan food in particular. And nostalgia has an out-sized effect on sweetmakers, probably because homemade sweets were such a rare treat when we were kids. Many of the small scale food makers I’ve come to know create foods that are not just delicious but make people feel something about what’s in their mouth. Eating their stove top sweets is an experience far beyond just satisfying hunger. Time stops. Eyes close and we remember the well-worn linoleum floors of another kitchen. A copper jam pot bubbling on the old electric range, sweet steamy clouds billowing out. The radio rambling in the corner. House slippers, stirring the pot, arranging canning jars, picking through the morning’s harvest. There’s a growing cadre of producers helping us turn back our collective clock in the most delicious ways. Here are a few of my favorite finds of the last few years. Eric Farrell learned how to make jam in northern France. Now he creates his own preserves in Ann Arbor from the brief season of Michigan strawberries. He leaves his fruit almost whole so you can feel the texture, something French and British expats will surely be nostalgic for. His strawberry black pepper jam is a cult favorite around town. Robert Lambert is arguably the marmalade king of Marin County, California but his culinary inspiration comes from his family farm in Wisconsin. He returns every summer to visit, eat and

work. His marmalades and fruitcakes are made with incredibly detailed, only-at-home style steps: he picks the fruit himself and cooks it its own juice, not water, for far deeper flavor. Cristina Widjaja worked the finance side of things in Silicon Valley for twenty years before leaving to start Hey Boo Coconut Jam. “I grew up with coconut jam in Indonesia, but couldn’t find anything like it in northern California. So I got my mother’s recipe, made it at home and started selling it at a local co-op.” In two years she’s gone from home kitchen to commercial kitchen— I just discovered her amazing jam this year. When a small batch food maker is doing the right thing, like these folks, they tap into our collective memories. It doesn’t matter if you weren’t raised in Indonesia. When you taste Cristina’s coconut jam you’ll feel something pulling at you from years behind. It’s the best kind of nostalgia, the edible kind.

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Coop’s Hot Fudge

Strawberry Black Pepper Jam

Coconut Jam

Marc Cooper’s excellent hot fudge is milky and chocolatey without being overly sweet. He uses fresh cream and butter, non-alkalized cocao, cane sugar and molasses to make just four gallons at a time. With great packaging that makes it a fun gift. Just heat, spoon and eat. P-HHF 10.6 oz jar $16

Luscious jam, made in the French style where the fruit is left whole. It’s a huge labor of love since each strawberry is hand trimmed. It comes with the surprise of a tickle of spice—a pinch of black Tellicherry pepper in each jar. Made in Ann Arbor by a long-time Zingerman’s crew member turned jammaker, Eric Farrell. P-SPJ 9 oz jar $13

My favorite spread find of the year. Cristina Widjaja’s custardy coconut concoction, modeled on her mother’s Indonesian recipe, is outstanding. Made by slow cooking coconut milk, egg yolks and sugar. Its flavor is surprisingly complex for something with so few ingredients. Set it out with pretzels or apple slices for dipping, pair with fresh goat cheese, whirl into yogurt, put a dollop over ice cream or spoon it up right out of the jar in a dark closet. P-CJM 8 oz jar $16

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Ginger Caramel Sauce

Goat Milk Caramel Sauce

Robert Lambert cooks cane sugar and heavy cream in his California kitchen till they bubble into a golden, smooth caramel. A glimmer of white ginger gives it an irresistible spicy, prickly kick. P-HGC 8 oz jar $20

Darkly sweet, not too heavy nor too goat-y. An outstanding variation on traditional caramel. From Looking Glass Creamery in North Carolina, where it’s a twelve hour day for Jen and Andy Perkins and Ashley, their sole employee, to make and jar a single batch. P-GTC 7 oz jar $15

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Classic Caramel Sauce You’d think it’d be easy to find a classic, simple, no-bullsh%& caramel sauce. Not so. It took five years of looking before we hit jackpot with Christine InsalacoGainoi’s simple caramel spread. The flavor is outstanding. P-LMC 10 oz jar $20 SHIPS FOR FLAT RATE

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Mustard 101

Four questions you’ve always wanted to ask. Well, maybe you didn’t always want to ask them. But admit it, you’ve been curious. By Val Neff-Rasmussen

What’s mustard? The recipe is pretty simple—you can even make it at home. You grind up mustard seeds, traditionally with a mortar and pestle, but you can use a spice grinder. Once the seeds are ground as fine as you want ‘em, you add liquid. Usually that’s water or vinegar, but you could also use ale or fruit juice. Next add other seasonings. Salt is a good place to start, but you can use anything from herbs to honey. Mix it all together and you’ve got mustard. What makes some mustards hot? It’s all about the chemistry.Mustard comes from the brassica family of plants and, as a defense, these plants developed a compound called sinigrin that turns into mustard oil. It’s that oil that feels like a punch in the nose. Mustard seeds come in white, brown and black and get hotter as they get darker so black mustard seeds have the most sinigrin. Mustard makers amplify the natural chemistry– with recipes that kick up its heat. Warming mustard actually lessens the reaction, so the hottest mustards are made with very cold water. Adding vinegar can halt the reaction and maintain heat so a dash of vinegar is always found in the hottest mustards. Mustards mellow over time so the hottest are usually fresher (we try to keep our mustard stocks rotating every couple months). Mustards will keep pretty much indefinitely even at room temperature, but they’ll retain more of their pungency when refrigerated. What’s the deal with Dijon? Mustard made near the French town of Dijon has a long history of being considered some of the best; it was the mustard of choice for French

royalty in the 14th century. There have been laws regulating how it’s made since 1407. These days, the laws stipulate that Dijon mustard must be made with brown or black mustard seed, the darker varieties, making it pungent. There’s a long tradition of using verjuice—the very tart juice of unripe grapes from the nearby vineyards—to make Dijon mustard, and the acid helps to amplify balance out the heat. The result is generally a mustard that’s smooth but packs a serious punch. How did American mustard get so yellow? A little over a hundred years ago Americans barely used mustard—it was sold mostly as a powder and it was hot. In 1904, Robert French, launched a mild “cream salad mustard” that was spreadable and sales took off after it hit a hot dog at the St. Louis’s World’s Fair. French’s mustard is still a huge seller. Robert colored it yellow with turmeric, copying the most popular British mustards of the day. Competitors copied the look and, ever since, the go-to American mustard has remained bright yellow and fairly bland (thanks to using only mild white mustard seeds). There’s more flavorful yellow mustard to be found out there; Raye’s in Maine (see next page) makes an exceptional classic yellow mustard that I’ve always got in my fridge—not to mention its the mustard we slather on our sandwiches at Zingerman’s Deli.

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Four new finds from our mustard hunting adventures

Lars’ Swedish Mustard Smooth, sweet, mild mustard with just a bit of heat to tickle the tongue. In Sweden they mix it with dill to make a sauce for smoked fish, salads, soups, or sausages. P-SWE 12 oz bottle $6 SHIPS FOR FLAT RATE

Raye’s Fall Harvest Cranberry Mustard Made in Maine with plenty of local cranberries. It’s tart and spicy with a nice crunch from whole mustard seeds. Especially great on turkey sandwiches. P-CBM 9 oz jar $14

Mustard Pop-up Shop September only at zingermans.com A dozen new exciting mustards.

