Zingerman's Mail Order Too Late Catalog 2016 by Zingerman's Mail Order

Late 2015, early 2016

introducing spreadable meat Nduja from La Quercia

Nduja is a specialty of Calabria in Italy, where they love chiles and anything spicy. It's a salami of a sort, but rather than coarsely grinding meat and making it sliceable, this is ground even finer so it's spreadable. Traditionally, this would have been made from the “poor cuts” of preserved pork. Enter La Quercia, American Prosciutto makers in Norwalk, Iowa. Herb and Kathy Eckhouse 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 FOR FLAT RATE

Sugo con Pancetta

Chestnut Wrapped Napoleon

Octopus from Ramon Peña

Italy’s bacon sauce. Made from tomatoes, onion, pancetta (Italy’s version of 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

A huge hit. Originally made for our Food Explorer’s Club (online) this has been garnering cheese fans ever since. Fresh goat’s milk curds are hand-ladled into molds and aged for about two weeks before being wrapped in chestnut leaves. Styled after Provençal Banon, it's tender to the point of almost being runny. It shows off wonderful savory notes with a hint of mushroomy forest. C-CWN 4 oz round $14

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 2015 food list. Peña’s round tin holds over a dozen slices of tentacle, suckers intact. Meaty, with a satisfying ticky tacky bite that never veers to garden hose. With the scent of the sea so clear it’s disarming. A tin serves 4 as an appetizer. P-ROC 4.9 oz tin $30

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Walnut Beigli

All Purpose Spice Kit

Summer Sausage

Beigli (bay-glee) is a classic Hungarian baked treat, a yeasted dough rolled up with a sweet filling made of finely chopped walnuts. The outside has a nice crackly shine to it and inside, it has a trademark swirl. All together it kind of reminds me of a sweet cinnamon roll burrito. The buttery dough and rich honey walnut filling blend beautifully, making for sweetness, crunch and chew in every bite. Baked at our Bakehouse, comes in a muslin gift bag nestled inside our fun, colorful cartoon gift box. G-BEI beigli serves 6-8 $35

From Montreal's L'epices de Cru, five spice blends, among the most popular flavors in their respective home countries. Tajine, Imperial Kashmir Curry, Lemon Pepper Blend, Little Italy and Tex-Mex, a blend based on a recipe dating back to 1892 that turns taco night into an event so tasty you’ll send evites. The spices are whole seed to preserve their essential oils so you need to use a mortar and pestle to grind them— a simple task that triples the flavor. Guaranteed to broaden culinary horizons and a great gift for curious cooks. P-SPT five tin gift box $35

Underground Meats is a newcomer to the growing American cured meat scene. Jonny Hunter and his crew work out of a small tile-lined room in Madison, Wisconsin, using local hogs that are raised out-of-doors naturally. Summer sausage—regardless of the season—is a part of the culinary culture of the Midwest but it’s usually made from subpar, finely ground pork and spices. Not this one. The pork is top notch and the sausage, when you slice it as thick as a checker, is meaty, soft, sweet, sometimes a little smoky. M-SSS 10 oz piece $20

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Coop’s Salted Caramel

Vintage Tuna & Sardines

Whiskey Peach Deliciousness

This is one of the silkiest concoctions I’ve ever tasted. Mark Cooper spent years as an ice cream maker, and since he decided to turn his attention to making the toppings the results have been outrageously good. His lavish, oozy salted caramel strikes a perfect balance between sweet with just enough salt to balance the playing field. It arrives with just six ingredients, all of which are easy to pronounce. P-CSC 10.6 oz jar $16

We’ve been secretly aging tinned fish for a while now in our south Ann Arbor fish cellars and this year marked our first release to the world. Three year old line-caught bonito tuna from Ortiz, two year old Atlantic sardines from Portugal, all of which have been getting better with age. These fish get silkier and richer with time. Prized in Europe, now we can have some too. Comes in a muslin bag. G-VFS 2 sardines, 1 tuna $35

Maura Gramzinski and her crew make this jam from local fruit and even local whiskey—Leopold Brothers in Denver. Capturing the flavor and texture of peaches in a preserve is notoriously difficult, but Maura knocks it out of the park. The whiskey balances the sweetness. Miraculous mixed with yogurt, atop fresh cheese or even as a glaze for grilled chicken. P-CWP 1 oz jar $22

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Our annual Balsamic Vinegar Sale is back! Stock up your pantry, your neighbor’s pantry, or buy some future birthday gifts. Prices good at Zingerman's Mail Order and Delicatessen.

