Zingerman's Mail Order Fall Buyers Guide 2015 by Zingerman's Mail Order

Cut to Order

Why freshness matters when you’re talking about aged cheese. When you’re buying a well-aged cheese—one that’s rested on pine planks for six months, a year, or even more—does it really matter if it’s been cut from the mother wheel recently? Yes, it definitely does. Once a wheel is cut into a wedge of cheese's flavor has nowhere to go but down. Here’s why. By Mo Frechette

The primary culprit for flavor loss is air. Air surrounded the wheel of cheese, of course, but it didn’t penetrate the paste inside thanks to the rind. Now the cheese, with its insides showing, is under seige by air. Air swoops in to dry out the cheese, carrying the environment's off-aromas and unwanted bacteria along the way. To protect the cheese’s cut face from air’s ravages we often wrap it in plastic or, worse, cry-ovac. It seems like a safe way to seal in moisture but it has negative consequences. Cheese, for lack of a better word, is alive. It has enzymatic activity its entire life, whether it’s a whole wheel or a cut piece. The activity releases gas that often has funky aromas. If the gas is sealed in by plastic and has nowhere to go it’s absorbed by the cheese’s fat molecules in the same way butter in the fridge picks up the smell of onions. If you’ve ever cut the plastic on cheese and smelled ammonia that’s what’s happening. Most cheese shops accept a bit of cut cheese as a necessary evil. If nothing else, it helps customers shop faster. But it should be done at a minimum and it should be closely monitored. Cut cheese never gets better than the day it was cut; you can no more age a cut piece of cheese

than you can age a glass of wine. The smaller the piece, the faster it goes down hill. Being a mail order company we must cut cheese to ship it. But we cut all of our cheese to order the day it’s shipped, even on our busiest days of the year when it means we have two teams of five people working around the clock to hand cut ten thousand pieces of cheese. We also use a special French cheese bag that substitutes for the plastic or paper you see elsewhere. It keeps the cheese moist but lets it breath too, so you won't discover strong, off-putting aromas when you're ready to eat it.

French Cheese Bag A trained cheesemonger can wrap a piece of cheese perfectly. Good luck to the rest of us, though. We get a crinkled wrapper gapping at its corners and that means our cheese dries out in the fridge. Bags work so much better, but until now I've never found a bag that lets cheese breathe yet keeps it from drying out. This bag does just that. Slip your naked cheese inside this French marvel—or two cheeses, they’ll fit just fine—roll down the top and you’re in business. The wax lining keeps them in perfect shape. It lasts, too—reuse it for other cheese, it'll keep almost any hard cheese in great condition. We use it to wrap nearly all of our cheese when you order. Mo Frechette founded Zingerman’s Mail Order. Write him at moeats@zingermans.com.

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What If yOU could oNly pick thrEe? Desert Island Cheese Gift Box

You’re stranded on an desert island. You only have three cheeses (and presumably a refrigerator). Which ones are they? I asked this question to a number of good cheesemongers and the same cheeses kept popping up over and over so I figured I was on to something—a collection of cheeses so compelling the best cheesehounds I know would choose them above all others. The picks are classic well-aged Italian Parmigiano-Reggiano, real cloth-wrapped English cheddar from its birthplace in Southwestern England, and French Comté aged in the halls of Fort St. Antoine. We'll hand cut a half pound of each, wrap them in our French cheese bags (see the article at left) and nestle them in a box with crackers. Now go find that island. G-N-DES 3 cheeses plus crackers $75 SHIPS 2 BUSINESS DAYS WARM WEATHER CARE

Find more cheeses you can take to your desert island online at zingermans.com

BRAD'S PICK Comté from Fort St. Antoine

LISA'S PICK English Cheddar

MO'S PICK Parmigiano-Reggiano I assume there will be things to cook on the island and there is no better cheese to cook with on earth, bar none, than Parmigiano-Reggiano. Especially when it’s the hilltop cheese we sell,full of complex aromas and flavors. C-PAR by the pound $32 SHIPS 2 BUSINESS DAYS WARM WEATHER CARE

I gotta confess, I’ve loved this cheese from the get go. Jamie Montogermy's cheddar is the best I've ever had Don't pass it by. This cheese is a legend for a reason. C-EFC by the pound $40

I love all types of cheese. Young, aged, mold-ripened, washed-rinded, fresh, spreadable, creamed, melted, grilled, cubed, chopped, sliced, grated, hard, soft, semi-soft, herbed, hand-made, industrial, and even powdered. I eat cheese every day and I can think of hundreds of every day cheeses but t this Comté is the only every time of every day cheese, my desert island cheese. C-COM by the pound $38 SHIPS 2 BUSINESS DAYS WARM WEATHER CARE

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Desert Island Slice

Rory Conner’s Handmade Cheese Knives Great knives don’t make cheese taste any better. They do make for quite an experience, though. Read more online. P-ROR twin pronged, 4 inch blade, boxed $200 P-RYR paddle, 4 inch blade, boxed, $200 FREE SHIPPING

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Three Simple Steps How Koeze makes the best peanut butter in America. The other day I counted more than 50 different nut butters on the shelf at the grocery, including about 20 kinds of peanut butter. What differentiates one from another? What makes a peanut butter stand out from the pack? Why is Koeze’s peanut butter—from a recipe that’s one hundred years old and counting—so good? Here are 3 reasons. By Val Neff-Rasmussen

1. Start with better peanuts. There are four basic kinds of peanuts: runner, Spanish, Valencia, and Virginia. Ninety-nine percent of commercial peanut butter is made with low quality varieties of runner peanuts. They’re a high yielding crop, which means they’re inexpensive, the primary concern of most commercial peanut butter makers. Howeverm they don’t taste all that great. The peanut butter mavens at Koeze Cream-Nut Peanut Butter use a high quality grade of Virginia peanuts. They’re large, very flavorful, and compared to the runners, rather expensive. In fact, due to the price, most Virginia peanuts are sold for snacking. By starting with better nuts, Koeze is able to produce a peanut butter that’s richer, more nutty. (Other nut butters we sell, like the Walnut Butter from Limerock Orchards and the Pistachio Paste from Fiddyment Farms, at left, are made entirely with high-quality nuts grown on their own estates.) 2. Add salt, but nothing else. To mask the flavor of poor quality peanuts, most commercial peanut butters add a lot of sugar. They also usually whip in hydrogenated vegetable oils to keep the peanut oil from separating from the peanut butter. In addition to adding trans fats they can give the peanut butter a gummy texture. At Koeze, the only ingredient other than peanuts is a pinch of sea salt. It’s the same with Pic’s Peanut Butter: just peanuts and salt. That means when you taste it you’re tasting the rich, slow roasted peanut flavor, not a bunch of sugar or binders.

3. Take time to smell the roasting nuts. The industry standard these days is to use very hot ovens and conveyor belts to quickly roast enormous batches of peanuts. Speeding up the process cuts costs, but it also cuts flavor. Roasting so quickly doesn’t give the peanuts much time to develop color—the caramelization that adds so much to the flavor of the nuts. Koeze roasts their peanuts in an old coffee roaster from the 1940s. Inside, 300-pound batches of peanuts roast slowly over an open flame. Workers check every single batch for flavor and color before deciding that the nuts are ready. The room where they’re roasted smells amazing: warm and nutty and sweet, like peanut butter cookies that just came out of the oven.

Coming Soon—Koeze Peanut Clusters The holiday stucking stuffer for peanut butter lovers. A core of Cream-Nut peanut butter blended with white chocolate, rolled in chopped pecans, covered in dark chocolate. Coming soon to zingermans.com. Val Neff-Rasmussen is a food seeker and writer at Zingerman's. You can reach her at vneffrasmussen@zingermans.com.

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

New Zealand Peanut Butter Pic’s Peanut Butter

Pic 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 super-whipped supermarket style, 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 SHIPS FOR FLAT RATE

Nut butters from other mothers Walnut Butter

Peanut butter—been there, done that? How about walnut? It's got it all: a fluffy, light texture complemented by a toasty warm flavor. On top of ice cream it’s almost like chopped nuts and Fluffernutter® in one. (I mean that as a compliment, all you Fluffernutter® haters). P-WBB 8½ oz jar $25 SHIPS FOR FLAT RAT

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

y Six things to do with peanut butter

other than make a sandwich 1. Churn up a batch of peanut butter ice cream 2. Blend a protein-packed peanut butter smoothie 3. Mix up a peanut sauce for chicken satay or Thai lettuce wraps 4. Whip up a pan of chocolatepeanut butter brownies 5. Bake a batch of peanut butter muffins or scones 6. Simmer into a savory curried peanut soup

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Staying Relevant How to keep up with the times when you make traditional jam. American Spoon jarred its first preserves in Petoskey, Michigan in 1982. “When we started there were basically no artisan jam makers in the US,” said Noah Marshall-Rashid. His father, Justin, started the company. “If you wanted highquality preserves you had to go to Europe. We wanted to reintroduce America to the amazing foods being made right here." Here's a look at some of the e? By Brad Hedeman Like Zingerman’s (we started in 1982, too), American Spoon decided to stay relatively small. They had opportunities to become a large-scale producer distributing preserves to grocery store chains across the country. Instead they focused on flavor, not finance. “We think of ourselves as craft-makers,” Noah continued. “We don’t let efficiency get in the way of the taste. Slow cooking in small batches is still the way we do things because it makes the best tasting preserves.” Climate counts “Michigan’s distinct micro-climate yields the most flavorful fruit in America," says Noah. “The short growing season and lots of sunlight leads to an incredible development of sugar and flavors in the fruit. That means our preserves taste different (better) than preserves made in other parts of the country.”

like that, we might never get to taste some of these exquisite fruits in a jar. Big enough, small enough The size of American Spoon is an asset in the increasingly competitive artisan preserves market. “We can produce more jars than most artisan jam makers and that gives us some financial freedom,” Noah explained. “We can find something exceptional that we love, develop a unique recipe and only make it for a short period of time and not worry about its sales,” Noah continued. “Seasonal releases are not just okay, they make you a more interesting company. Customers come back for the next special release. You’re more than just a jam maker, you’re introducing people to something new all the time.” That’s a freedom most start-ups can’t afford.