NEW

Famous Kream Mustard

Creole Mustard

From Northern Michigan, a featured mustard on sandwiches at Zingerman’s Deli. Lusciously smooth and creamy with the perfect balance of sweet and hot. P-FKM 12 oz jar $10

Big flavor, big easy style. Made with garlic, onion, black pepper, oregano, thyme, cayenne and paprika for a great spicy kick. Fantastic with grilled meats, seafood, potatoes. P-CRL 7 oz jar $9

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Four classics we’ve carried for years, some for well over a decade

CLASSIC

Violet Mustard

Walnut Mustard

Yellow Mustard

Beer Mustard

Grape must is added to mild, whole mustard seeds. The blend is fruity, tart, and just barely spicy, with a pleasing caviar crunch. A grape-grower’s tradition from France. P-VIO 200 g jar $13

France’s Périgord is famous for its walnuts, a healthy amount of which make their way into this amazing mustard. Excellent with Comté cheese or swirled in a vinaigrette. P-WAL 200 g jar $13

Our house sandwich mustard at Zingerman’s and at my house. Unbeatable clean, clear flavor, from the 4th generation firm of Raye’s in Maine. P-RAY 9 oz jar $6.50

Black beer mixed into a mustard ground fine but still retaining a chewy, substantial texture. Made in Germany by 8th generation mustard maker, Friedrich Morgenroth. P-GER-BEE 270 ml crock $15

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Sun Dried Food

Ancient technology, environmentally up-to-the-minute. Sun drying is the oldest food technology still in use today. (I believe it predates fire, but hey, I could be wrong.) It’s not too common these days, since cheap electricity allows us to dry things much more quickly than the sun does. But sun drying can produce some incredibly flavorful foods including some of our favorites like sun dried tomatoes, couscous, garlic, salt and rice. And it can do so in an incredibly environmentally friendly way. By Val Neff-Rasmussen The first sun dried foods were a product of necessity. Removing moisture helps to preserve food, and also made it lighter to carry, two reasons why the nomadic Berber peoples of North Africa started sun drying foods thousands of years ago. By processing wheat into sun-dried couscous they were better able to have a ready food supply, even if they had a year or two of bad crops. The fact that slow sun drying can also produce a lot more flavor must have been a bonus; the sun-dried couscous made by the Mahjoub family in Tunisia is toasty, wheaty, and way more flavorful than any other couscous I’ve tried. The sun dried garlic spread that the Mahjoubs make is likewise deeply flavorful. The time it takes for the garlic to dry in the sun concentrates its flavor, enhancing its natural sweetness—the same sort of effect you get from roasting a head of garlic in the oven. (Both are on facing page.) That intensity of flavor is a common theme amongst sun dried foods. Marash pepper from Turkey (p. 9) is a prime example. After being harvested in August, shiny red peppers are laid on white muslin sheets to dry in the sun for a week. The type of pepper used is prized because its thin flesh can dry fairly quickly; thicker peppers end up with a tougher texture. After drying, the stems, seeds, and white interior flesh of the peppers are removed, which reduces the heat level but maintains the flavor. The result is a burgundy pepper flake with a deep, roasted chile flavor that lasts and lasts without ever getting too hot. Of course, taking several days to dry a product in the sun has its risks. What if it rains? That’s a concern for heirloom rices from the Philippines, like Kalinga Unoy or Tinawon White, which are sun dried despite being harvested during the rainy season. (See next page.)The drying process takes three full days of eight hours of sunlight. Sometimes it can take a few weeks to get this much sun when the weather is cloudy or

wet. Whenever the sun isn’t out, all of the rice must be moved into a granary for safe keeping. Even when the weather is nice, the farmer will tend and turn their rice regularly to ensure even drying. Most producers these days dry their rice by blasting it violently with air, but the more time the grain spends in machinery the greater the chance is that it’ll be damaged. Gentle sun drying helps to maintain the natural sweet and nutty fragrance of the rice. For vibrantly colored rices like rusty red Kalinga Unoy, sun drying also helps to set the color of the rice bran. The counterintuitive thing about sun dried foods is that, even when they’re shipped to us from the other side of the world, they can be more environmentally friendly than local foods that rely on more energy-intensive methods to create. Take salt, for example. To make salt here in Michigan we have to mine it with heavy machinery (that’s how the Kosher brand salt you see at grocery stores is made—it’s mined just north of Ann Arbor). To make it in foggy coastal places like Wales you have to boil it out of the sea water, which takes a tremendous amount of fossil fuel. But on the sunny Southern coast of Portugal or along France’s Brittany coast, salt can be harvested from shallow pools of sea water that evaporate in the sun. The salt is raked by hand and the only machine you’ll spot is a conveyor that piles it high for storage until it’s shipped to us. (For sale, next page.)

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dried fOr thrEe days In the SIciliaN sun Sun Dried Sicilian Cherry Tomatoes

By far the best and the sweetest semi-dried tomatoes I’ve ever tried. Little known in the United States, this super-sweet variety of tomato is grown only in Sicily. The ripe tomatoes are hand picked, dried in the sun for three full days—not in ovens, as most commercial versions are—then packed with fresh basil in a bit of vinegar and extravirgin olive oil. They’re not withered to the point of dessication like many sun dried tomatoes—these still have some juicy life in them. Have some on hand for special entertaining (they make a nice addition to a cheese plate) or everyday eating (especially in a fresh pasta sauce). When you’re done, save the oil and vinegar they’re packed in for a superior Sicilian marinade. P-PAC 290 g jar $25 SHIPS FOR FLAT RATE

sun Spice

Sun Dried Garlic Spread Sun drying concentrates the flavors of the garlic, bringing out the sweetness beneath the surface. Take a sniff and start imagining all the dishes it’ll improve. The flavor is deep and savory but not overpowering, like a fresh clove might be. The cloves are blended with organic olive oil and not much else to make a spread capable of catapulting your cuisine to the next level. Drop a dollop atop grilled meat, or mix a bit with olive oil and vinegar for salad dressing. Slice up a baguette, lather on a bit of spread, top with fresh tomatoes from the market and voila! Instant hors d’oeuvre! P-LIC 210 g jar $15 SHIPS FOR FLAT RATE

sun dried COUscous

sun drieD sea Salts

Couscous from Tunisia

Majid Mahjob’s incomparable couscous is hand rolled and sun dried from wheat grown on his own farm. Each batch takes ten days to make. Not just a vehicle for other flavors, this is a couscous that is toasty, wheaty, so delicious you’ll eat it plain. P-HRL 500 g jar $14 2 or more jars $12 each SHIPS FOR FLAT RATE

sun Dried Rices From the PhilLIpines Kalinga Unoy Red Sun Dried Rice Tinawon White Sun Dried Rice

These are two unsung heroes in our product lineup—a staple in my kitchen but rarely hot sellers. They’re grown in paddies on the millenia-old terraces in Luzon, then sun dried naturally. Kalinga Unoy is naturally red and bursting with nutty flavor. Tinawon white rice is naturally white, left, unpolished so most of the bran is in tact—essentially it’s a kind of “brown rice” that just happens to be white. P-KUR 1 lb bag kanlinga unoy $10 P-TWR 1 lb bag tinawon white $10

French Sun Dried Fleur de Sel, Grey Salt, and Portuguese Sun Dried Algarve Salt

For most of history, salt has been dried in the sun. It’s only with the advent of fire that we boiled seawater (like they still do in England for Malden Salt) and with engines that we mine it (Kosher salt is mined in Michigan). Fortunately for us, the old technology is still not only the best for the environment, it’s best for the flavor. Fleur de sel is one of the world’s prized salts, the snowflake soft crystals that are caputred on the surface of Brittany’s salt ponds. Use it to finish dishes where you want the flavor and texture of superior salt. Grey salt is from the same pans, it’s just below the surface. It comes very coarse and holds the sea’s grey color. Portuguese Algarve salt is never cleaned or filtered but it’s as bright as diamonds, ground on the finer side so it’s great for everyday use. P-FLE-GUE 200 g fleur de sel $16 P-GRE 1 kilo grey salt, coarse $10 P-TRA-BAG 2 lb portuguese algarve salt, fine $7 SHIPS FOR FLAT RATE

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Our perennial best sellers, baked from scratch, 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.