Sale ends Jan 31, 2016 by the barRel

Sixteen Year Aged Balsamic in an Oak Barrel La Vecchia Dispensa’s cooper has fashioned a few small, seasoned oak barrels filled with over a quart of our exclusive sixteen year aged balsamic. Use the glass dropper to rescue a bit of balsamic for salads or strawberries. Kept sealed, it’ll last indefinitely and get better with time, just like you. Quantities very limited. V-BAR-16 1 liter barrel of 16 year balsamic was $400, NOW $200

SAVE $200

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8 year aged

At $25 it was a good buy. At $20 it's unbeatable. A kitchen standard. V-8YR 250 ml bottle was $25, NOW $20 SAVE SHIPS FOR FLAT RATE

10 year aged

Perennially, our best selling balsamic. Beautifully packaged, complexly flavored, it’s the most intensely flavored balsamic of its age I’ve ever tried. V-10Y 250 ml bottle was $35, NOW $25 SHIPS FOR FLAT RATE

SAVE $10

16 year aged The woody, earthy intensity of our 10 year balsamic rounded out with a dose of lush sweetness,. V-16Y 250 ml bottle was $45, NOW $30 SHIPS FOR FLAT RATE

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SAVE $15

the regal, rare ones

Tradizionali Balsamics from Modena

These are the vinegars about which legends have been woven. Buy one for a grand occasion. A golden anniversary. A wedding. A newborn. An election. Tested by a panel of judges, the qualifiers in Modena are graded gold and white. Then they return to the wood for another five, ten, twenty, or a hundred years or more. During the aging process, the vinegar is shifted from one type of wood to the next. Cherry, chestnut, oak and mulberry all leave their imprint on the flavor of the vinegar. The result is an almost unbelievable concentration of sweetsour flavor in a dense, intense, brown-black vinegar that hints of berries, grapes, vanilla. There is nothing like it in the world. Only a tiny amount is released each year, in elegant glass flasks. Let loose a few drops on ripe strawberries fresh from the market. An amazing treat you'll always remember. All traditional balsamics from Modena are bottled in Ferrari designer Giorgio Guigiaro's streamlined, sexy bottle, then gift boxed. They may all look the same, but the vinegar is not. We buy ours from Erika Barbieri, one of only a handful of female balsamic makers. I think her vinegars are consistently fantasticâ&#x20AC;&#x201D;and the juniper aged version is unique. V-JUN 100 ml white label juniper was $135, NOW $100 V-MOD-1 100 ml white label was $125, NOW $75 SAVE V-MOD-2 100 ml gold label was $200, NOW $100 up to $100 FREE SHIPPING ON EACH

30 year aged

With much of the flavor of balsamics that cost twice as much, this is a great deal for a great vinegar. V-30Y 100 ml bottle SAVE was $50, NOW $30 $20

New!

Two new traditional balsamics from Erika Barbieri â&#x20AC;&#x201D; here just for the balsamic blowout then they're gone.

Juniper Wood Extra Aged

Grandmother's Fabulous

Aged primarily in Juniper for over two and a half decades, then gift boxed. Haunting flavor, amazing packaging. V-JXA 100 ml in wooden box was $250, NOW $125

Traditional balsamic from barrels that are over a century old. One of a kind. Mind-blowing. Comes giftboxed in a handpainted wooden box. V-GMA 100 ml in handpainted box was $500, NOW $250

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four ages

Balsamic Sampler Four precious small bottles (about an ounce total) of Vecchia Dispensa's 8, 10, 20 and 40 year aged balsamics. They look like beautiful vials of perfume, just way tastier. V-VBT 4 bottles, 1 oz total SAVE was $30, NOW $20 SHIPS FOR FLAT RATE

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$10

sale ends JANUARY 31, 2016

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$10

$50

New Mexico Balsamic

Beer Balsamic

A traditional balsamic vinegar made in the US? It’s true. It’s more than possible to make something “old” in someplace “new” and have it be just as delicious (if not better). Enter Steve Darland and his traditional balsamic made in Monticello, New Mexico. His balsamic is made from organic trebbiano grapes that he grows on his vineyard; the same grapes they use in Italy. He ages the grape juice in casks made by famed cooper Francesco Renzi, the master cask maker of Modena, Italy. For the past seventeen years Steve has been blending his different vintages of vinegar in his own acetaia located at the vineyard. He moves his vinegar through casks made of seven different woods and each imparts its own special character to the flavor of the vinegar. Smooth, sweet, and rich with notes of blackberry, tart cherry and even a little vanilla. See how delicious new traditions can be. V-BNM 4½ oz bottle was $200, NOW $150