Hedging farmer risk Farmers don’t like to take risks. They wouldn’t choose to plant some varieties—like Early Glow Strawberries, which are small, fickle, but oh so delicious—unless American Spoon was there to buy the harvest. “We invest heavily in our relationships with growers and foragers that we enjoy and admire.” Noah continued. “Our success is tied to their success.” Limited productions, like Wild Blueberry Compote and Wild Thimbleberry Preserves, are only possible because of dedicated foragers. The fruits take a tremendous amount of work to gather during very short harvests, but because American Spoon is there to buy the fruit, it’s worth it for the foragers. Without relationships

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

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New from Tiny (wild) blueberries

Wild Blueberry Compote from Northern Michigan

Really rare, really expensive and really good. We were able to finagle a few cases of this almost unknown jam from American Spoon in Petoskey, Michigan. (Supplies are very limited and only available for a short period of time every year.) This is by far the most precious and costly fruit in America, and demand always greatly exceeds supply. Like raspberries, thimbleberries aren’t a true fruit but rather a collection of red drupelets that, together, look sort of like a thimble. Thimbleberry bushes grow in the cool, moist, rocky soils of Michigan’s western Upper Peninsula. The scarlet fruits are tart with a captivating floral aroma. The seeds are small, crispy and release a pleasantly nutty flavor. To make the berries into jam American Spoon simmers them for just a few minutes with Michigan beet sugar so their delicate aroma is not cooked off. Rarely seen outside of northern Michigan, the jam is sweet, tart, bright and floral. A special jam for special occasions, like morning toast. P-THI 8 oz jar $29

When I recently visited American Spoon, Justin Rashid’s un-paralled preserve company in northern Michigan, I noticed some crates of wild blueberries. “What are those?” I asked. “Those are special. Forget you ever saw them.” I didn’t. I had an inkling something delicious was afoot. Instead I pressed and pressed until he agreed to let us have some. To say the supply is low is an understatement. The supplier is one man. He forages in the Hiawatha National Forest in Michigan’s Upper Peninsula. The berries aren’t the marble-sized fruit you see at the farmer’s market—they’re the size of a small pea. The lone picker works the season—just two weeks in August—selecting ripe berries from knee-high bushes. He loads the berries into his minivan every couple days and drives them across the Mackinaw Bridge to American Spoon. The crew at American Spoon cook the whole berries with cane sugar for what, in the preserve-making world, is a very short time. The result isn’t a jam per se but a pour-able, spoon-able compote. The fresh, bright flavor of these little wild beauties comes through loud and clear. Try some with waffles, pancakes, cheesecakes, morning toast or even atop a grilled pork chop. There are few jams made from this level of fruit with this careful of a process anywhere. A great gift for blueberry fans or jam aficionados. Quantities extremely limited. P-WBC 10 oz jar $22

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ExceEdingly RARE Wild Thimbleberry Jam from Northern Michigan

Classics Early Glow Strawberry Preserves

Sour Cherry Preserves

Much smaller than your typical strawberry and apparently a bit fickle about ripening, their yields are quite low. Strawberry season in Michigan is shamefully short, even more so for these. For more than two decades Justin and his crew at American Spoon have bought all their Early Glow strawberries from the same farmer, who raises them on his centennial family farm in the heart of the Leelanau Peninsula. P-STR 9½ oz jar $14

Sour cherries are one of Michigan’s most famous crops and this is probably the best sour cherry preserves I’ve ever had. Each jar is about two thirds sour cherries and a third cane sugar, that’s it. P-SCP 9 oz jar $14 SHIPS FOR FLAT RATE

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Going Direct: Spices from the Source Global home cooking from Epices de Cru. “We travel the world looking for whole spices, authentic recipes and traditional spice blends. That’s really our mantra,” Marika de Vienne told me recently about her family’s spice business, Epices de Cru. “We go to different countries and start in the markets. We look at what everyday people are eating. Cultural gastronomy often happens through restaurants. But we look at what people are cooking at home.” By Ari Weinzweig

At Zingerman’s, we haven’t historically done a ton of work with retailing spices over the years, but, to be honest, the Epices de Cru shop in Montreal is everything I would imagine a Zingerman’s spice shop might be if we had one. Three years ago last summer I had the pleasure of visiting. The staff was engaged. The energy was excellent. The aromas were amazing. Everyone was talking spices, smelling spices, sharing stories of what one could cook with them; people were smiling, laughing but still taking their food very seriously. Perhaps most exciting of all, was listening to the staff tell the story of where each spice came from, the region, the town, often the family that grew it. “We know many of the growers personally,” Marika explained. “We buy directly from growers, local traditional traders, coops, and then we have trained, trusted, local agents to do the buying for us in some places. We select them all personally and we have NEVER, ever bought from brokers. Our vision is that one day we can pinpoint where all our spices are sourced.” When customers asked a question, staffers would open a tin or jar so that their client could smell the spices. But they didn’t stop there— they would scoop a bit of whatever it was the customer was curious about into a mortar and pestle and grind it up right then and there. Which means that customers were experiencing the spices in their full potency—just ground, when all their essential and volatile oils were at their highest.

When I asked if they sell any ground spices, Marika exclaimed, “No! It’s against our mission. A lot of ground spices are cut with flour, powdered brick, or ground up rice, etc. We want people to see what we haven’t really altered the product in any way. Spices are delicate things. As soon as you grind them the flavor will fly away. If we ground them they would only last 6 months, even in our containers which protect the spices from light and humidity. Because we’re buying really special crops we want them to be able to last as long as possible. What’s the point of traveling across the planet and then grinding it up and letting all those valuable oils get lost. It just seems like a crime.” If you’re worried about grinding this at home let me assure you that there’s really nothing difficult about it in the least. The hardest thing is getting a mortar and pestle if you don’t have one. Marika recommends using a marble one. All you do is drop the seed into the mortar and do some quick wrist work with the pestle—it takes less than sixty seconds. The aroma will come up almost immediately when you start grinding. It really couldn’t be easier.

Ari Weinzweig co-founded Zingerman's. You can reach him at ari@zingermans.com

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Let this be your Guide All Purpose Spice Kit Cooking with unfamiliar spices can often seem daunting. This kit is a Sherpa into that wild world, guaranteeing success. The five blends included are among the most popular flavors in their home countries, but are interchangeable and can be used in recipes from pretty much anywhere. Tajine is an aromatic, hot and sweet blend that completes the sour and savory flavor combinations so loved in Morocco. Imperial Kashmir Curry famously boasts pungent spices like cumin and cardamom. The Lemon Pepper Blend has bold citrus flavor and tongue-numbing heat. Little Italy is the most familiar to most cooks, a blend of garlic, pepper and herbs. Finally, the Tex-Mex blend is based on a recipe dating back to 1892 and turns taco night into an event so big you’ll send out evites. Guaranteed to broaden culinary horizons and the perfect gift for curious cooks. P-SPT five tin gift box $35 SHIPS FOR FLAT RATE

New from Epices de Cru

Montreal deli secret

The gold standard East Africa’s of cumin amazing curry Syrian Cumin

Ethiopian Berbere Spice Blend

This rub made Montreal famous. At least in the deli world. The spice trekkers of Epices de Cru in Montreal based this whole grain version on the decades old recipe that put Montreal Smoked Meat on the internatntional delicatessen map. It's the sandwich meat you'll eat when you eat deli in that town in the same way corned beef and pastrami are kings of deli in New York. While it was originally used on smoked meat, this blend is fantastic on grilled meats and even burgers. Made from black pepper, mustard seed, garlic, onion, salt, dill seed and chili. It adds slightly spicy flavors and a little heat to your meat. Savory and mouthwatering, it turns brisket into something great. P-MSR 50 g tin $15

Though Syria is not generally a happy place to be right now, spices continue to spread even when strife is taking over the headlines. This is one of the de Vienne family’s favorites at their shop in Montreal, Épices de Cru. “Syrian cumin has everything that we love about cumin. Its fresh taste is perfect for Middle Eastern and Mediterranean dishes,” says Marika, the daughter. I love it too. Cumin is a staple in Middle Eastern, Turkish, and Mexican cooking. Syrian cumin always fetches higher prices on the world market for its exceptional flavor. Its fresh taste is perfect with tajines, couscous, kebabs, mezzes and potato dishes. In Morocco, roasted ground cumin is a standard condiment on tables used just like salt and pepper. P-SCU 40 g tin $12

Ethne and Phillipe de Vienne along with their daughter Marika and son Arik travel the world sourcing spices. They work directly with farmers, personally selecting the crops they want to sell and bringing them back to their shop. This is their most popular spice blend because it multiplies the flavor of every single dish it touches by a factor or 17 (or there abouts). Ethiopian Berbere is a blend of three different chili peppers plus ginger, cardamom, fenugreek, allspice, adjwain (an Indian spice similar to thyme), cassia buds, and black pepper. It’s ideal for seasoning meats, goes great with chicken and even boosts the flavor of vegetable dishes. In short, it goes with everything. P-ETH 50 g tin $15

Montreal Spice Rub

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Controlled Rot Vintage seafood buyer’s guide.

Nearly every great traditional food involves some amount of controlled decay. Wine, beer and cheese are the examples we’re perhaps most familiar with. These are foods whose raw ingredients have been fermented and curdled—decayed, essenntially—under a watchful eye. The controlled rot turns them into something even more delicious. Can the same be done with fish? By Mo Frechette

The popular myth is that fresher is better no matter the fish, no matter how it’s served. But it’s not true. While there’s nothing better to fry than a mess of bluegill caught that afternoon, when it comes to preserving fish a certain amount of decay makes it taste better. Sushi, traditionally a way to preserve fish in Japan, is not improved by being ultra-fresh. Anyone who’s tried raw tuna right off the boat and thought it was totally bland knows there’s some magic that happens in the time after its caught and gets to the restaurant that expands its flavor. Controlled decay is a key ingredient in tinned fish too. Anchovies spend about a year stacked in salt before they’re ready to tin. The salt cures them much the same way it does prosciutto (Italian cured ham). And just as a mild, fresh ham becomes sweeter, richer and way more flavorful when it’s cured, so do anchovies. Trust me on this if you’ve only had bad anchovies— the good ones are amazing. Anchovies don’t improve once they’re tinned, however. But there are many kinds of seafood that do. The two that we’re working with a lot these days are line-caught tuna and sardines. They’re both wild, fatty fish that are cooked then packed in olive oil, not water. The olive oil interacts with the flesh over time in a way that reminds me of how great wine ages. The changes aren’t drastic, but they’re noticeable, especially over time. The edges of the flavor get softer. The mouthfeel becomes silkier. The experience of eating grows more complex.

You can age tuna and sardines yourself very easily. Buy some tins, put them in a closet, write yourself a reminder to flip them every year or so. They have an expiration date and I’m sure I’ll get in trouble for writing this but I’ve been to fish factories and everyone I’ve ever met has told me that the date is totally arbitrary. They’re commanded to do it and no one who works there abides by it. Tinned fish can pretty much last forever. And, like with great wine, over time, great tinned fish will get even better.

On aged sardines in Europe

“In the larders of some European gourmets, tins of sardines in olive oil occupy a place of honour alongside pots of foie gras with truffles or jars of caviar. A cult has built up around these canned fish, which, with it’s preaching of the special qualities of the best brands, the correct year and maturity period within the tin, constitute a kind of gastronomical religion.” Jose Carlos Capel, Gourmetour

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a new lease on flavor 2013 Vintage Ortiz Tuna

Vintage, that means old. Old seafood. I know what you’re thinking: Mo is trying to sell me old seafood, what does he take me for? I know, it seems like a ruse. Unfresh fish is pretty much the opposite of everything we’ve ever learned about eating from the sea. But just as fresh grapes, when preseved as wine, have a new lease on flavor, so does fish. Many seafaring cultures around the Mediterranean treat tinned fish as a high form of seafood, and aged versions of those tins have even more value. When done right, good fish—those that are caught with care, cleaned quickly, trimmed by hand and tinned in olive oil—can get more flavorful, more silky, more delicious with age. I traveled to Spain to select this tuna catch from 2013 and we have 5,000 tins of it resting and getting better. This year we’ll release 1,000 tins. Get yours quick, they’ll be gone in a flash. P-ORT-2013 110 g tin $10 SHIPS FOR FLAT RATE

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Sardine ceLlAR Vintage Sardines

No, I’m not pulling your leg on this one. Sardines get better with age. It’s long been known amongst European a-fish-ianados that the most sumptuous sardines are those that have been allowed to mature and mellow for years before they’re eaten. During the aging period the fish and the olive oil they’re packed in meld together making the sardines more tender and their flavor notably richer. You can start your own cellar with the current vintage (p. ?), of course, or seed it with a few of these older tins. Supplies very limited. P-CNS-2010 115 g connetable tin 2010 vintage $16 P-LMV-2011 115 g les mouettes tin 2011 vintage $16

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Aged for your enjoyment Sherry Vinegar

L’Étivaz Cheese

Southern Cured Ham

Aged in a battery of barrels, including vinegar that’s half a century old, Spanish sherry vinegar is the un-sweet alternative to balsamic that you should check out. V-25Y 750 ml $25

Gruyère’s sweeter, older cousin. L’Étivaz is madw with only summer milk and aged long over a year to bring out its huge, almondy flavor. C-LET by the pound $38

Sam Edwards III smokes then ages big Berkshire hams for over two years, double what almost anyone else does. A pork flavor bomb like no other. M-BHH 17 lbs, bone in $400