Each lasts for two weeks on the counter. Frozen, they’ll hibernate for months.

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

– WOODEN CHEESE CRATE – Crafted in Wisconsin by the country’s last cheese crate maker. The Zingerman’s logo is silk screened on the lid.

Our 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

SOURCREAM

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

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

NEW DELI

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

HOT COCOA

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

LEMON POPPYSEED

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. 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

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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.

Magic Brownie

Ginger Jump-Up

Vanilla

Currant

Classic with toasted walnuts.

Muscovado brown sugar and chunks of crystallized ginger.

Real Madagascar vanilla.

With dried currants.

Oatmeal Raisin

Chocolate Mint

Classic minus the nuts

Lemon

Buenos Aires

With maple syrup, organic oats and giant red flame raisins

Peppermint buttercream.

Brownie sandwiching a layer of dulce de leche.

Chocolate Chunk

Townie

Big pieces of chocolate and toasted walnuts

Gluten free* with amaranth and quinoa, not wheat.

Triple Chocolate

Black Magic

* Not made in a gluten free facility

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

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

Sky's the Lemon With fresh lemon juice, lemon zest, and candied lemon.

$35 CALL888 888636 6368162 8162 CALL

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Raspberry Raspberry buttercream and topped with a raspberry made of fondant.

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Where you see this, items ship for $9.99 flat rate per address. C ombine with other flat rate items and the price is the same.

$50 ZINGERMANS.COM ZINGERMANS.COM

With candied lemon zest.

Ginger Spicy, crystallized ginger.

Cheddar Herb A savory scone with cheddar and fresh rosemary.

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

10 piece assortment G-10P SHIPS FOR FLAT RATE

17 17

Bacon Learn more about our top selLing bacONS online Spencer's Back Bacon

Wisconsin Applewood Smoked The house bacon at Zingermanâ&#x20AC;&#x2122;s Deli and our top seller. 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 $17 M-SLAB 5-6 lb slab, whole $80 EACH SHIPS FOR FLAT RATE

Back bacon is basically pork loin with a bit of the side bacon attached, dry cured, then smoked. It's what they call bacon in Britain and Ireland. M-IRI 8 oz sliced $10 SHIPS FOR FLAT RATE

Burgers' Jowl Bacon Jowl bacon slices come a bit smaller than belly bacon and the fat is creamier, more delicate. It fries up more quickly, so make sure to watch it closely. M-JWL 1 lb, sliced $10 SHIPS FOR FLAT RATE

Allan Benton's Dry Cured The most intense bacon we carry, definitely not for everyone. Prized by chefs, including David Chang of Momofuku. M-BBT 1 lb sliced $17 EACH SHIPS FOR FLAT RATE

Arkansas Peppered Bacon Hickory smoked and wrapped in a sweet and spicy jacket of black peppercorns. M-ARK 12 oz sliced $14 SHIPS FOR FLAT RATE

Cherrywood Bacon Smoked with cherrywood for just over twenty-four hours. Cured with celery-based nitrate so it bears the odd label "uncured". M-CHY 12 oz, sliced $16 SHIPS FOR FLAT RATE

Nodine's Juniper Smoked Bacon The flavor is sweet, the aroma lightly smoky with some juniper pine present. For those who like their bacon on the lighter end of the spectrum. M-JUN 1 lb sliced $20 SHIPS FOR FLAT RATE

Arkansas Long Pepper Bacon Coated with aromatic Balinese long pepper. Exotic and down home at the same time. M-ALP 1 lb sliced $20 SHIPS FOR FLAT RATE

Heirloom Berkshire Dry Cured Sam Edwards gets special hog bellies from heirloom breed Berkshire hogs, renowned for their full flavor. Smoked over green hickory. It's not as intense as Benton's bacon, but it isn't for the faint of heart, either. M-ECB 12 oz sliced $16 SHIPS FOR FLAT RATE

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Salamis and sausages are made by grinding different cuts and merging them to cure. Primals are made by curing whole cuts, like loins and hams. Here are two of my favorites.

meat chOcolaTE Ibérico Bellota 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 acorns (bellotas) the last months of their lives. The acorn diet has a magical effect on the meat’s texture. It appears to lower the fat’s melting point to body temperature. Eating a thin slice is like placing a piece of chocolate on your tongue—it immediately puddles, the flavor releasing itself in the process. M-LOM about 1.1 lbs $150

made for the mountains Speck

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. From La Quercia. M-SPK 3 oz sliced $14 SHIPS FOR FLAT RATE

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The insider's pick

Broadbent Kentucky Sausage

Fresh pork, sage and red pepper, stuffed into a cloth bag, smoked and air dried. Our staff's favorite sausage. M-BRB 1 lb $10 SHIPS FOR FLAT RATE

and now for spreadable meat

Nduja from La Quercia

Nduja is a specialty of Calabria in Italy, where they love chiles and anything spicy. It's a salami of a sort, but rather than coarsely grinding meat and making it sliceable, this is ground even finer so it's spreadable. Traditionally, this would have been made from the “poor cuts” of preserved pork. Enter La Quercia, American Prosciutto makers in Norwalk, Iowa. Herb and Kathy make their Nduja from prosciutto and speck, the polar opposite of poor cuts. The meats are ground and blended with red pepper to make a spreadable treat that spices up all sorts of dishes. Toss a dollop with pasta, spread it on a burger, vegetables, or good crusty bread. Any dish that could use a little character is fair game. It’s spicy, but not terribly hot, so go to town. M-NDJ 12 oz package $29 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

Italian via iowa Borsellino Salamis

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

wilder not mILDER

Wild Boar Salami

Outstanding Texas wild boar mixed with all natural pork belly, seasoned with cloves and juniper berries. It's the lean, funky cousin to traditional salami, influenced by the boar's outdoor diet of roots, grasses and wild berries. Made by Cristiano Creminelli in Utah. M-WLD 7 oz salami $25 SHIPS FOR FLAT RATE

24 hour energy meat Salami Musica

Salami Musica was originally made for salami maestro Christiano Creminelli’s hometown music festival. The party lasts twenty-four hours and the band requested meat that could keep them going all night. Move over, 5 hour energy drink. Here’s the 24 hour energy meat. Spiked with 10% pork liver which gives it extra gusto. M-MUS 7 oz $20 SHIPS FOR FLAT RATE