Move over grapes, beer is here. Hungary has the latest, greatest take on balsamic vinegar, and it’s a hopped up version made with beer. Krizsta and Reiner Pödör started making vinegars using traditional balsamic methods more than 50 years ago. After lots of trial and error, they came up with a balsamic they loved—and then, on a bet made in a pub, they took it a step further and experimented with adding an Austrian dark beer to the mix. The resulting beer balsamic is malty, earthy, bright and tart yet balanced with a deep sweetness. It’s well beyond gimmick and just plain delicious. Great for drizzling on roasted meats or steaks, in vinaigrettes, on bruschetta, or sprinkled on bar food. V-BBL 100 ml bottle was $25, NOW $15 SHIPS FOR FLAT RATE

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$10

Date Balsamic Colleen Sundlie fell in love with date syrup while traveling in the Middle East. She brought that love back to the states and launched her own date-centric company. To make this syrup, she starts with fresh dates and heats them slightly to extract the syrup. She combines 94% syrup with 6% balsamic vinegar from Modena and cooks them down together just a tad. The result is luscious, bright, slightly sweet, really complex. Drizzle it over good goat cheese on toast, pour it on waffles or oatmeal or ice cream, use it in a vinaigrette or as a glaze for pork loin. Organic, Vegan, Kosher, Gluten-free, Dolphin Safe, good for everybody. P-DBS 7 oz bottle was $15, NOW $10

Agrodolce White Balsamic Vinegar Agrodolce is super smooth, light on the tongue, subtle and very, very long in the finish. Technically it's not a balsamic but you can use it in place of balsamic since it’s similarly soft and sweet. Wherever it’s employed, your cooking will be enhanced by one of the most elegant vinegars I’ve tried in a really long time. It’s crafted by Sante Bertoni on his family estate outside of Modena, Italy. Described as a bit of a mad scientist, Sr. Bertoni is giving the vinegar extra maturing just for us, making its flavor more complex before it hits your kitchen. V-AGV 500 ml was $25, NOW $15 SHIPS FOR FLAT RATE

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

Magic Brownie Classic with toasted walnuts.

Black Magic Classic minus the nuts.

Ginger Jump-Up

Muscovado brown sugar and chunks of crystallized ginger.

Oatmeal Raisin

Buenos Aires

Maple syrup, organic oats and giant red flame raisins

Townie

Big pieces of chocolate and toasted walnuts

Brownie sandwiching a layer of dulce de leche.

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

Blondie

No chocolate with pecan praline, topped with sea salt.

$36

Chocolate Chunk

Triple Chocolate

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

Sky's the Lemon

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

6 piece assortment G-6PP SHIPS FOR FLAT RATE

Vanilla Real Madagascar vanilla.

Chocolate Mint

Currant

The classic, with tender dried currants.

Lemon

Luscious peppermint buttercream topped with fondant mint leaf.

With candied lemon zest.

Raspberry

Spicy, crystallized ginger.

Raspberry buttercream topped with a fondant raspberry.

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$50

Ginger Cheddar Herb Cheddar & fresh rosemary.

Bacon Cheddar

Nueske's bacon and Vermont cheddar.

Country Scone

Organic oats, pecans and red flame raisins.

10 piece assortment G-10P SHIPS FOR FLAT RATE

Spanish meat chOcolaTE Ibérico Bellota Pork Loin

Shocking. There’s no other way to describe the experience of first tasting cured bellota pork—in this case, the loin made from heirloom Ibérico pigs who’ve feasted on acorns (bellotas) the last months of their lives. The acorn diet has a magical effect on the meat’s texture. It appears to lower the fat’s melting point to body temperature. Eating a thin slice is like placing a piece of meat chocolate on your tongue—it immediately puddles, the flavor releasing itself in the process. M-LOM about 1.1 lbs $150

Midwest meat Nostalgia Summer Sausage

Summer sausage—regardless of the season—is as much a part of the culinary culture of the Midwest as corn on the cob. The sausage is meaty and sliceable enough for a sandwich, sturdy enough for an appetizer. Made by Underground Meats in Madison, Wisconsin it's great tasting food without pretention or posture. M-SSS 10 oz piece $20 SHIPS FOR FLAT RATE

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and then there's spreadable meat 'Nduja from La Quercia

'Nduja is a specialty of Calabria in Italy, where they love chiles and anything spicy. It's a salami of sorts, but rather than coarsely grinding meat and making it sliceable, this is ground fine enough to be 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 Eckhouse 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 FOR FLAT RATE

Tasso Ham

Speck Smoked Cured Loin

Broadbent Kentucky Sausage

In Cajun country tasso ham is used to flavor the heck out of stews, sandwiches, eggs and more. Covered with white pepper, marjoram, allspice and chiles then smoked over pecan wood for half a day. M-TSM 8 oz piece $20