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Goat’s Milk Cheese

A cheesemaker explains what it should really taste like. Goat’s milk cheeses run the gamut of flavors, but when most of us hear the term one type comes to mind: soft, earthy, citrusy cheese, with a chalky edge and a barnyardy bite. We don’t lump all cow’s milk cheeses into one flavor category. Why are we so cavalier with goats? By Brad Hedeman

“Fresh goat cheese should taste bright, clean, earthy and have a hint of citrus,” says Aubrey Thomason, partner and lead cheesemaker of Zingerman’s Creamery. “Barn-y flavors, what some folks mistakenly refer to as ‘goaty’ flavors, shouldn’t be present at all. Those flavors come from the mistreatment of the milk.” Goat’s milk is very fragile compared to cow’s milk. Aubrey says, “It’s like making olive oil. You don’t let the olives sit around or they’ll start to go rancid and those flavors will come through in the oil. With goat’s milk, the more it sits around the more it breaks up and leads to soapy and rancid flavors.” “Goat’s milk has smaller fat globules than cow’s milk. It also has different (and more) acids in the milk and that’s where the earthy flavors come from,” Aubrey explained. “If you process the milk gently by pumping it from tank to tank less, using only fresh milk and acidifying it very slowly, you can bring out the earthy flavors.” Large commercial producers of goat’s milk cheese aren’t quite as gentle. They’re working with large quantities of not-so-fresh milk, pasteurizing it hot and fast, then sealing it up in plastic. All of which lead to unsavory flavors. Small artisan producers, like Zingerman’s Creamery, gently heat their milk and pasteurize at lower temperatures. The milk is then allowed to slowly acidify over a longer period of time to retain those delicate, earthy flavors you want in goat cheese. Another shortcut of industrial producers is to use GMO-modified rennet and veal rennet in their cheesemaking. They’re cheaper, but not

made for goat’s milk. “We use kid rennet specifically created to interact with goat’s milk.” Explained Aubrey. “It leads to nicer aging and setting for the cheese. It’s more expensive, but much better for the final flavor.” Because of the smaller fats and proteins in goat’s milk, the cheeses tend to age much faster than cow’s milk cheese. As they get older the ‘goaty’ flavors tend to be accentuated. “That’s something you should never experience in a fresh goat cheese,” says Aubrey. “Well made and well aged goat’s milk cheeses will have more strength and character, but you should never taste the barn regardless of the age of the cheese.”

Six ways to enjoy good goat cheese 1. Pair with grapefruit or other citrus. 2. Make a grilled goat cheese sandwich with buttered bread, hot salami and honey. 3. Melt nobs of goat cheese in a mac and cheese with lots of toasted cracked black pepper. 4. Heat diced tomatoes in a pan then melt a small round of goat cheese—instant pasta sauce with zip. 5. Crumble on a salad of spinach, beets, and spiced pecans. 6. Smear on a baguette and top with a few pinches of good red pepper flakes and a glug of extra virgin olive oil.

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Brabander Goat Gouda Twenty-five pound wheels are crafted in the south Holland province of Brabant and aged for just under a year. Fresh tasting, with notes of caramel and cream and just a background hint of the chalky flavor usually found in goat cheese. C-GGO ½ lb hand cut wedge $19 by the pound $36

Ashed Aged Chelsea

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City Goat Super-fresh goat's milk and hand ladling make this little fresh goat cheese slowly fall apart and melt on your tongue. C-JOG 3 oz $10 SHIPS 2 BUSINESS DAY WARM WEATHER CARE

Made in the same style as the famous French goat cheese St. Maure, the five-inch logs are rolled in ash when they’re four days old, then set to age for at least another week. The ash decreases the acidity on the surface of the cheese and works in concert with the natural molds and yeasts to develop flavor. Chemistry nuts and cheesemakers love these kind of details, but what matters to the rest of us is flavor and this has lots of it. Buttery, brightly acidic yet surprisingly sweet, its texture is smooth with a faint crumble. C-TAC 7 oz log $22 SHIPS 2 BUSINESS DAY WARM WEATHER CARE

Peppercorn Detroit Street Brick Aged just shy of a month, this goat cheese is dense, studded with whole and crushed green peppercorns that give it a subtle spice. C-DSB by the pound $40 SHIPS 2 BUSINESS DAY WARM WEATHER CARE

Goat cheese accompaniments Pickled Raisins

Italian Chestnut Honey The color of glowing amber, the texture of molasses, the flavor of fall smoke and forest. Goes amazingly well with fresh goat cheese. P-CHE 12 oz jar $16 SHIPS FOR FLAT RATE

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Golden raisins (or sultanas) are cured in a mixture of cider vinegar, mustard seed, thyme, chili and a bit of bay leaf. They’re slightly spicy but nowhere near hot. The sweetness of the raisins really comes through and is the focal point of flavor. Toss these sweet gems in salads or use them to garnish grilled meats. Great with goat cheese. P-PCK 9 oz jar $15 SHIPS FOR FLAT RATE

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Breed Specific A shortcut to understanding animal husbandry. You can drum up a fair bit of emotion about pesticides and GMOs these days. They pale in comparison to the fever pitch people reach when they talk about pig farms, however. For all the well-placed anger, though, truth is the national pork council has been extremely successful in their mission over the past fifty years. They’ve made pork cheap and ubiquitous. The problem is how they did it. By Mo Frechette

Pigs in the U.S. are farmed like chickens, which is to say terribly. They’re raised to grow quick and lean in confinement cells where they never see the sun and do not have the space to even turn around. They are fed a daily cocktail of sub-theraputic antibiotics, which means they're eating medicine all the time whether they're sick of not. You can read about any of this any day, or watch any of a dozen documentaries that depict its greusome detail. We know the industry is horrific. The question is what are we supposed to do? What’s the buyer’s guide advice? One of the best answers I can give has come to me from farmers who’ve turned their back on the modern pig. They’ve rejected the unflattering name “standard white” that is the breed title of 99% of hogs raised in America and took up with old breeds, often referred to as heirloom or heritage. These pig breeds sport great names like Red Wattle, Duroc, Spotted White and Berkshire. The old breeds were common across American in the hundred years before World War II. There were no confinement farms then, no hormones, no antibiotics. The pigs were adapted to different climates. Red wattles in the bayou, around New Orleans. Berkshires in Virginia. They lived outside all the time, dealing with insects, rooting and roaming. If you want pork that’s got flavor and has been raised right, buying from someone who names the breed is a good shortcut to making sure you’re getting what you want. It’s not guaran-

teed by any means, but it’s a sign, at least today, as I write, that they’ve put some thought into what they’re doing and have chosen a hog for a reason that’s not just profit.

Breed by Breed Four Heritage Hogs Berkshire Probably the most common heritage breed hog. Big, bold porky flavor.

Duroc The even steven of heritage hogs. Straight-forward flavor.

Red Wattle Sweet pork with meltin-your-mouth fat.

Tamworth The bacon pig. Renowned for its full, fatty, flavorful belly

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Southern hog revival Red Wattle Porterhouse Pork Chop

Red Wattle is an old breed of pig that was raised for flavor, not fashion. There's been almost no supply for us home cooks. Until now. Each bone-in porterhouse cut chop measures an inch and a quarter thick and tips the scales at fourteen ounces. The flavor is rich, herbaceous, even a little sweet. It packs more flavor than I’ve ever had in a pork chop. The crowning glory of Red Wattle pork, however, is its fat. When cooked it melts within the meat and softens its edge to a luscious, lip-smacking bite. This is melt-in-your mouth fat, the kind of succulent experience you expect in a great steaks. Chops ship frozen, though they may thaw and be cold, not hard, when they arrive. They come two to a pack. M-WAT-4 four 14 oz red wattle pork chops $80 M-WAT-8 eight 14 oz red wattle pork chops $140 FREE SHIPPING

Red Wattle Rib Rack Big, fat, five-rib racks that are Frenched so the bones show. The whole rack is swaddled in the famous, luscious Red Wattle fat. Cook the whole rack or separate and grill each piece. Either way the result is going to make you a lot of friends at the dinner table. M-HFR five rib rack, about 3½ lbs $80 FREE SHIPPING

Spain’s unmatched heirloOm hoG

Ibérico Bellota Pork Loin

"most assuredly not the other white meat." Ed Levine, Serious Eats

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 SHIPS 2 BUSINESS DAY WARM WEATHER CARE

Ham by the Breed While most people shop for ham without thinking about what kind of pig it came from the hog’s heritage can have a tremendous effect on the flavor. Here are a few of our breed-specific cured hams. Storage, slicing and serving instructions included when we ship them. Find more cured hams on page 50.

Ibérico Bellota Cured Ham

Sam Edwards Berkshire Ham

La Quercia’s Tamworth Ham

The shoulder cut of the most famous ham in the world, from Ibérico hogs who feast on acorns. M-IPB 10 lbs, whole, with bone $500

Hickory smoked for a week, aged an epic 800 days, Berkshire is the Barolo of hams with huge, everlasting flavor. M-BHH 17 lbs, whole, with bone $325

The flavor is unmistakable and dominated by sweetness with hints of burnt sugar or caramel. M-TPS 7 lbs, whole, no bone $275

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

Order by Tuesday September 8th and we'll ship to arrive Friday the 11th before Rosh Hashanah. Reserve even earlier to guarantee your loaf.

Plain Turban Challah

Raisin Turban Challah

Moroccan Style Challah

Chocolate Challah

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

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

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

A square loaf studded with chocolate chunks. B-CCH 1¼ lb square $14 SHIPS 2 BUSINESS DAY

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jewish new year's cake

Buckwheat Honeycake

Baked in a traditional bundt pan (the kind used for coffeecakes, p. 52) from a long list of luscious ingredients including golden raisins, toasted almonds, fresh orange and lemon zest, Indonesian cinnamon, cloves, ginger and nutmeg. The key player is a healthy helping of special buckwheat honey brought to us from Washington state. Buckwheat honey is the color of caramel with a bold, molasses-like flavor, making this a rich, deep, lovely cake Serves 5-7. G-BWT-S gift boxed in wooden crate $45 A-BWT-S gift boxed in cartoon box $40

two fine honeys Tupelo and Star Thistle

Two great American varietal honeys make a grand gift for the Jewish New Year. Tupelo honey is clear, its color deep gold. The texture is completely smooth, and it's pourable. The aroma is of flowers and caramel. The flavor is deceptively light at first—a hint of green apple—but grows to a crescendo of warmth at the back of the throat. Star Thistle honey is lighter, more floral, a nose-tickling flavor that prompted Food and Wine to call it "the champagne of honeys." Both are Kosher. P-ULE 9 oz tupelo $19 P-STH 9 oz star thistle $17 BOTH SHIP FOR FLAT RATE

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“A peanut brittle so simple, yet so compulsively munchable, that it could reverse the decades-long trend of brittle under-appreciation.” Kate Bernot, Serious Eats

two takes on brittle Peanut Brittles Candyman Charlie Frank isn’t reinventing the wheel, just making it more delicious. This is stove-top brittle, not factory gristle, with butterscotch brown flavor, sharp, crackly texture and a savory finish of roasted peanut. One served up classic style, the other broken into shards and enrobed in chocolate.