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starT here

La Quercia Prosciutto Americano Cured Ham If you want to get an introduction to cured American ham you couldn’t do much better than to start with Prosciutto Americano. This is La Quercia's mildest, most straightforward cured meat, the one they sell more of than any other. It’ll remind you of Italian prosciutto but the flavors are more forward and there’s more of a mineral tang to the finish. While Italian prosciutto is made with standard breed white pigs raised without any guarantee of their conditions, this is made exclusively from Niman Ranch naturally raised pork. There are no hormones, no sub-therapeutic antibiotics. The pigs are far from being confined; they have access to the outof-doors and room to root and roam. The pork is not smoked; it's simply cured with sea salt and hung to age for just under a year at Herb’s cured ham house in Norwalk, Iowa. M-PAM whole, deboned, unsliced, about 7 lbs $275 SHIPS FOR FLAT RATE

or here

Broadbent Smoked Cured Ham If you're new to American cured ham, here's another place to start. Broadbent is a classic salt-cured and smoked ham (unlike Prosciutto Americano, above, which is not smoked). It's made by Ronnie and Beth Drennan in southern Kentucky. It's from standard breed pigs, smoked gently, aged just under a year, making it milder than many other American hams we sell which are aged for longer. M-BKM whole, bone-in unsliced, 12-14 lbs $130 SHIPS FOR FLAT RATE

heirloOm of HEIRLOoMs

Iberico Dry Cured Ham

Iberico pigs are basically the heirloom breed of heirloom breeds, the flavor standard against which all other pork for cured meats is measured. Its flavor and unique melt-on-the-tongue fat is unmatched by any other meat out there. In Spain, Iberico is served and eaten as simply as simple can be. No melon, no fruit, no nuts—just a plate with ham. Here it's sliced paper thin, like Prosciutto di Parma. Serve Iberico ham at room temperature. The eating experience is radically better that way. M-BLR 2 ounces, sliced very thin $20

We maintain dozens of cured hams in our aging vault, ready to be shipped to pork-o-philes at a moment's notice. No other mail order source in America carries as wide a range of European and American cured hams, from the peanut-fed Berkshire hams of Sam Edwards to the ultra-smokey cult hams of Allan Benton in Tennesse, to La Quercia's delicate Italian-style wonders cured in Norwalk, Iowa, to the ham world's most prized pork: Spain's acorn-fed bellota hams from Ibérico hogs. Go to zingermans.com, read more, get hungry, get a ham.

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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 in our amazing French cheese bag that's like a Birkin for cheese. It keeps them looking great, feeling great and tasting great. Makes a great gift for any cheese lover you know, including you.

Enjoy your cheese at room temperature for maximum flavor.

OUR PASSPORTS Matured beyond what you’ll normally find in the USA, these three cheeses, including Antique Gruyère and Parmigiano-Reggiano, are often the cheesemaker’s favorites. And mine. G-CCP with our bread $75 G-N-CCP with crackers $75

With three cheeses including perennial favorites like Farmhouse ParmigianoReggiano and Piave, hand cut from the whole wheel the day they ship. G-ITA with our bread $75 G-N-ITA with crackers $75 BREAD VERSION 2 BUSINESS DAY CRACKER SHIPS FLAT RATE

The one I enjoy most. My short list of favorites for their long aging and big, bold flavors. We’ll include three samples of mountain cheeses, including Comté and other well-aged wedges. G-MTN with our bread $75 G-N-MTN with crackers $75 BREAD VERSION 2 BUSINESS DAY CRACKER SHIPS FLAT RATE

BREAD VERSION 2 BUSINESS DAY CRACKER SHIPS FLAT RATE

English Farmhouse Cheddar, Raw Milk Stilton and Lancashire, all selected by Neal’s Yard Dairy, the premier source of English cheese. G-BRI with our bread $100 G-N-BRI with crackers $100 BREAD VERSION 2 BUSINESS DAY CRACKER SHIPS FLAT RATE

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 our bread $75 G-N-FRE with crackers $75 BREAD VERSION 2 BUSINESS DAY CRACKER SHIPS FLAT RATE

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 our bread $75 G-N-AME with crackers $75 BREAD VERSION 2 BUSINESS DAY CRACKER SHIPS FLAT RATE

EACH CHEESE PASSPORT CONTAINS

HALF-POUND CHEESES housed in French cheese bags.

Serves 7-10. Lasts at least two weeks in the refrigerator

Zingerman's Bread or Artisan Crackers

Cheese care and serving help

+ Colorful packaging

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.

UniversalLy imitated, never replicated Montgomery’s Farmhouse Cheddar

Like the British Empire, cheddar conquered the world—it’s the planet’s most widely copied cheese. Ironically, with so much emphasis on imitation, the original has become an endangered species. Montgomery’s is one of only three farms in its ancestral homeland making truly traditional farmhouse English cheddar. Big, clothbound drums are made by veteran cheesemaker Steve Bridges every day except Friday. All the milk comes from Jamie Montgomery’s herd of just under 200 Holstein-Fresian cows, which graze on a nearby hill rumored, incidentally, to be the site of Camelot. Each one is spoken for—they’re taking no new customers. Other cheesemakers have started returning to aging cheddar in cloth, not wax—notably Cabot, see next page—but like all old methods, it takes more than copying to master it. No other cheddar comes close to the penetrating, grassy, beefy, brothy flavor of Montgomery’s. C-EFC ½ lb hand cut $22 by the pound $40 SHIPS FOR FLAT RATE

king of KINGS

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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CHEese candy 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, the flavor is correspondingly intense. It fills your mouth with butterscotch and caramel, almost like a 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 SHIPS FOR FLAT RATE

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Essex Manchego One of Spain’s only farmhouse, raw milk, unwaxed Manchegos. Unwaxed Essex Manchego has a lovely, dry crumble and never tastes bitey. It goes down smooth. C-EMA ½ lb, hand cut wedge $22 by the pound $40 SHIPS FOR FLAT RATE

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cheEsemongEr's CHOice 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

Extra aging means mOre intense flavors 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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Antique Emmentaler This is the stuff the Swiss eat, cut from 200-pound wheels of cheese. Fantastic for fondue or just for eating as is. Almost a year of extra aging transforms this into an extraordinary example of traditional Emmentaler at its peak of flavor. Due to long aging, it has those flavorful little crunchy crystals you find when you savor a well-aged Parmigiano-Reggiano. Exceptional, and very hard to find in the U.S. C-EMM ½ lb hand cut wedge $13 by the pound $24

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Catch this elusive mountain cheese if you can Piave from Northeast Italy This rarely tasted traditional cheese made high in the mountains of northern Italy has been one of my favorite eating cheeses for years. We buy wheels with a little more age on them than most. Piave has the smoothness of cheddar, the texture of Parmigiano-Reggiano and the mellowness of sweet mountain butter. Flavor wise, think of a good Parmigiano-Reggiano, with a little kick of sweet mountain Gruyère. C-PIA ½ lb hand cut wedge $15 by the pound $28

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england's cLaSsiC bluE CheEse 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

Home Cheesemaking Kit Make mozzarella or ricotta at home. A grand gift to for families to enjoy together. All you need is the milk. P-HCK makes 30 batches $35

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Bayley Hazen Blue

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Bayley's cheesemaker calls this “a cross between butter and chocolate,” and he’s not stretching it. Irresistible to blue cheese lovers. C-BYZ by the pound $39 SHIPS FOR FLAT RATE

america's stanDard

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 $21 by the pound $39 SHIPS FOR FLAT RATE

Cabot Clothbound Cheddar

Marieke Gouda

Great Lakes Cheshire

Beefy cheddar, aged in traditional cloth wrappers in Vermont. Unlike wax, the cloth breathes, resulting in deep flavor. C-CCC by the pound $39

Made in the style of Dutch Gouda. An irresistibly delicious balance of sweet and savory. C-MKE by the pound $30

A tangy, crumbly, citrusy, crowdpleaser of a cheese. Lighter than cheddar. Made by Zingerman’s. C-GLC by the pound $39

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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 $9 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 one and a half pound loaf is pictured, but the three pound round is my favorite. Cut into quarters and freeze what you don’t eat. B-FRM-RND 3 lb handmade round $15 B-FRM-LOF 1½ lb handmade loaf $9 B-OLV 1½ lb loaf with black olives $14 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 $12 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 $9 SHIPS 2 BUSINESS DAY

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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 1 ¼ lb handmade loaf $18 SHIPS 2 BUSINESS DAY

chocolate sourdough bread

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

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

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 $10 SHIPS 2 BUSINESS DAY

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

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pePpered bacon farm Bread

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 Tellicherry black pepper. Every bite has a bit of sourdough tang and a lot of the sweet, smoky meatiness of bacon, plus a little spice. I’m sure it makes great sandwiches, but I’ve never had a loaf around long enough to try. B-BAC ¾ lb handmade loaf $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 SHIPS 2 BUSINESS DAY

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

jewish breadS, RYe & Beyond

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

"America's very best rye? No contest... It comes from Zingerman's Bakehouse." Saveur Jewish Rye B-RYE 1½ lb loaf $9 B-2K-RYE 2 kilo round $25 SHIPS 2 BUSINESS DAY

Pumpernickel B-PUM 1½ lb loaf $9 SHIPS 2 BUSINESS DAY

Caraway Rye B-CAR 1½ lb loaf $9 B-2K-CAR 2 kilo round $25

Onion Rye B-ONI 1½ lb loaf $9 SHIPS 2 BUSINESS DAY

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More gift boxes of bread online.

bREAkfast breads

the 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 $50

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 $45

Bread-fest Gift Box

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Zingerman’s claSsics

Rustic Peasant Loaves

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ofF the beaTen path

Deli Deluxe Bread Box

Sweet & Spicy Bread Box

Our classic deli loaves. These are the breads we built our reputation on. Honor a bread fanatic by sending our cartooned gift box of Jewish Rye, Farm Bread, Better Than San Francisco Sourdough and Pecan Raisin. G-SAM-A deli deluxe $50

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

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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. Excellent for sandwiches. I enjoy devouring loaves armed only with good butter and sometimes a toaster. B-DNK 1½ lb loaf $12 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 $10 SHIPS 2 BUSINESS DAY

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Craquelin Bread

The national bread of Belgium. It’s a buttery brioche rolled up with fresh orange zest and sugar cubes soaked in Grand Marnier®. The additions form a sweet swirl inside each slice like a cinnamon roll and their dark orange flavors seep into the surrounding dough. Some of our crew call it “coffeecake bread” which gets to the spirit of the loaf, though its texture is much lighter. B-QUE 1½ lb loaf $22 SHIPS 2 BUSINESS DAY

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

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the crown jEwel Ortiz Tunas from Spain

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

Bonito Loin Zing Select

P-ORT 112 g $8 4 or more $6.50 each P-ORT-12 12 tin case $65

Yellowfin Loin

P-YLL 6 oz $17 2 or more $15 each

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Bonita Ventresca (Belly)

Yellowfin Ventresca (Belly)

P-TUN 110 g $24 2 or more $20 each SHIPS FLAT RATE

P-YVT

110 g $17 2 or more $15 each SHIPS FLAT RATE

Decades ago chefs used to select their preferred tuna batches from the factory at Ortiz, Spain’s highly esteemed fifth generation tinned fish titan. Cheesemongers still do this with cheese, in fact it’s a specialty of some exporters like Neal’s Yard Dairy and Essex Street Cheese. But it’s something that hasn’t been done for decades with tinned fish. Last fall I went to Getaria, a fishing village in Northern Spain off the Bay of Biscay, to taste all the batches of tuna Ortiz had tinned that summer for America to select the most promising. We bought all of it, a single shoal of amazing fish that resulted in some 40,000+ tins. We’re going to age some of it and sell the rest for as long as we have it. It was the first time in a generation this has been done and I think it’s resulted in a great tinned tuna. Enjoy.

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. Four stuffed peppers per tin. P-TOP 4 pepper tin $15 2 or more $13 each

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sargASso’s Surprise Smoked Eel

I understand that the name may put you off. Eels just don’t sound appetizing. I assure you they are—more luxurious than you can imagine. This tin has four flakingly tender eel fillets, lightly smoked. Milder than mackerel or sardines, they have a texture that reminds me of salmon crossed with sea bass. Amazing stuff, with the kind of out-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 $17 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 $8 P-MPI 90 g tin with piri piri red pepper spice $8

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you'd be suRprisEd Portuguese Sardines

Tuna is our best-selling seafood, but sardines are no slouch. We sell loads of tins and I’m beginning to think it’s not a fluke because the numbers keep going up every year in a way that would make the Chinese economy jealous. There are real sardine lovers out there, and there are lots of you. Stand up, don’t be shy. With these sardines this good you don’t have to be. 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. Open a tin, and you’ll find four or five fine silver sardines nestled inside. I like to serve them simply, laid on a slice of toasted farm bread and dressed with great olive oil. Add a pinch of salt, a twist of black pepper, a squeeze of lemon and eat ‘em up. P-SAR 125 g tin (illustrated) $7 4 or more $5.50 each P-SEV 110 g tin in extra virgin olive oil $8 “The taste 4 or more $6.50 each

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bachelor's BAit Ortiz Duo Pack 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 $13

is not fishy or salty but soft and delicate and dark.” Kevin, Plymouth, Michigan

fish truffles Anchovy Stuffed Peppers

Capers and anchovies stuffed into exquisite cherry peppers, packed in good extra virgin olive oil. 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 $32 SHIPS FOR FLAT RATE

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cult-like, In a goOd way Maussane Olive Oil 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.” 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

HOUSE OIL NO. 2 Frantoio from Chile

house oil no. 1

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. O-OZB 500 ml $29 SHIPS FOR FLAT RATE

Zingerman’s Peranzana

Zingerman’s Olive Oil is made 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 FLAT RATE

La Spineta from Puglia Pugliese oils get little credit on the international oil scene. But hidden in the shadows of the huge industrial producers are artisans like the Pellegrino family. I visited their farm a couple of years ago, and I keep coming back to their full-flavored extra virgin olive oil again and again. It’s especially good in spicy pasta dishes or any place you want a really robust olive flavor. The more I use this oil, the more I like it. O-SPI 500 ml bottle $25 SHIPS FOR FLAT RATE

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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 $36 SHIPS FOR FLAT RATE

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

coastal tuscan masterpiece

Poggio Lamentano

Michael Zyw is a farmer and an artist and, appropriate to both, he crafted this oil and its label. The label is a pencil sketch, a complex study in grays and whites. The oil is also complex, but, by contrast, much more colorful. It has the bold pepperiness and green flavor of fresh cut grass and artichoke that are hallmarks of Tuscan oil, but the grove's location near the sea brings a softness. Where the oils from the Tuscan center are far more aggressive, the oils from the coast are relatively (for Tuscany) mellow. Lamentano starts big, softens a bit midway through and finishes with a meaningful but moderate amount of pepper. O-POG 500 ml bottle $40 SHIPS FOR FLAT RATE

true Tuscan

Tenuta di Valgiano Savignola Paolina Unfiltered, giving it a thick, creamy, buttery texture. It has a luscious, mouth-filling flavor that’s very grassy in this year’s harvest, hinting of artichokes with a soft touch of pepper at the finish. Carlo Fabri makes only 500 bottles a year, and all his olives are picked and pressed in a three day family affair in early November. He sends almost his entire production to us. The tall, elegant, black bottle is as sexy as the extra virgin olive oil within. Outstanding. O-SAV 500 ml $35 SHIPS FOR FLAT RATE

This is consistently one of our most popular oils, and a stand-out in Tuscany for its soft-edged intensity. Valgiano is a touch gentler than other more audacious oils from the center of Tuscany, but it’s still got plenty of pungent, peppery, olive-y goodness. O-VAL 500 ml bottle $45 SHIPS FOR FLAT RATE

Roi from Liguria 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

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nOw introducINg chOColate Zingerman's Peanut Brittle

Candyman Charlie Frank isn't reinventing the wheel, just making it more delicious. In his classic brittle, Jumbo Runner peanuts jut like boulders from a shiny, golden candy sea. The texture looks silky but shatters in crisp shards with each bite. In his new chocolate version the crispiness is balanced by a silky cloak of chocolate. To achieve all this magic, Charlie makes small batches by hand with a watchful eye. This is stovetop brittle, not factory gristle, with butterscotch-brown flavor, sharp, crackly texture and a finishing savor of roasted peanuts.