CLASSIC PEANUT

CHOCOLATE COVERED

P-BRT-S 4.4 oz classic brittle $10 P-BRT 12 oz classic $19

P-CBR-S 4 oz chocolate P-CBR 12 oz chocolate

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“...all the deep butterscotch flavor of traditional brittle but none of the teeth-cracking stickiness.” The O List

$12 $29

Southern sweetner Sorghum Molasses

RJ’s Black Licorice Family owned and operated, licorice is the sole focus at New Zealand’s RJ’s. It’s the soft, plush texture that really sets these fat bites of licorice apart. Throw the toothpicks away, this one won’t get stuck in your teeth. P-RJL 200 g bag $8 SHIPS FOR FLAT RATE

Most of the twenty-four hundred acres that produce sorghum in the U.S. are in Tennessee or Kentucky, where the Old Order Amish Yoder family settled in the 1970s. The Yoders plow their farm with a team of mules and the family works the land without machine. The cane is cut and pressed to extract the juice, then it's boiled and evaporated in a process similar to the production of maple syrup. Sorghum molasses is sweet with exceptional depth. Notes of burnt sugar and caramel are there, and the flavor is very long lasting. It's a great topping on biscuits or bread. It's also good when used to sweeten up bitter vegetables: roast some brussels sprouts and drizzle a bit on them just before serving. P-SGM 1 lb jar $10 SHIPS FOR FLAT RATE

ThOUsand flower hOnEy froM THe ItalIan Alps High Mountain Honey

This Miele di alta montagna (high mountain honey) is gathered high in the Italian Alps each spring, when the bees are feeding on flowers four thousand feet above sea level. Almost solid in texture—but still spreadable—it has a phenomenally complex flavor that hints of mountain herbs and wild flowers. For some reason, marketers insist that Americans won’t buy crystalline honeys like this, so I have to believe that they’ve never tasted this one. To me, it’s the essence of mountain pastures distilled down to a honey that is perfection. Dig down into the jar and scoop out a spoonful. Be careful to catch the amazing aroma that wafts from within. Then slide your tongue slowly across the spoon, feeling the crunchy honey crystals, each releasing its tiny burst of the flavor of mountain flowers. Let it melt softly, slowly on your tongue. P-HIG 400 g $22 SHIPS FOR FLAT RATE

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goinG meta Tin of Tinned Fish The folks at Ortiz made a limited run of a spun metal tin decorated with Zingerman’s Ortiz art. (If you remember old potato chip cans it’s about that size). We’re filling the tin with—what else?— tinned fish. A collection of our favorites, including Ortiz’s ridiculously popular Bonito tuna, Tuna-stuffed Piquillo peppers, Portuguese Sardines and Mackerel, Anchovies and Squid. Empty the little tins into various dinners and snacks, save the big tin for holding secrets. G-FISH tin of tinned fish $100 SHIPS FOR FLAT RATE

SHIPS FOR FLAT RATEWhere you see this, items ship for $10.99 flat rate per address. Combine with other flat rate items and the price is the same.

Anchovies 3 Ways Garum Colatura Sauce

Ortiz Duo Pack Anchovy

Rizzoli Fillets

The liquid from chestnut barrels of cured anchovies. Made much the same way it was 2,000 years ago. Splash a dash in a pan when you cook—it's a quick way to add deep sea flavor to your food. P-COL 100 ml $16

All the great flavor without the commitment, a bachelor's anchovy dream. Two boxes of five anchovies each, fished from the Galician Sea. Perfect on top of a midnight egg-salad sandwich. P-ACH 50 g $11

We've carried the fifth generation firm's Italian anchovies for almost twenty years. Impeccable, perfect fish, ready to eat right out of the jewel box tin. P-OPA 90 g, about 10 fillets $14

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Frequent Fish Club

– FREQUENT FISH CLUB – 3 months

6 months

Tuna Teacher Ortiz tuna from the loin and belly cuts

Turf and Surf Anchovy stuffed cherry peppers and tuna stuffed piquillo peppers

Sardine Exposé One from Portugal two from France (3 tins)

Two Ways to Anchovy Oil packed anchovies and ancient garum colatura oil

Squeamish Extinguisher Squid and eel

Kissin’ Cousins Mackerel and Yellowfin tuna

G-TIN-3 $125

Be Barcelona Frequent Fish Club

Once a month we’ll send a couple tins of the most glorious seafood you can find in a tin. If that sounds like an oxymoron you better steel yourself with a magnum of Rioja because the lid is about to pop—literally. Prepare thyself.

G-TIN-6 $250 Includes 3 Months plus

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clOse ShavE

Fiery little fish

Nonnate di Pesce Fish Spread This is one of those food finds that I’m not sure if anyone is going to care about except me. When we had to decide how many to order, I thought, I don’t know, we’ll either sell none or we’ll sell hundreds—it’s a total crapshoot. From Calabria, the red pepper capital of Italy, these are a coarse mix of tiny silver fish and spicy red chiles. They’re for a very particular palate, someone who likes full-flavored fish and spicy heat. Nonnata di pesce is spreadable, which is how I’ve been enjoying it, lavished on a crusty, toasted slice of Farm Bread rubbed with garlic, topped with a few leaves of arugula, a splash of olive oil and a squeeze of lemon. P-NIP 190 g $13 SHIPS FOR FLAT RATE

nifty tRIck

Razor Clams from Ramon Peña

Razor clams, named for the way their shell resembles a straight razor—are the red headed stepchild of the clam world. Littlenecks, manilas and cockles get all the attention, while razor clams languish, rarely seen on restaurant menus or at the fish monger’s. Lucky for us Ramon Peña specializes in overlooked sea creatures, especially ones that are tasty. And razor clams are indeed tasty. Their shape makes their texture a bit different than a regular clam, a little more like octopus or squid. The flavor is deep and briny. Tinned simply in olive oil these are a great gift for a curious seafood seeker. P-RCL 205 g tin $39 SHIPS FOR FLAT RATE

Octopus from Ramon Peña Octopus is a tricky fish to tin. We’ve never sold it and it’s not from lack of trying. I’ve probably tasted octopus from twenty different companies. Those fish suffered a range of maladies: overly gelatinous, too cat-foody, or they had what I refer to as “rubber hose phenomenon.” I came to Ramon Peña’s octopus with low expectations born from experience. What I tasted was a treat, a surprise that ranks at the top of my new food list this season. Peña’s round tin holds over a dozen slices of tentacle, suckers intact. Octopus is never a melt-in-your mouth food and these are appropriately meaty with a satisfying ticky tacky bite that never once veers to garden hose. They have a scent of the sea so clear it’s disarming. A tin serves 4 as an appetizer. And since one of those 4 people probably doesn't eat octopus there’s more for you. P-ROC 4.6 oz tin $30 SHIPS FOR FLAT RATE

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One Family

Italy's classic balsamic: why we onlY carry one The Balsamic Vinegars of La Vecchia Dispensa While we carry different vinegars and olive oils from different farms and acetaias we only carry one family's everyday balsamic: La Vecchia Dispensa. Working just off the historic square in the center of the old town of Castelvetro, southwest of Modena, Italy, Roberta Pelloni and her husband Marino Tintori make a range of outstanding balsamics. And while I've probably tasted another fifty balsamics since we started carrying theirs a decade and a half ago none have come close in terms of balance and flavor. Although Americans tend to gravitate toward sweet caramel-flavored balsamics, Marino is quick to emphasize “the key to great Balsamico is balance.” Exaggerating sweetness is an easy way to enhance appeal and reduce the need for proper blending and aging. You might not notice it at first, but after many uses overly sweet balsamics get kind of dull. Not so with Vecchia Dispensa. They have a legion of followers who return to them again and again. A staff and customer favorite, their 10 year aged balsamic is the most intensely flavored balsamic of its age I’ve ever tried. Its complexity, with rich flavors of oak, blackberry and dark fruit, is partly due to aging in very small batches. That allows more evaporation and contact with the barrel—both of which contribute to more intense flavors. Although aged for only 25 percent longer than the 8 year balsamic, the intensity of flavor is almost double. As you move up the age range—to 16 year and 30 year—the liquor thickens, the sweetness enhances, the carmelization takes you on a wild ride of flavor.

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

10 Year Aged V-10Y

250 ml bottle $35

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

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

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

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

$400

Much more than white WIne viNegar Pofi White Wine Vinegar

We have an stellar collection of legendary tradizionali balsamics online. From $125.

Made from Malvasia and Greco grapes that the Pofi brothers also use for wine making, this vinegar has unusual production method called bruciarle. A thick cap called the “mother vinegar,” which forms naturally at the top of the wine vat, is skimmed off annually and mixed with vinegar from the previous year to show the younger bacteria how to convert the wine to vinegar naturally. Aged for over a year in a couple big chestnut barrels and never filtered, the final product has a cloudy appearance similar to unpasteurized apple cider. Technically it’s a white wine vinegar, but the final color is more like straw. Smooth and succulent, Pofi vinegar has a caramel flavor with hints of apricot and a sherry-like aroma. It’s not sweet. It’s been my house vinegar for years, the one I always reach for when I’m making a vinaigrette. Download my recipe online. Organic. V-POF 500 ml bottle $19 SHIPS FOR FLAT RATE

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savory

swEet

Lucy’s Extra Seedy

Farmhand’s Choice

Powered by pumpkin seeds, sunflower seeds, coconut, almonds and oats it’s nutty, not sugary, rather light for a granola. Sweetened with honey and maple syrup from a Maine farm not far from where Lucy makes each batch by hand, it’s one of the better-balanced granolas you’ll find. P-ESG 1 lb bag $17

Where most granolas use butter as the base fat and feature sweetness, this one uses olive oil and tents more savory. Made with organic rolled oats, toasted organic coconut, organic pepitas, organic sunflower seeds, fancy pecans, slightly sweetened with real maple syrup and organic brown sugar. For those of you with a salt tooth, not a sweet one, this just might be for you. P-AHA 12 oz bag $14

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the most famous hazelnut in the world

italIAn aDdictIoN

Taralli Italian Olive Oil Crackers When you visit the town of Alberobello in Puglia, every little shop has a wall covered with different flavors of Taralli, both savory and sweet. Their main ingredints, though, are two things Puglia has in abundance: olive oil and wheat. Made into little rings of oil-rich dough, boiled then baked till crispy. They crunch when you bite then practically melt in your mouth as you chew. These are one of those simple, unassuming savory snacks that should come with a warning label for their addicttive qualities. It’s way too easy to knock back a whole bag in one sitting. Be careful. P-TTT 300 g bag $8 2 or more $6.50 each

Piedmontese Hazelnuts Grown north of the town of Asti, these are the prized hazelnuts of Italy, and pretty much the rest of the world. Harvested by hand, skinned and roasted to intensify their flavor. Slightly sweet, not a bit bitter, easy to devour by the handful. P-PHZ 5 oz bag $17 SHIPS FOR FLAT RATE

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the undergrOUNd hit Spanish White Asparagus

Americans enjoy asparagus most when it’s green and skinny. Europeans like it that way too, but they go gaga for asparagus that’s snow white and thick as a thumb. In fact, during the growing season, there are restaurants in Spain that devote whole menus to it. It’s tender and mild, the green-grass flavor you’re used to is absent. In its place there’s a fine floral aroma, subtle and mild, and it sports a texture as soft as squash. White asparagus’s season is diabolically short and it doesn’t travel well—two conditions that have historically conspired to keep it for locals only. There is a canning tradition though. One of the best sources we’ve found for jarred white asparagus is in SHIPS FOR FLAT RATESpain’s Navarre valley. Each jar makes a side dish for Where you see this, items two or three people. Serve warmed with a simple butship for $10.99 flat rate ter sauce or at room temperature alongside some nice per address. Combine with other flat rate items and cured ham. the price is the same. P-CWA 590 g jar $35 SHIPS FOR FLAT RATE

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the belL y of the feast Ortiz Ventrasca Tunas