ClasSic BritTle

ChocOlate BritTle

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P-BRT 12 oz gift box $19 P-BRT-S 4.4 oz box $10

P-CBR 12 oz gift box $29 P-CBR-S 4 oz box $12

caramel knowledge Béquet Caramels from Montana

Robin Béquet says, "There are a great many products easier to make than caramel. In the blink of an eye you can go from potential greatness to complete disaster.” That's the voice of experience talking. In the last decade, in going from a home kitchen operation to an award-winning caramel maker, Robin has had a lot of experimental disasters. But we get to taste the benefits of her hard lessons. Her caramels are widely recognized as some of the best in the country. This silver, ribboned gift box is filled with two of our favorite types: sea salt and chipotle pepper. Caramel fans, don’t miss out. P-PEQ 11 oz ribboned box $36 SHIPS FOR FLAT RATE

seriously SensuaL Blanxart Cocoa from Spain

This stuff gives new and very seriously sensual meaning to the words “hot chocolate.” When you read about chocolate being the morning beverage of Renaissance royalty in Europe, this is what they were drinking. I know it’s hard to believe anything this good could come from a prepacked mix, but it does. So thick, so chocolatey, so intensely rich, it’s almost impossible to describe. If any beverage is better than sex, this is it. A huge hit, we always sell every bag we can import. Buy yours quick. One bag makes six servings. P-CDC 200 g drinking chocolate $9 SHIPS FOR FLAT RATE

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Our search is over Coop's Hot Fudge

I’ve been patiently searching for a great hot fudge ever since Zingerman’s Creamery started making gelato a few years ago. Till now it’d been a sickly sweet, unlucky quest. Most have too much sugar. Many have a laundry list of unpronounceable ingredients. Then along came Coop’s. To be honest, the jar caught my eye first. A waxed seal drips from the top looking like chocolate that leaked out of the vat. Usually when I see clever packaging like this I’m suspect. It often overshadows the food. To my surprise the hot fudge inside was good. Not just good, pretty great. Sporting just six ingredients, all of which I promise you’ll recognize, Marc Cooper’s hot fudge is milky and chocolaty without being overly sweet. Microwave for less than a minute and you’re in business. P-HHF 10.6 oz jar $16 SHIPS FOR FLAT RATE

right under our nOses Koeze Cream-Nut Peanut Butter

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. P-BUT 17 oz jar smooth $9.50 2 or more $8 each SHIPS FOR FLAT RATE P-CRU 16½ oz jar crunchy $9.50 2 or more $8 each

“Totally irresistable.” - New York Times

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icOnic africa

cOConut's New jam

Baobab Jelly from Africa There's no tree more iconic to Africa than the Baobab. They call it the "upside down tree" because it's leafless for much of the year and looks like its roots are stretching into the air. It might be more apropros to call it the giving tree since it provides food, clothing, medicine, shelter and water to animals and humans across the African savannah. Its fruit is reminiscent of coconut. They're big—a few pounds each—and have a hard, smooth shell protecting white flesh inside that tastes bright with hints of vanilla. To make jam from them the fruit is sun dried to concentrate its sweetness, then macerated and mixed with a bit of water, sugar and just a touch of pectin to hold it all together. The result is a novel, delicious jam with a custardy texture. It's tart, with vanilla undertones and tastes like no other preserve I've tried in nearly twenty years of food finding. P-BAO 15.87 oz jar $12

Coconut Jam Across Southeast Asia they make Srikaya or simply Kaya. In Malaysia, the name means “rich” but a more detailed translation might also include "smooth," "creamy" and "more please." This version is made closer to home, in San Francisco, by slow cooking coconut milk, egg yolks and sugar. Its flavor is surprisingly complex for something with so few ingredients. It is deep and sweet like coconut custard, with a texture like lemon curd. Traditionally it’s spread on toast for a morning treat, but don’t stop there. Set it out with pretzels or apple slices for dipping, pair with fresh goat cheese, whirl into yogurt, put a dollop over ice cream or spoon it up right out of the jar in a dark closet. P-CJM 8 oz jar $16 SHIPS FOR FLAT RATE

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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. EACH SHIPS FOR FLAT RATE

8 Year Aged

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

a kind of white balsamic

Agrodolce White Balsamic Vinegar

Sometimes I can predict foods that are going to be a hit. Chocolate Sourdough Bread was a nobrainer. Chocolate Banana Bread, natch. And sometimes they catch us by surprise, like this. Agrodolce vinegar has been selling at incredible rates despite the obvious fact that it’s not exactly inexpensive. Why? Maybe it's because we've been noting how it tastes like balsamic but it's a white wine vinegar. More than anything else, I want to chalk up its success to its flavor. It’s exceptionally delicate, subtly sweet and really delicious. 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 250 ml bottle $25 SHIPS FOR FLAT RATE

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stones, NOt STEel Macroom Irish Oatmeal

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 $14 2 or more $10 each

the new staple

Tinawon White Rice from the Philippnes You might seriously consider kicking all your white rice to the curb to make room for this. It's white rice, but it's not polished so most of its bran (and nutritional goodness) is intact. It's harvested by hand on two-thousand year old Banaue rice terraces in the Philippines and dried in the sun so it's got a lot of positives, environmentally speaking. Most importantly, it tastes really, really good. It's become my staple white rice. P-TWR 1 lb bag $10 2 or more $8 each

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southern spread Pimento Cheese Spread

Pimento cheese is a salty, tangy spread of Cabot Vermont cheddar, Hellmann’s mayo, pimento peppers and spices. One of our best selling foods. C-PMC 8 oz tub $8.50 SHIPS 2 BUSINESS DAY

tiny wild artichokes

Wild Artichokes in Olive Oil

In Italy, they're called carciofini selvatici, which is the name you'll see on the label. They're a variety of artichoke that grows wild in Calabria during April and May. Picked by hand, they’re dethorned and cleaned, then blanched for just a few minutes so their texture remains firm. 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—a spice you find in many Calabrian foods. The red pepper is so subtle you won’t notice its faint spice until you’ve had two or three, a feat that’s way too easy to accomplish with artichokes this good. Throw a couple in a pasta dish. Add them to salads. Serve alongside some sheep’s milk cheese. Or follow your heart, open the jar and just eat 'em straight up. P-ART 175 g jar, about 30 artichokes $25

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 $17 SHIPS FOR FLAT RATE

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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

INCLUDED

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

FREE SHIPPING

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

hog HeavEn

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

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

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 $9 2 or more $8 each P-MLM-8 case of 8 $50

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From Zingerman’s Bakehouse, four of our amazing, traditional Jewish baked goods. Never any preservatives, never any fillers, never anything other than what you'd find in your home kitchen: real eggs, real vanilla, real butter, real everything. Don’t miss them. Not Kosher.