Nearly all tinned tuna comes from the fish’s huge loins that flank its spine. The tuna’s belly is often an afterthought, in part because it’s a difficult cut to work with, thin, with little meat and lots of skin and cartilage. That’s too bad because it’s delicious. The belly contains the most intramuscular fat, luscious fat that softens and richens the meat. If you’ve ever had belly-cut sushi you know what I mean. Ortiz does the extra work to tin bellies. It’s all done by hand and it takes meticulous precision to remove the belly from the cartilage and keep it in one piece. To become member of the small team in the belly room at Ortiz’s plant you need to prove yourself. Applicants come from the loin room and only one in ten makes the cut (please excuse the pun). When I visited a couple years ago, the “newbie” in the belly room, had been working at Ortiz for twelve years. We offer Ortiz’s belly cuts—called ventresca—from bonito and yellowfin tuna (atún claro). The bonito is milder, mellower and very tender. The yellowfin is richer, the Berkshire hog so-to-speak of the tuna world. Both are extraordinary. Serve them simply, turned out of the tin, with nothing more than a bit of great olive oil and maybe a squeeze of lemon. Put alongside warm fresh summer tomatoes and a chunk of farm bread you’ll have an unparalelled lunch. P-TUN 110 g tin bonito ventresca $24 2 or more $20 each P-YVT 110 g tin yellowfin ventresca $17 2 or more $15 each

The first and last in red pepper

Marash Red Pepper Flakes

An amazingly full flavor with just a moderate amount of heat. You can add them to your food while it’s cooking. Or sprinkle on a finished dish for extra flavor. My kitchen hasn’t been without a jar of Marash for the past fifteen years. P-MAR 49 g jar $14 SHIPS FOR FLAT RATE

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Not aLl parmesan IS Created EQual Farmhouse Parmigiano-Reggiano

Not all the wheels that bear the world famous ParmigianoReggiano name are created equal. There are big differences from one to the next. This cheese 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 subsequently, your cheese—is full of each pasture’s 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 it has none of the bitterness or mouth burn that often mars the final flavor of others. Outstanding. Our most popular cheese by a wide margin. C-PAR hand cut, by the pound $32 SHIPS 2 DAY WARM WEATHER CARE

Fairy dust for foOd lovers

Wild Fennel Pollen

Wow. In twenty years of cooking and traveling, I’ve never tasted anything else remotely like this. Teeny tiny golden pollen are taken off wild fennel plants as they begin to bloom in the Tuscan countryside, then sent to us, where we hand pack them in spice tubes. It looks like fluffy sand, colored yellow by the sun. As special and rare as it is, wild fennel pollen is surprisingly easy to use. Mix it with a touch of sea salt and black pepper and sprinkle it on to chicken, firm fleshed fish, potatoes or almost anything really before cooking. It’s the quintessential Tuscan ingredient for anything made with pork. Or, when you’re having a rough day just open the jar and stick your nose inside. Even in Italy this stuff is almost unknown and when you find it, it’s not inexpensive. A little goes a long, extraordinary way. P-FEN 45 g jar $30 SHIPS FOR FLAT RATE

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Four Recent Finds the return of the king Woof Fire Roasted Piquillo Peppers

Spain’s piquillo pimientos are to peppers what Italy’s Parmigiano-Reggiano is to cheese: the undisputed sovereign. However, buyer beware: there are many versions sold these days and almost all of them are packed with peppers roasted on gas, not wood-fired grills. There’s a huge difference in flavor. In the same way that home barbecue tastes better when it’s done with wood, roasted piquillos improve when they get a dose of smoke. Gasroasted peppers are fine. But wood-roasted peppers are magnificent, the beech wood smoke imparts umami richness and amplifies the flavor. They are always more expensive since wood roasting is a finicky process, but the return on flavor you get with your extra dollar is extraordinary. They also happen to be gorgeous, which makes them excellent for entertaining. Lay a rose-red piquillo on a white plate in a pool of gorgeous Alziari olive oil, and you’ll have an hors d’oeuvre as luscious to look at as it is to eat. P-FRP 8.1 oz jar $18 SHIPS FOR FLAT RATE

dark summer jam

Blackberry and Poppy Flower Preserves Coco Guihlem was born and raised in Brittany, France. Her summers were spent making jams with her family, especially her grandmother. There have been a few decades since then and now (Coco doesn’t quantify), but she’s back in a kitchen in San Francisco. Each batch of her preserves uses eighty pounds of blackberries and thirty pounds of sugar—much less sugar than most jam makers. She cooks it down to about half its original volume but doesn’t let it caramelize. Poppies come in at the end, a late addition that preserves their fleeting aroma. The jam is dark and kind of mysterious, like a thunderstorm in summer. P-BPF 8½ oz jar $10 SHIPS FOR FLAT RATE

inside scoop Spiced Pecan Dust

We make our spiced pecans with butter, sugar, lots of freshly ground Telicherry black pepper, ground ginger, Jamaican allspice, cloves, ginger, cardamom and sea salt. The “dust” that doesn’t stick to the pecans is something our crew has been buying for years. Now we’ve packed it up for the rest of us. One of my favorite ways to use it is in baking. If you make cinnamon rolls at home, use this dust for the filling instead of the boring old mix of cinnamon and sugar. It’s great in cookies and banana bread as well. Wanna do something savory? Use it in stuffing or try the dust over sweet potatoes, roasted carrots or in salads. P-D-PCN 2½ oz bag $7

Italy's bacon sauce Sugo con Pancetta

Made from tomatoes, onion, pancetta (Italy’s unsmoked bacon) this is a meal in a jar. The pancetta’s fat adds luxurious mouthfeel and lends the flavor a savory balance to the sweetness of the vegetables. Toss with just-cooked pasta and serve. You can spend a weekend making your own sugo con pancetta or save yourself some time and buy a few jars of this. It’ll turn your routine pasta night into something to celebrate. P-SPP 180 g jar $19 SHIPS FOR FLAT RATE

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More staff favorites online at zingermans.com

Bread Box Favorites Onion Rye Bread Onion Rye caught my eye while I was still in high school and new to the ways of Barista at gastronomy. Its poppy seed studs were so Zingerman’s Coffee Co. rebellious...so punk. And that faux-hawk of caramelized onions on top of the loaf...out in the open. So dangerous. Thrilling. Like it was staring me down, daring me to ask it to dinner; James Dean, Johnny Depp, and Daft Punk looked conformist next to this scoundrel. I was excited and worried, simultaneously. What if my family hated all that onion? But then, something happened. Onion Rye’s table manners were impeccable. Every course went flawlessly. My family loved Onion Rye when I brought it to dinner. We dunked, dipped, smothered, slathered, nibbled, gnawed and sopped the night away. Onion Rye was perfect. It was daring enough to make every day exciting, but refined enough for the most formal dinner party. It’s been a long, long time since Onion Rye and I first met, but we’re happier than we’ve ever been. B-ONI 1½ lb loaf $9 SHIPS 2 BUSINESS DAY

8 Grain 3 Seed Bread

Supervisor and Trainer at Zingerman’s Mail Order

I love our 8 Grain 3 Seed Bread… Why? Although there are so many grains and seeds, it still seems like a sinful treat because the honey sweetens it. When I eat it, I feel like I've made a healthy choice. The crust is hearty, the interior is still pretty soft and chewy especially when you pop it in the toaster. My favorite way to enjoy it is toasted and topped with a little cream cheese and a some Early Glow Strawberry Preserves. I also like to top with Koeze peanut butter. Sometimes I go wild and melt cheese on top! B-8GR 1¼ lb loaf $10 SHIPS 2 BUSINESS DAY

the pasta tHAT Made me a beliEver Rustichella Pasta

For much of my life pasta dishes were on my personal “meh” list. If they were loaded up with enough other tasty ingredients (and made by someone else) I’d eat them without major kvetching. But they were never on my top 10 list of dishes to cook myself and I reluctantly ordered them in restaurants. Rustichella pasta made me a believer. I’m not sure what inspired me to even consider them. I admit that I was pretty skeptical and was so down on pasta that all I usually heard when people explained why they were better was blah, blah, blah. I didn’t need another tasteless carbohydrate in my life. Wow, are they better than most! This pasta is truly like a different food. It has flavor, really good flavor, and I love the chewy texture. For me they transform the simplest of pasta dishes into full flavored “cravable” foods and add an entire new level of flavor and textures for the more complicated ones. I regularly buy Rustichella pastas for myself and as gifts. They’re great for the experienced cooks in your life and for the practically uninitiated ones. Everyone will be able to taste the difference and use them easily. P-RUS-SPA 500 g spaghetti $9 P-RUS-PEN 500 g penne $9 P-RUS-FET 500 g fettucine $9 2 or more of any type $7 each

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Founder of Zingerman’s Bakehouse

favorite

Petraia Olive Oil

Rozendal Fynbos Vinegar

In the late summer of 2007 I was fortunate to be a part of a tour of food producers in Puglia. We were staying near Andria and on our first day we visited the farm of the Pellegrino family. We toured the fields, watched the olives pressed and tasted a variety of oils that they produced. When we got to the organic olive oil Petraia, I fell in love with the intensity of its taste and aroma. While I had known that we had this oil in Ann Arbor, I had never tasted it before. I'm happy to say that I have been using it exclusively since returning from that trip. Each time I dip a piece of Paesano bread into it I return to that afternoon in the olive groves and the lunch we have with Elia Pellegrino and his family. O-PET 500 ml bottle $25

Fynbos is infused with an array of the region’s herbs and flowers—South African honeybush, buchu, wild olive, wild rosemary, and rose geranium. The total maturation is about 12 years, all done in oak barrels. The results are superb! Imagine maybe a great balsamic: the complexity, the soft, round, sweetness, the long lingering finish, all are there in force. Then there's big, slightly tingly, subtly sweet, fantastic flavors with great complexity and a very, very long, very lovely, finish. It's so good that you can— and I have a number of times—sip it straight from the bottle. Like sipping a super long aged bourbon, there’s a loveliness, a long lingering sweetness, vanilla undertones from the oak, a succulence and smoothness that’s hard to explain. I’m starting to think it should be called “kissing vinegars”—not to make anyone blush, but, truly, kissing anyone who just sipped it would be a pretty sensual (sorry if I’m getting anyone blushing) experience. V-FYN 375 ml bottle $50

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Manager at Zingerman’s Mail Order

Sun Dried Couscous

favorite Walnut Mustard

On a cold spring day roughly five years ago I was introduced to Majid in Ann Arbor. He took me on a culinary adventure through Tunisia tasting a variety of his products, meticulously describing the production and history behind each one. By the end of the tasting I was overcome with emotion and much to my surprise, I was tearing up. He had struck such a chord so deep that a year later I would find myself in Tunisia eating the very food he spoke of while traveling through the countryside. Have you ever recognized a moment in time when you knew your culinary life would never be the same? Eating this couscous may make you feel that way. There are many things that make it so remarkable. The first, and most noticeable, is the size. Forget that small sand like couscous, this stuff is has weight. Second, is how simple it is to make. While this couscous is incredibly versatile and delicious on its own add a few roasted vegetables and Ortiz Tuna to it and you’ll have yourself a weeknight meal that even the most skilled chefs would envy. P-HRL 500 g jar $14

This mustard stands on its own; not just as a mustard, but as a condiment, too. It combines the richness of walnut butter with the creamy texture and tang of a dijon mustard. My favorite sandwich is a grilled cheese of Cabot Clothbound Cheddar with a shake of pimentón smoked paprika, a smear of aioli, and a generous dollop of walnut mustard on Bakehouse Sesame Semolina. It's also perfect with grilled veggies, especially asparagus or sweet potatoes. And it's just as great as a sauce or marinade with roasted and smoked meats. This little jar will make you rethink mustard. P-WAL 200 g jar $13

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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 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 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

OUR GUARANTEE OUR GUARANTEEIf Ifyou youexperience experiencea aproblem problemwith withone oneofofour ourproducts, products,customer customerservice, service,shipping, shipping, ororyou youjust justdon't don'tlike likehow howit ittastes, tastes,please pleaseletletususknow. know.We'll We'lldodowhatever whateverit ittakes takestotomake makeit itright. right.

chocOlate cherRy

A chocolate lover's fantasy come true—the best Belgian and French chocolate and dozens of dried Michigan cherries. A few minutes in the oven, the chocolate chunks begin melting, the aroma of cocoa fills the air. Spread it with just a hint of sweet butter or set a scoop of vanilla ice cream on top of a warm slice. You'll be sitting in front of the most decadent dessert you've had in years. B-CHO 1 ¼ lb handmade loaf $18 SHIPS 2 BUSINESS DAY

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 $25 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

cinNamon raisin

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

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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27 27

pePpered bacon parmesan pepPEr new mexico green heretic's loaf chile & cheDdar farm Bread We used to bake this on special occasions My Italian friends would probably think I love this bread: savory, lusty, delicious and 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

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

dangerously close to addictive. Softly spicy, fire-roasted New Mexico green chiles and 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

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jewish breadS, RYe & Beyond

Traditional Jewish rye bread is still an endangered American species. Twenty-three 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. they have plenty of rye flour, a natural sour rye starter (not the usual canned shortcut) and enjoy 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

Pumpernickel B-PUM 1½ lb loaf $9

Caraway Rye B-CAR 1½ lb loaf $9

Onion Rye B-ONI 1½ lb loaf $9

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bREAkfast breads

the bakers' crown

Bread-fest Gift Box

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

More gift boxes of bread online.

Rustic Peasant Loaves

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 SHIPS 2 BUSINESS DAY

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ofF the beaTen path

Zingerman’s claSsics

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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twO seEdy

bread geography

Dinkelbrot

Michigan Maple Cutting Board

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 handmade loaf $12 SHIPS 2 BUSINESS DAY

Volkornbrot Made from rye meal, rye flour, sunflower seeds, sea salt, yeast and rye sour, the Vollkornbrot is chewy, malty and really delicious. Wheat free. B-VOL 2 lb loaf $7.50 SHIPS 2 BUSINESS DAY

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Everyone from Michigan can skip ahead. For the rest of you, a couple brief notes. One, this is the shape of the lower half of Michigan; it looks like a mitten. Two, Michiganders love this fact. For example, ask someone from Michigan where they’re from. They’ll lift their right hand like they’re swearing in at court. With their left index finger they’ll point to somewhere on the palm and say “here.” We consider this behavior completely normal. This cutting board—or serving board, it can do double duty—makes a great gift for a Michigander, especially one who has been expatriated. The company that makes it is 129 years old. They are from Michigan. The maple wood is from Michigan. It’s especially handy for serving Michigan cheese and cherries. Apologies to Michigan’s Upper Peninsula, we don’t have a cutting board for you yet. P-MIT 17 x 13 inches $85 FREE SHIPPING

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

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Frequent Foodie Reward Program If you spend enough to earn a prize we'll let you know. It's that easy. No membership fee. No account number. No pin. No need to sign up. The current Frequent Foodie qualifying period is October 1, 2014 to September 30, 2015. Zingerman's Mail Order only.

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

it's betTEr with bacon

"Fantastic gift!" Bobby Flay

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

BONUS!

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Bacon refrigerator magnet

Guide to Good Bacon Booklet

BACON CLUBS ALL YEAR

QUARTERLY

G-BAC-12 $400

G-BHF-4 $199

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

Quarter 1 Applewood Smoked Irish Style Back Bacon

Month 1 Nueske’s Applewood Smoked

Month 5 Broadbent Kentucky Bacon

Month 9 Hungarian Double Smoked

Quarter 2 Kentucky Dry Cured Arkansas Peppered

Month 2 Arkansas Peppered

Month 6 Cherrywood Smoked

Month 10 Newsom’s Dry Cured

Quarter 3 Tennessee Dry Cured 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

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

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

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

2 Times G-2-Z $325

Winner of TV Food Network Food Club Award! Culinary Society Shipments Arrive

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

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2015

2016

Explorer and Society members recently tried these new finds • 1996 vintage Gewurztraminer vinegar from California • Incredible, rare rice from Tanzania • Brabander goat gouda cheese from Holland • Juniper smoked bacon from Connecticut

laTest, grEaTeSt

The Food Explorer's Club

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

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

G-EXP-6 6 monthly installments $240

G-EXP-12 12 monthly installments $475

“I salivate for Zingerman's.” Drew Barrymore

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FOR tHE love OF ThE LOAF

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

Bread of the Month Club

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

G-1-3 $70

G-2-3 $100

Roadhouse Bread

Roadhouse & Sourdough

Paesano

Chile Cheddar & Paesano

Chocolate Sourdough

Chocolate Sourdough & Farm Bread

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

G-2-6 $200

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

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

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"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

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

Six Month Membership

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

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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contiNuOUs Cake

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

Monthly Coffeecake Club

COFFEECAKE CLUB

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

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

Six Months

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

FREE SHIPPING OLIVE OIL CLUB

extra vIRgins

Two Months

Four Months

G-OCC-2 $125

G-OCC-4 $200

Terraced Ceramic Dipping Dish, plus

The previous two oils, plus

Marina Colonna’s Oil from the Molise

La Spineta from the Pellegrino family in Puglia

OLV from the Flores family in La Mancha, Spain

Agrumato Lemon Olive Oil from the Abruzzo

Estate Olive Oil Club

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

FREE SHIPPING

threE clubs iN one The Dabbler Food Club

A prize shipment from some of our top clubs: Breads, then Coffeecake, then our Food Explorer's.

THE DABBLER CLUB G-DAB-3 3 shipments $125 Month 1 Bread

Month 2 Coffeecake

Month 3 Food Explorer’s

Paesano, Roadhouse, Chocolate Sourdough from our Bakehouse

Our legendary walnut-andcinnamon Sourcream Coffeecake. Nosher sized.

The latest, greatest finds from our far-flung food explorations.

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the big kAHuna The Ultimate Basket

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

grazie infinite

A Tuscan’s Treat Gift Basket

Includes Zingerman’s Paesano Bread, Zingerman’s Travel Oil, Vecchia Dispensa’s Aged Balsamic Vinegar, Taralli Olive Oil Crackers, Antonio Mattei’s Original Tuscan Biscotti, Italian Pasta, Italian Tomato Sauce from Il Mongetto, Leccino Black Olives, and a trio of foods from the Piedmont: Real Fruit Jellies, Hazelnuts and Chestnut Honey. G-TUS tuscan's treat gift basket $175 SHIPS 2 BUSINESS DAY

a BAKER’s basket

Almost as Good as Grandma’s Gift Basket

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

DELUXE (illustrated)

ULTIMATE

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

doubles of all the pastries plus a loaf each of Cinnamon Raisin and Chocolate Sourdough breads. G-GRA-2 ultimate $130

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built to impreSs

Pastry Dreambox

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

"Delicious!" Neil, Indianapolis, IN

for a few foOd Lovers

fOr great appetites

Pastry Sampler Gift Box

Baked Goods Bonanza Gift Box

Big, beautiful cartooned gift box with a Magic Brownie, a Pecan Blondie, Lemon Scone, Oatmeal Raisin and Ginger Molasses Jump-Up Cookies, a Ginger Scone, a Currant Scone, Mandelbread Jewish Biscotti, a six pack of all butter Palmiers and a Nosher Hot Cocoa Coffeecake. G-BNZ bakehouse bonanza, serves 10-12 $90

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

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greAt Snacks Right Out of The basKEt

The Snackboard Gift Basket

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

SMALL

LARGE

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

All the foods from the small and medium plus Zingerman’s Spiced Pecans, Virginia Peanuts, Irish Brown Bread Crackers and a Ginger Jump-Up Molasses Cookie. G-SNA-L large $150 SHIPS 2 BUSINESS DAY

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DELUXE (illustrated)

MEDIUM All the food from the small plus Zingerman's Peanut Brittle, Ginger Chimes Candies, Destrooper Belgian Butter Cookies. G-SNA-M medium $130 SHIPS 2 BUSINESS DAY

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Everything in the other three sizes plus Spanish Marcona Almonds, Pecan Blondie and Smooch Lion Gummis. G-SNA-D deluxe $180 SHIPS 2 BUSINESS DAY

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

PARTY PROVISIONS Brownie Bite Box

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

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

more provisions at zingermans.com

Birthday Bow Cake

Rustic Retreat Pasta Dinner Gift Box

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

A “thank you” that’s not a cliché. This gift boxed set includes Italian Pasta and Il Mongetto Tomato Sauce, Ortiz Linecaught Tuna, our Paesano Bread, Travel Olive Oil and two Magic Brownies for dessert. G-DIN rustic retreat gift box $75

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

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

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

Get Well Gift Box

The Munchies Collection

Gift boxed nosher-sized Sourcream Coffeecake, John Macy’s Cheesesticks, Earl Grey Tea, Zingerman's Peanut Brittle, Ginger Chimes candies, two thick, walnut-studded Magic Brownies and a loaf of Chocolate Sourdough. G-GWG get well gift box $90 G-GWG-NL without sticker $90

Ann Arbor Tortilla Chips, Salsa, Smooch Lion all natural Gummis, Cashews with Lime Leaves, John Macy's Cheesesticks, Koeze Cream-Nut Peanut Butter, Zingerman's Peanut Brittle and a Zingerman’s Magic Brownie. Gift boxed. G-MUN munchies $50

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StarT dresSing Oil & Vinegar Odyssey Gift Box Two of my house standards, laid side by side in our cartooned box. And for the cook who’s ready to branch out beyond bottled salad dressing, my classic, foolproof vinaigrette recipe. Gift box includes Zingerman’s Peranzana extra virgin olive oil from Marina Colonna, rustic and fruity, with an apple-y aroma and a finish that has a whisper of almond. Also included: Rioja red wine vinegar from Spain that's naturally converted, barrel aged for four years and has the mellow, deep flavors of raspberries and red grapes. G-OVO oil & vinegar odyssey box $45 SHIPS FOR FLAT RATE

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bEhold! The Jawdropper

just for kidS Ready For Recess Box

Our cartoon box includes: all-natural Gummis, organic Yummy Earth lollipops, eight Zingerman’s Black Magic Brownie Bites (without nuts) and British Strawberry Biscuits. Bonus: two fun Zingerman’s temporary tattoos! G-KID ready for recess box $45 SHIPS FOR FLAT RATE

A far-reaching and many-pleasing assortment of eat immediately foods, from pastries and cheese to cured meats and sapid sweets. Includes our Walnutstudded Magic Brownie and no-nut Black Magic Brownie, Sea Salt Topped Pecan Blondie, Ginger Jump-Up Molasses Cookie, Oatmeal Raisin Cookie, a mixed box of Classic Currant Walnut and Apricot Rugelach, a bag of crispy Palmiers, Chocolate Banana Bread, a nosher sized Sourcream Coffeecake, Classic Currant Scone and Ginger Scone, French Dried Plums, Spanish Fig and Almond Cake, Zingerman’s Spiced Pecans, Tunisian Olives, Spicy Cashews with Lime Leaves, Virginia Diner Peanuts, Rick's Picks Smokra and a bag of Zingerman’s Coffee ground and ready to brew. All packed in our gigantic wooden cheese crate, re-purposes nicely as a puppy storage unit. G-JAW gift box, serves 25 no problem $250 SHIPS FOR FLAT RATE

hey, i got THis Big Brunch Gift Box

Send this to a family gathering and it will totally confirm everyone's currently shaky understanding of how brilliant a forethinker you are. An astounding, gigantic assortment of great breakfast foods. Our big, round wooden Zingerman's cheese crate includes a mini Zingerman's Sourcream Coffeecake and a mini Hot Cocoa Coffeecake, three of our Handmade Currant Scones, a tin of ten Zingerman's Cinnamon Rolls, Farrell Fruit Strawberry Preserves, varietal honey, a pound of Nueske's Applewood Smoked Bacon, a pound of Broadbent Kentucky Sausage, a loaf each of Zingerman's Cinnamon Raisin and 8-Grain 3-Seed Breads, Stone-Ground Irish Oatmeal, Vosges Bacon Chocolate Chip Pancake Mix, real Michigan Maple Syrup, freshly roasted whole bean Zingerman’s Coffee, whole leaf Earl Grey Tea and Spanish Hot Cocoa. G-BBB big brunch gift box, serves 12 all morning long with ease $300 FREE SHIPPING