Superstar Assortment Rugelach and Hamentaschen Box Our two favorite Jewish baked goods in two different flavors. Classic and chocolate rugelach, vanilla cream cheese and apricot hamentaschen. P-RHN 8 pieces rugelach, 6 pieces hamentaschen $30

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Hamentaschen

Rugelach

Vanilla Bean Cream Cheese, Poppyseed, Apricot

Walnut & Currant, Apricot, Chocolate & Raspberry

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 the 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: Mardi Gras, St. Patrick’s Day, whenever. P-HAM 12 piece gift box $30

Rugelach are the royalty of Jewish baked goods: crispy, flaky, cream cheese pastry, dressed in cinnamon sugar. Shaped in little open-sided rolls you take a couple bites, a shower of sugar and cinnamon fills your fingers and you're done. Then you reach for another. We offer two gifts boxes. One with half classic toasted walnut with currants and half apricot, the other with half chocolate, half raspberry. P-RUG 8 classic & 8 apricot $30 P-RCR 8 chocolate & 8 raspberry $30

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Coconut Macaroons

Mandelbread

Vanilla Bean, Chocolate

Traditionally they're for Passover, but I'm on a mission to have us eating macaroons all year long. Why hold back when they're this good? Our coconut macaroons are slightly crunchy on the outside, rich and creamy on the inside. Baked with Madagascar Vanilla or Belgian Chocolate. 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 SHIPS FOR FLAT RATE

Toasted Almond and Citrus 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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Fresh Finds for

A woRthy rival: a kEtchup match-up

Bulgarian Ketchup

Ladies and gentleman, in the red corner, the defending champion of American ketchups. You know who it is. And in the blue corner, fighting out of Bulgaria, we have our challenger. I’ve been searching for great tasting ketchup for years, but they all seem to miss the mark. Some are too sweet, others go crazy with spices and most end up barely tasting like tomatoes any more. That’s why I love this import: it actually tastes like tomatoes. It definitely has sweetness to balance the brightness of the tomatoes, but it doesn’t dominate the flavor like lesser contenders do. The harshest ketchup critic I know (my daughter) declared it “good” between French fry dunks. Anyone with a picky eating toddler knows that’s high praise. I don’t have any creative suggestions for where or how to use this ketchup. We all know what it’s for and how to use it. Take the ketchup challenge with your favorite and see for yourself. You call the match. P-BKP 345 g bottle $9 SHIPS FOR FLAT RATE

Maine’s grAnola maEstra Lucy’s Extra Seedy Granola

Our purchasing manager, Joe Capuano has been enjoying Lucy’s granola for years. Every summer he vacations in Maine and a few years back he discovered Lucy and her delicious granola at a farmer’s market. They struck a friendship (“that’ll happen when you order a case every few months,” he says) and visiting Lucy at her kitchen became a yearly event. Still, Joe’s not a pushy man, so he didn’t bring this up to me. After finally tasting one of the bags he brought into the office, I wish he had. Lucy is one of those inspired chefs who are proving there’s more to granola than just hippie good will: it can really taste good, too. Her extra seedy variety is nutty, not too sweet and generally rather light for a granola. Sweetened with honey and maple syrup from a local farm it’s one of the better-balanced granolas you’ll find on any store shelf. Powered by pumpkin seeds, sunflower seeds, coconut, almonds, oats and more, it’s a great way to start the day in a bowl with milk or, like a true tree hugger, mixed with yogurt. P-ESG 1 lb bag $16 SHIPS FOR FLAT RATE

The hOney thaT sAved the whales Meadowfoam Honey

I love culinary accidents like this. Right around the time people stopped using whale oils some clever people discovered that oil made from the seeds of the meadowfoam plant (native to the Pacific Northwest) was a sustainable replacement. Named for little white flowers that blanket the ground (looking like the foaming sea), folks quickly discovered that the honey made from the plant was incredibly tasty. The seeds are still considered to make one of the best vegetable oils around, but it is the honey that ended up as a culinary star. It tastes like toasted marshmallows with a caramelized, burnt sugar flavor tipped with notes of vanilla. It’s got everyone excited from chefs to honeyphiles to Midwestern food finders like us. It’s fantastic drizzled into yogurt, poured over fresh goat cheese or stirred into drinks as a natural sweetener. P-MDH 9 oz jar $15 SHIPS FOR FLAT RATE

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hobBIt sandwich Spread Pic’s Peanut Butter from New Zealand

The first “new” peanut butter we’ve offered beyond Michigan’s own Koeze’s (p. 37). Instead of staying in state, we cast our peanut loving gaze across the Pacific to the magical land of Middle Earth—er, New Zealand. That’s where Pic (you gotta love Kiwi names) took his personal passion to eat peanut butter not loaded with sugar and created a spread worth spreading. He takes peanuts from Australia’s South Burnett region, roasts them in small batches, adds a pinch of salt and calls it good. We call it really, really good. Pic’s smooth variety isn’t the whipped supermarket stuff, but it’s a tad smoother than most specialty butters we’ve tried. Give the whole jar a stir to mix back in the peanut oil that can separate. Spread on a bagel and feel the high oleic, high protein, cholesterol free power of New Zealand peanut butter! P-PPB 13.4 oz jar $15 2 or more jars $12 each

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Super flAvor froM the geniUs nut

Raw Macadamia Nut Butter

The nut butter revolution started by peanut butter a century ago has finally come into its own. These days it seems that if you can crack it, you can turn it into butter. The best I’ve tried (like this one) have at most two ingredients: the nut and a touch of salt. But for this butter they skipped the salt. Organic Hawaiian macadamia nuts are the one and only ingredient. The nuts are ground to a nearly smooth, buttery, slightly crunchy spread that even peanut butter lovers are reaching for. Macadamia nuts are considered a “super food” in health food circles because of all their nutrients and energy sustaining properties (and probably because they’re super expensive) and that’s great, but you and I know that the flavor is what counts. Here’s the report: buttery, sweet, maybe a slight bitter note in the finish to keep it classy. Use it everywhere you would peanut butter and more including savory dishes. Go to your cupboard now and make room for a jar! P-RMB 8 oz jar $29 SHIPS FOR FLAT RATE

piOnEer American pastA Baia Pasta from Oakland

In the last 20 years there’s been huge growth in American artisan cheesemaking and bread baking and dozens of other industries including stove top sweets (p. 10), but there’s never been a great American extruded dried pasta—until now. Out in Oakland, California, Baia is taking advantage of the fantastic organic flours available in the US to create some equally fantastic pasta. They use traditional techniques the Italians have mastered like extruding the pasta through bronze dies (think Play-Doh maker and you’ve got the right idea) to give it a rough surface texture that’s ideal for sopping up sauce. They also dry the pasta slowly at low temperatures to develop flavor. The result is a toothsome pasta that tastes like fresh bread and contends with many great Italian pastas. P-BAI-GEM 1 lb gemelli short twisted tubes $14 2 or more $11 each