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

Edible nostalgia

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 than what mom used to make (no offense intended, moms, it’s just hard to beat our Bakehouse). There are no nuts in these loaves, just the classic charms: flour, cane sugar, real butter and fresh eggs, a touch of Madagascar vanilla and two freshly peeled bananas per loaf. Chocolate chunk banana bread is the same story, with the addition of huge chunks of chocolate. Wrapped in tissue, each loaf comes packed in its own colorfully illustrated box. Serves 5-7. G-BNA classic banana bread, gift boxed $20 G-BNC chocolate chunk, gift boxed $20 SHIPS FOR FLAT RATE

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roL l redemption

Cinnful Cinnamon Roll Gift Box

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

chocolate vices Chocolate Suspension

Some will call this a minor indulgence. Some won’t say anything, they'll just smile. Everyone with a weakness for chocolate, flour and butter will know what time it is. A nosher-sized Hot Cocoa Coffeecake accompanied by four brownies: two WalnutStudded Magic and two no-nut Black Magic. G-SUS chocolate suspension gift box $50 SHIPS FOR FLAT RATE

Tea for Two Two each of Zingerman’s Ginger and Currant Scones, English Devon Cream to spread them with, preserves, Italian honey, the best whole leaf Earl Grey Tea in the neighborhood. Plus a superior tea straining bags for steeping. All gift boxed. G-T42 tea for 2 $75 SHIPS FOR FLAT RATE

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

Magic Brownie

Ginger Jump-Up

Currant

Classic with toasted walnuts.

Muscovado brown sugar and chunks of crystallized ginger.

With dried currants.

Black Magic Classic minus the nuts.

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

Oatmeal Raisin With maple syrup, organic oats and giant Red Flame raisins.

* Not made in a gluten free facility

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

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

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$35 42

6 piece assortment G-6PP

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Lemon With candied lemon zest.

Ginger Spicy, crystallized ginger.

Country Organic rolled oats, pecans, Red Flame raisins.

Cheddar Herb Savory with rosemary.

Bacon Cheddar With Nueske's bacon and Vermont cheddar.

$50

10 piece assortment G-10P

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Sweets to blow your tastebuds away The 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 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 wax seal drips from the top looking like chocolate that leaked out of the vat. When I see clever packaging like this I’m often suspicious. It can be a Trojan horse for bad 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

that’s my jam Coconut Jam

Italy's maple syrup

Across Southeast Asia they make Srikaya (coconut jam) or simply Kaya. In Malaysia, the name means “rich” But a more detailed translation might also include "smooth," "creamy" and "more please." This version is made closer to home, in San Francisco. Cristina Widjaja modeled her jam on her mother's recipe. She slow cooks coconut milk, egg yolks and sugar. Its flavor is surprisingly complex for something with so few ingredients. It is deep and sweet like coconut custard, with a texture like lemon curd. P-CJM 8 oz jar $16

Fig Molasses

From Cosenza in Calabria, southern Italy. A long-cooked, thick, sweet molasses to stir into your breakfast, drizzle over pancakes or grilled meats or dress up creamy desserts like gelato or panna cotta. P-FMO 120 ml bottle $13 SHIPS FOR FLAT RATE

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The extraordinary flavor of Rangpur limes From THE MarmAlade mAster

not-so-simple syrup Rangpur Lime Syrup

Rangpur Lime Marmalade Rangpur limes are sometimes called smoky limes, and for good reason. When you open a jar a tart, brush-fire aroma hits you immediately. The flavor of the marmalade is not too sweet, not too bitter, very fresh and tangy. Robert Lambert, the citrus master who makes it, cuts the fruit peel fine so it has a smooth texture. Rangpur lime marmalade will be great on toast, of course. It also makes a standout after-dinner treat when you pour a some over a wedge of gooey cheese, like brie. Lately I’m really loving it in savory dishes, too. Try mixing it with soy sauce and dijon mustard into a marinade for pork or chicken. P-RGM 8 oz jar $20 SHIPS FOR FLAT RATE

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This could be the Holy Grail of secret ingredients. Rangpur limes look more like mandarins than the little green citrus fruit we know, but their flavor is like a smoky lime. This syrup pours easily—like honey—and doesn’t leave sugar crystals as it dissolves in iced or hot drinks, making it excellent for cocktails. It’s become a stealth ingredient in my mojitos and margaritas. A Rangpur lime syrup gin and tonic, anyone? Not into gin? Add it to yogurt. Drizzle over grilled fish. Drop a splash in a vinaigrette. I could keep going but I don't have to. As soon as you get a taste a dozen ideas will flash across your tastebuds. P-LIM 5 oz bottle $15 SHIPS FOR FLAT RATE

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Four Starch Staples textboOk pasta The pasta Of North Gianluigi Peduzzi’s Rustichella pasta, from Italy’s Abruzzo region, has long Africa been a staple in my home. Hard durum Rustichella Pasta

semolina is extruded through bronze dies so it has a scruffy, rough surface, perfect for holding sauce. It’s easy to cook textbook al dente pasta with Rustichella. In fact, with the fettucine especially—my favorite—it’s almost hard to overcook it. Beautifully packaged in kraft paper bags, this pasta is so good you can give it as a gift. P-RUS-FET 500 g fettucine $9 P-RUS-PEN 500 g penne $9 P-RUS-SPA 500 g spaghetti $9 2 or more of any one $7 each EACH SHIPS FOR FLAT RATE

stones, not stEel

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 $10

If you're like me and always wondered what the fuss was about couscous—to me it seemed more like a vehicle for flavor, not something flavorful itself—here's your answer. Totally delicious, toasty, wheaty couscous that is as tasty as anything you add to it. M'hamsa means "by hand" in Arabic, and that's exactly what this is: handmade couscous from the farm of Majid Mahjoub. The ground semolina, from wheat grown on the farm, is mixed slowly with water and touch of sea salt and Mahjoub's extra-virgin olive oil. The couscous is very literally hand rolled and dried the old way, in the sun. "We make it a first time, then let it rest three days, and then we roll it again," Majid explained. It takes about ten days to make a batch. "We have a whole team. Every person has their role. It's like an orchestra." This orchestra makes good music. The flavor is far more developed than any other couscous I've tried. The texture is not grainy or mealy but chewy and firm. P-HRL 500 g jar $14 SHIPS FOR FLAT RATE

Macroom Irish Oatmeal

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Couscous from Tunisia

Sun Dried Rices From the PhilLIpines

Kalinga Unoy Red Rice & Tinawon White

These are two unsung heroes in our product line-up—staples 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 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.

3 Pantry Classics

sun drieD sea Salts

French Sun Dried Fleur de Sel, French Grey Salt, and Portuguese Sun Dried Algarve Salt Fleur de sel is one of the world’s prized salts, the snowflake soft crystals that are captured 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 algarve salt, fine $7 SHIPS FOR FLAT RATE

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The best pasta sauces I know of

Rioja Red Wine Vinegar Light-red Rioja wine from northern Spain is naturally converted then moved into old oak barrels, where it spends a solid two years mellowing, intensifying and developing a deep flavor hinting of raspberries, red grapes and oak. V-RIO-375 375 ml bottle $12 SHIPS FOR FLAT RATE

Il Mongetto Tomato Sauces For years Il Mongetto has been the top contender for my favorite bottled pasta sauces. They have a clean, fresh flavor that I love. Conjured up by the serenely insightful Santopietro family in the shadows of the Italian Alps, these sauces are filled with tomatoes, shallots, celery, carrots and olive oil from Umbrian maker Alfredo Mancianti. They feature complex, compelling flavors that other sauces only aspire to. Pasta with Il Mongetto sauce is the best fast food I know. P-ILL-PLA 314 ml plain $12 P-ILL-MEZ 314 ml midnight slightly spicy $12 P-ILL-DIA 314 ml diavola spicy $12 P-ILL-MUS 314 ml porcini mushroom $12 2 or more of any one type $10 ea

Zingerman’s Olive Oil Made by Marina Colonna on her ancient estate east of Rome. From hand-picked Peranzana olives it’s a vibrant dark yellow with an aroma of fresh cut grass and black pepper. O-ZIN 500 ml $29 SHIPS FOR FLAT RATE

Raye's Yellow Mustard This is the house yellow mustard for al l of Zingerman's Delicatessen sandwiches. Stone ground with quartz, it's a yellow mustard with real flavor, a sandwich superstar you can use almost every day. P-RAY 9 oz jar $6.50 SHIPS FOR FLAT RATE

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More terrific tinned fish on page 18

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

Bonito Loin Zing Selected

Yellowfin Loin

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

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

Bonita Ventresca (Belly)

Yellowfin Ventresca (Belly)

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

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P-YVT

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

Fish & peppers In cherry PePpers Anchovy Stuffed Peppers

Almost as hard to find, similarly shaped and nearly as expensive as truffles. Anchovies and capers stuffed into slightly spicy cherry peppers. Layers of flavors unfold on your tongue. Sweetness at first, then mild heat, all enhanced by the suave saltiness of anchovies. P-AUP 180 g, 8 peppers $32 SHIPS FOR FLAT RATE

In piquilLo peppers

Tuna Stuffed Piquillo Peppers

For me this beats putting your chocolate in my peanut butter any day. The Ortiz family's great bonito tuna, stuffed in smoked piquillo peppers, doused in a bit of tomato sauce. A classic Catalan tapa, as delicious as you’re imagining right now, ready to eat right out of the tin. P-TOP 4 pepper tin $15 SHIPS FOR FLAT RATE

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Portuguese fish market the sEafOod sAuSage of pOrtuGAl Portuguese Squid

Three squids, cooked just till tender, the bodies stuffed with tentacles so they almost look like seafood sausages. Which is pretty much what they are. A little smoky, a little sweet, you can open the tin, pop ‘em in your mouth as is, chop them into pieces for an appetizer, or add them to a little warm chickpea salad with cilantro. The packaging is outstanding, a great gift for a seafood fanatic or someone who gets giddy every time you say “tapas”. P-SCA 110 g tin $12 SHIPS FOR FLAT RATE

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tuna's tasty couSin Portuguse Atlantic Mackerel

Firm, perfect fillets of mackerel whose flavor is located somewhere between the sweetness of tuna and the richness of sardines. It’s rare to find tinned mackerel of this quality. P-MAC 125 g tin in olive oil $7 4 or more tins $6 each P-MPI 90 g tin with piri piri red pepper spice $7 4 or more tins $6 each

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yoU'd be surpRiSed

Portuguese Sardines

sargASso’s SurpRise Portuguese Smoked Eel

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

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Tuna is our top-selling tinned seafood, but sardines aren't too far behind. It's surprising to me since sardines are not a big part of the popular food scene in America. One thing to know is there are actually dozens of different fish sold as sardines in the U.S. Most are either brislings from Norway or herring from the North Atlantic. While they aren't bad, they don't come close to the flavor of true pilchards like these. And unlike Norwegian sardines, these are never smoked, so the full flavor of the fish comes through. Four or five tender, perfect sardines, come nested in a tin of olive oil. We offer standard (illustrated) or extra virgin olive oil, which has the effect of making the flavor more buttery, less metallic; in a way it's less fishy. (To some folks who are used to a briny, edgy flavor they will come off as softer, rounder.) P-SAR 125 g classic (illustrated) $7 4 or more $5.50 each P-SEV 110 g extra virgin $9 4 or more $7.50 each

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come with us to spain Zingerman’s Food Tour to Spain April 16-26, 2016

The area southwest of Madrid is called he pantry of Spain. Sounds like a good place for us to eat! We’ll take off from Madrid with a handful of food lovers and head directly to the farmers and makers of fantastic olive oils, chees, wine, chocolate and pimenton paprika. Oh yes, we’ll do full honors to the king of cured pork–jamón Ibérico de bellota, the sublime ham made from the blackffooted hogs raised on acorns, a famed food found only one place in the world—here. This is a once-in-a-lifetime trip with inside access to the kinds of food and culinary experiences you can’t get any other way than by traveling with us. Come join us. Book early, we are bound to sell out. $6,850 for one person $6,350 each for 2 sharing a room SHIP YOURSELF WE’LL TAKE CARE OF THE REST

Includes Behind-the-scenes visits to artisanal producers of traditional Spanish food.