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More Fresh Finds for

Reading ChEese fRom VermOnt

Like a Swiss raclette, but made in Vermont. Amazing for melting over potatoes or, served on a cheese plate, next to some pickles and mustard. C-REA by the pound $35 SHIPS FOR FLAT RATE

goOd to goat

Brabander Goat Gouda from Holland

Born from a delicious acCident

Chocolate Covered Caramel Marshmallows

After breaking up a batch of their caramel walnut toffee into bite-size chunks, the chocolate geniuses at Vosges Haut Chocolates were left with a pile of toffee crumble that needed a home. They began mixing the surplus with some of their other housemade confections: marshmallows and caramel. They covered the concoction in bitter, dark chocolate and crowned with a sprinkle of the toffee crumble. Voila! A sensation was born. The marshmallow gives each piece a wonderful bounce. The soft caramel is mixed with pieces of pecan giving it a luscious yet substantial texture. P-VCB 9 piece box $39 SHIPS FOR FLAT RATE

Twenty-five pound wheels are crafted in the south Holland province of Brabant and aged for just under a year. The resulting cheese is a universal hit with everyone I’ve shared a piece with. Fresh tasting, with notes of caramel and cream and just a background hint of the chalky flavor usually found in goat cheese. Wheels are selected just for Essex Street Cheese by Betty Koster of L’amuse, who runs Amsterdam’s best cheese shop. C-GGO ½ lb hand cut wedge $19 by the pound $36

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winter’S suBTle bacon Juniper Smoked Bacon

One of the premier bacon makers on the East Coast, Nodine’s has been curing in Goshen, Connecticut, since 1969. While many bacon makers, like Allan Benton (p. 18), go for a blast of flavor, Nodine’s seeks a lighter touch. “We only smoke the pork about 12 hours. We don’t want a real heavy smoke on it,” says Ron Nodine, who founded the smokehouse four decades ago and is still part of the day-to-day operations. (In comparison, Benton smokes for at least 48 hours.) For their prized juniper bacon, they smoke the slabs over hardwood sawdust liberally spiced with dried juniper berries. It’s an old English technique that preserves pork’s natural sweetness, peppering it with a bit of pine. It’s particularly nice with seafood and dishes with more subtle flavors. M-JUN 1 lb, sliced $20 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.

Some of our foods like to take the summer off. Now they’re back, tanned, rested and ready.

Exalted pie Toasted Pecan Pie

Our most popular pie is baked at Zingerman’s in a flaky all-butter crust and feature loads of toasted nuts and natural brown sugar. Gift boxed in two options. Serves 10-12. A-PEC pecan, in cartoon box $60 G-PEC pecan, in wooden crate $65 FREE SHIPPING

legitimate gimmick Chocolate Covered Popcorn Toffee

The Heathcliff

Bayley Hazen Blue and Italian chestnut honey. Smoky, intense, hard core flavor. Gift boxed together for a lover’s weekend. G-HEA heathcliff $45

A tin holds a board game’s worth of scrabble-sized pieces of toffee, studded with popcorn, covered in chocolate. The flavor is a little salty, a little corny (in a good way), touched with butterscotch and caramel. The texture is crisp, the toffee pops when you bite it and the tiny corn kernels add to the texture. In a world where chocolatiers are trying any gimmick they can this is one new combination that really works. P-PCR 8 oz tin $24 SHIPS FOR FLAT RATE

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Made with America’s best peanut butter Peanut Butter Dark Chocolate Clusters

Whatever our friends at Koeze in Grand Rapids, Michigan wanna do with their Cream-Nut peanut butter is fine with us. The dark chocolate clusters have a core of Cream-Nut peanut butter blended with white chocolate, rolled in chopped pecans, covered in dark chocolate. P-KPP 4 cluster box $14 2 or more $12 each

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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. Our bacon club has been lauded by chefs, sous chefs, home chefs, pork-o-philes and bacon freaks all over America. It’s our most popular food club by far and it’s not just the novelty of bacon-by-mail that makes it so loved. The bacons are downright amazing. It’s hard to find any of these bacons in most shops, let alone all of them. They represent the pinnacle of American bacon making and, let’s be honest, this is one food that no one in the world does better than us. Sorry Europe, it’s true. Your ParmigianoReggiano and your Champagnes are great, but you can’t touch our bacon. Also, we don’t ship to Europe, so we get this one all to ourselves.

Each shipment contains bacon stories, histories, recipes and great bacon. “Amazing artisan bacon” Mario Batali

BONUS!

DOUBLE BONUS!

Bacon refrigerator magnet

Guide to Good Bacon Booklet

“Fantastic gift!” Bobby Flay

“The best thing I ever ate.” Michael Symon

FOUR BACON CLUBS THREE MONTHS G-BAC-3 $99

Applewood Smoked Kentucky Dry Cured Arkansas Peppered

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

ALL YEAR

QUARTERLY

G-BAC-12 $400

G-BHF-4 $199 Quarter 1 Applewood Smoked Irish Style Back Bacon

Month 1 Nueske’s Applewood Smoked

Month 5 Broadbent Kentucky Bacon

Month 9 Hungarian Double Smoked

Quarter 2 Kentucky Dry Cured Arkansas Peppered

Month 2 Arkansas Peppered

Month 6 Cherrywood Smoked

Month 10 Newsom’s Dry Cured

Quarter 3 Tennessee Dry Cured Missouri Jowl Bacon

Month 3 Hickory Duroc

Month 7 Spencer’s Irish Style

Month 11 Benton’s Dry Cured

Quarter 4 Balinese Long Pepper Cherrywood Smoked

Month 4 Jowl and Steak

Month 8 Long Pepper

Month 12 Nodine’s Juniper

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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.

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 that look nice but taste bland. These are the product of great ingredients, solid recipes and a lot of tender care. They’re our most popular gift—we ship thousands to food lovers across America every year.

– COFFEECAKE CLUB – 3 Months G-C-3 $120 One cake per month Sourcream, Gingerbread, Hot Cocoa

Enter our coffeecake club, and you can send our top-selling coffeecakes over and over, month after month. They’ll have the opportunity to try all of our most famous coffeecakes, one per month. Just as they start to miss the one they finished off a couple weeks ago, a new one will show up. Your delicious gift will arrive in our printed gift box for up to six months, making your succulent sentiments hard to forget. A gift subscription makes a great professional present.

6 Months G-C-6 $230 Sourcream, Gingerbread, Hot Cocoa, Teacake, Lemon Poppyseed, New Deli

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toTAlL y baked 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.

– BAKER’S CLUB – Three Month Membership G-P-3 $99 Four assorted Brownies One pound gift box of Rugelach Cinnamon Rolls

MORE AWE INSPIRING DROOL INDUCING FOOD CLUBS ONLINE

CALL 888 636 8162

Six Month Membership G-P-6 $199 Previous three installments plus Chocolate Banana Bread Four assorted Mini Coffeecakes Gift box of one dozen Macaroons

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9AM-10PM ET EVERY DAY

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– BREAD CLUB – Three Month Bread Memberships 1 loaf per month 2 loaves per month

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.

G-1-3 $70

G-2-3 $100

Roadhouse Bread

Roadhouse & Sourdough

Paesano

Chile Cheddar & Paesano

Chocolate Sourdough

Chocolate Sourdough & Farm Bread

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

G-2-6 $200

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

Roadhouse & Sourdough

"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

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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. 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.

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

– 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 Emmentaler

France

USA

Ossau French Mountain Camembert Fort St. Antoine Comté

Great Lakes Cheshire Bayley Hazen Blue Pleasant Ridge Reserve

Spain

Britain

Farmhouse Mahón Aged Manchego Aged Zamorano

Raw Milk Stilton Montgomery’s Cheddar Kirkham’s Lancashire

G-CHE-3 $200

G-CHE-6 $390

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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 $180

G-MEAT-6 $350

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

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