Transportation by air-conditioned private bus during the tour.

All hotels accomodations, rustic and chic.

A cooking lesson with a Spanish chef.

Food! Nearly all of the meals are included. (There’s some free time for you to go on your own, too.)

Visits to ancient towns such as Merida and Trujillo. Two Zingerman’s tour leaders and our guide are at your disposal at all times.

3 Great Coffees 1

High Flyer

Espresso

Coban

High Flyer

Espresso Blend No. 1

Guatemalan Coban

Zingerman’s Mail Order’s signature blend of Guatemalan and Ethiopian beans, roasted fresh every week. It makes a sweet, clean brew, brightened with fruit flavors and having a hint of cocoa. The aroma is slightly floral with the fruit flavors show up in distinct aromas of blue and blackberry. The tannins are very mild, they don’t leave your mouth feeling scorched after drinking a cup. P-8-MOB 8 oz whole bean $12

Brazilian beans coming from the rainforest allicance-certified Dadterra Estate are selected and roasted to produce a rich and hearty espresso, thick with luxurious crema and refined notes of hazelnut and peanuts. It strikes a balance between sweet and bitter. This can be brewed in a drip maker to produce a great cup of coffee that is exceptionally dense, very rich and very smooth. P-COF-ESP 12 oz whole bean $22

La Cascade Estate Guatemalan Coban coffee—so named for the 300 foot waterfall that highlights the farm owned by Horst Spitzke in San Cristobal Verapaz—is a blend of Bourbon and Caturra varietals beans. Grown between 1,200 and 1,500 meters, the altitude contributes to its intense, concentrated flavors. Sweet floral aromas, flavors of citrus and wonderfully bright acidity. P-COF-GAC 12 oz whole bean $22

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More great coffees roasted by us, online at zingermans.com

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

Sun blasted in Southern Italy SicIlian StunNer

Sun Dried Sicilian 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 extra-virgin olive oil. 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 $21 SHIPS FOR FLAT RATE

pePperchip

Peperoni Cruschi from Basilicata

Very mild chiles are strung together by hand and then hung to dry in the sun for a few weeks, then fried in a bit of the farm’s own olive oil and salted. The result is a sweet, smoky, salty, crispy sensation. P-POS 25 g bag $20 SHIPS FOR FLAT RATE

The wildLIngs Wild Artichokes from Calabria In Italy they're called carciofini selvatici, the name you'll see on the label. About the size of an acorn, bottled with olive oil, wine vinegar, salt, black pepper and a little bit of red chili pepper. Throw a couple in a pasta dish. Add them to salads. 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 $20 SHIPS FOR FLAT RATE

Purple, brown and black, Mediterranean olives Sahli from Tunisia

Arbequina from Spain

Leccino from Italy

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

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

One of my of all-time favorites, Leccino olives are rarely available for eating because most all of them are used up by oil makers who crave their complex, sweet, olivey flavor. Thanks to Marina Colonna, though, we’ve got some: ripe, sweet, succulent black beauties from the sun-kissed fields of southern Italy. Marina marinates them in extra-virgin olive oil, tiny dried red peppers and a snippet of orange rind before packing them into beautiful glass bottles. P-LEC 220 g jar $15

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We have dozens of cured hams in our aging vault, ready to be shipped to pork-o-philes at a moment’s notice. There’s no other place you can go to in America to get the range of hams we have. From European heavies like Spanish Ibérico, to American cult favorites, like Allan Benton’s super smokey Tennessee ham. All are ready to slice and enjoy, like prosciutto, and they’ll last months and months. Storage, slicing and serving instructions included. Find them at zingermans.com.

More Cured hams on page 15

Ronny & Beth Drennan

Sam Edwards

Allan Benton

Ronny and Beth make some seriously good cured pork down in Kuttawa Kentucky with their company called Broadbent. Their ham is a classic hickory smoked leg, still sporting its bone, that you can slice and eat like prosciutto or use in your cooking like David Chang does at Momofuku. Their sausage is an even bigger hit with our crew and customers: a loose blend of pork, salt and pepper that’s been air dried and smoked over green hickory for twenty-four hours. Fry some up with eggs for a superior southern style breakfast. It also makes some seriously good sausage gravy. M-BKM whole ham with bone 12 lbs $130

Sam Edwards III runs the curing business his grandfather started in Surry, Virginia. It is simultaneuously one of the most traditional and forward-thinking of the southern ham houses. He still employs a seven-day hickory smoke and sets his curing room temperatures to follow the flow of the seasons. But he’s started to work with heritage breed Berkshire pigs from humane hog farmers—which, while I attribute up to forward-thinking, is actually traditional since it’s how pigs have been raised until modernity. His unmatched breakfast sausages, spiked with sage, are a classic. M-SBH berkshire cured ham 4 oz sliced $20 M-BHK smoked ham hock 1 ½ lb $10 M-EBS breakfast sausage 2 lbs $39

Allan Benton’s cult hams and bacons from Madisonville, Tennessee are divisive. Folks either love ‘em or hate ‘em. For chefs like David Chang at Momofuku it’s the no-holds-barred intensity—a product of an extra long dry cure and long smoking—that they rely on to amplify flavor. For many of our customers who crave that kind of deep flavor there’s nothing else that comes close. Find out what side you fall on. It’s a norisk proposition, since, like with everything we sell, if you don’t like how they taste we’ll refund the order or send you something else, no questions asked. M-BWC hickory smoked ham about 15 lbs $180

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M-BRB sausage 1 lb $10 SHIPS 2 BUSINESS DAY WARM WEATHER CARE

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M-BBT hickory smoked bacon 1 lb sliced $17 SHIPS 2 BUSINESS DAY WARM WEATHER CARE

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

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

If you love bacon or know someone who loves bacon, you’ll want to get acquainted with our bacon of the month club. We send thousands of club shipments out every month. From Nueske’s Applewood smoked to Benton’s Tennessee hickory smoked, each month will bring a new slab of slices and a tear to your eye. Read more online and on page 32.

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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 subtheraputic 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

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-S 5 oz package $12 SHIPS 2 BUSINESS DAY WARM WEATHER CARE

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Zingerman's Legendary Coffeecakes Our Top Selling Gifts 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.

coffeecakes SHIP FREE

The Classics

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

–LARGE FRESSER–

–SMALL NOSHER–

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

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

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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

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

Summer Fling

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

New Deli

Our new classic. Butter crumble topping with pistachio, 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

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

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

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.

Italy's Intense Ice Cream Zingerman’s Gelato Gift Thick, creamy, elegant, luscious. Eating gelato is an event, a special occasion that borders on a religious experience for ice cream connoisseurs. At Zingerman’s Creamery, our gelato maker, Josh, mixes fresh milk from Calder Dairy—one of the last farmstead dairies in Michigan—with organic Demerara sugar and an array of other good ingredients to churn out this Italian-style ice cream with direct, intense flavors. Made in small batches, shipped direct from the Creamery. Flavors include: Dark Chocolate, Vanilla, Dulce de Leche, Peanut Butter, Coffee, Mint Chocolate Chip, Raspberr Sorbet. G-GEL-HOL six 12 ounce containers $110 FREE SHIPPING

Our Gelator Milk Comes from Calder Dairy Calder Dairy, about an hour from Ann Arbor in Carleton, Michigan, is one of the few remaining farmstead dairies in Michigan. (There aren’t many left in the whole USA, either.) Farmstead means they raise the animals and make their own dairy products to sell from them—milk, cottage cheese, and so on. Calder’s herd of just over one hundred cows are known by names, not numbers. They never receive sub-theraputic antibiotics or hormones. The milk we get for our gelato is gently pasteurized but not homogenized. That gentle treatment makes its texture more luscious.

Camp never tasted so gOod

Camp Bacon Gift Box

Camp Bacon is an annual festival of your favorite meat held right here in Ann Arbor, Michigan. It's held the first weekend in June (a good gift for dad next year if you missed it this year). In honor of the celebration of our Princes of Pork we pack our cartoon printed gift box with three of our most popular bacons: Nueske’s Applewood Smoked from Wisconsin, Peppered Bacon from Arkansas and Broadbent’s Hickory Smoked Bacon from Kentucky; plus an Apple & Bacon Coffeecake from Zingerman’s Bakehouse, Chocolate Bacon Pig from Vosges in Chicago and our Bacon Pig Magnet. G-CAMP-1 gift box $150

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ate in the USA

The American Snacker

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

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Artisan Food Boxes

FoOds from arOund the five Great Lakes

A who's whO Of AmericaN artisan foOd

An evENing aT the (HoMe) wine bAr

Great Lakes Artisan Gift Box

American Artisan

Tapas Gift Box

Peanut Butter from Koeze in Grand Rapids, Strawberry and Pepper Jam from Farrell Fruit in Ann Arbor, Freshly Roasted Zingerman's Coffee, Mo’s Bacon Chocolate bar from Vosges in Chicago, Marieke Gouda from Thorp, Wisconsin, Nueske’s Applewood Smoked Bacon from Wisconsin and our Pecan Raisin Bread. G-GLA gift box $125

Robert Lambert’s Rangpur Lime Syrup from California, Broadbent Sausage from Kentucky, Pleasant Ridge Reserve Cheese from Wisconsin, Virginia Diner Peanuts, La Quercia’s Organic Cured Ham from Iowa, Raye’s Mustard from Maine, Vosges Barcelona Bar from Chicago. G-AMT gift box $125

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The gift box includes Zingerman's Farm Bread, La Quercia’s Cured Ham, Mediterranean Olives, Spanish Olive Oil and Anise Tortas, Spanish Marcona Almonds, Portuguese Sardines and Italian Olive Oil Taralli Crackers. Serves 6-8 quite handily. G-TAP tapas gift box $100

Coconut Macaroons

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

Hamentaschen

Jewish Bakery Sampler

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

Rugelach and Hamentaschen Box

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Our two favorite Jewish baked goods in two different flavors. Classic cinnamon walnut currant and chocolate rugelach with vanilla cream cheese and apricot hamentaschen. P-RHN 8 pieces of rugelach, 6 pieces of hamentaschen $30

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Rugelach

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

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S T F I G E T A R O P R CO R O V A L F G I B WITH CUSTOMIZED Create a single signature gift or something unique for each recipient.

PAINLESS

We take care of all the details and data entry and track your packages so you don't have to worry.

BRANDED We can include your logo, stationery or company merchandise with your gifts.

PHONE A CONCIERGE 1.866.260.6169 We'll take care of you from inspiration to reception.

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

Bite Size

Magic Brownie Bites

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

dID sOmeone say thEre’s ice cream in the break rOom? Office Ice Cream Social

Italian style ice cream, built to feed any office in America. Gelato alone or with all the trimmings. Learn more and order online or just give us a call. from $150 FREE SHIPPING

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Rosh Hashanah

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Gelato

Bacon club

Challah time! page 41

Italian for I love you page 53

Munchies Gift Box page 39

Monthly Pork Power up page 32