A lean piece of pork, cut from the rear leg, rubbed with sea salt and smoked over apple wood. Where prosciutto is delicate and subtle this is chewy and robust, earthy and rich, sweet and smoky. M-SPK 3 oz sliced $14

Fresh pork, sage and red pepper, stuffed into a cloth bag, smoked over green hickory and air dried for a week. Cooks up loose and crumbly. Our staff's favorite sausage bar none. M-BRB 1 lb $12

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Cured ham is probably the oldest form of charcuterie—and one of the tastiest. In practice, it's simple. Salt the ham, let it hang for a year, then eat. Like with anything simple the raw ingredient is key. Find a pig with full flavor and you're much more likely to get a ham that tastes great. We carry cured hams from across the flavor spectrum in sliced packages or in big, whole pieces you can slice yourself. A big ham lasts for months and is a stellar centerpiece— and an amazing gift for a ham aficionado. We include care and slicing instructions. We've also got a ham stand that helps prop up bone-in hams, check it out online.

Prosciutto Americano

Berkshire Surry-ano

Ibérico Bellota

If you want an introduction to cured ham you couldn’t do much better than start with La Quercia's Prosciutto Americano. It’ll remind you of Italian prosciutto but the flavors are more forward with more of a mineral tang to the finish. Made from Niman Ranch naturally raised pork. M-PAM whole, deboned, unsliced, about 7 lbs $325 M-AME 3 oz, sliced $14

Sam Edwards III, third generation Virginia cured meat master, hickory smokes then ages big Berkshire hams for over two years, double what almost anyone else does. A pork flavor bomb like no other. The hogs are all raised sustainably under the guidance of Heritage Foods. M-BHH 17 lbs, bone in $400 M-SBH 4 oz, sliced $22

The heirloom breed hog of all heirloom breeds, the Ibérico hog of Spain is revered among all fans of cured meats. Even in Spain eating this is a special event. We offer the shoulder cut whole or rear sliced, both from roaming hogs that feast on acorns, which makes for melt-in-the mouth meat. M-IPB 10 lbs, whole, with bone $500 M-SIB 1½ oz, sliced $35

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Zingerman’s Big Box of Meat

When I’m away from Ann Arbor for more than a few days I start to miss Zingerman’s food. Coffee and bread first, then more subtle longings surface. Like cured and cooked meats. This is a collection of my favorites from our deli case. Just set out some cheese, vegetables, bread and some sliced meats for a satisfying feast. Our Zingerman's shopping bag includes a pound each of Pastrami, our Classic Black Angus Lean Corned Beef, Broadbent Sausage, Usinger’s Liverwurst, Nueske's Applewood Smoked Bacon, plus a La Quercia's Borsellino Salami and Prosciutto Americano. Over five pounds of cured cow and hog, rounded out with a loaf of Bacon Peppered Farm Bread. Requires a strong will not to overdo it. In case of excess, we’ll throw in some Alka Seltzer®. G-BBM big box of meat $200 FREE SHIPPING

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Bacon endures so many short cuts. I'm talking commercial bacon, grocery store bacon. Bellies injected with water to add weight. Curers, if you can call them that, who speed up the process with too many chemicals. Excess sugar and salt to overcome a lack of flavor. Liquid smoke! Not one of these crimes is committed against the members of our bacon roster, the cream of America's bacon crop. Might as well get three or four. Bacon freezes fabulously and there are few foods you can stock in your kitchen that reduce stress more effectively than a couple pounds of just-in-case bacon.

Nueske's Applewood Smoked Bacon There's a reason this is our top seller. It is perfectly balanced between softly, pleasantly sweet and salty/smoky. To me this is the Platonic ideal of bacon. If I were to choose one bacon to eat every day, which pretty much sounds like heaven, this would be it. Nueske's slices it thickly just for us. M-BAC 1 lb sliced thickly $17 M-SLAB 5-6 lbs whole unsliced slab $90 SHIPS FOR FLAT RATE

Allan Benton's Dry Cured The most intense bacon we carry, definitely not for everyone. Prized by chefs, including David Chang of Momofuku. M-BBT 1 lb sliced $20

Nodines Juniper Slabs of bacon smoked over hardwood sawdust liberally spiced with dried juniper berries. Delicate. M-JUN 1 lb sliced $20 SHIPS FOR FLAT RATE

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Cherrywood Smoked with cherrywood for just over twenty-four hours. Cured with celery-based nitrate so it bears the odd label "uncured". M-CHY 12 oz sliced $18 SHIPS FOR FLAT RATE

Arkansas Peppered Hickory smoked and wrapped in a sweet and spicy jacket of black peppercorns. M-ARK 12 oz sliced $15 SHIPS FOR FLAT RATE

Arkansas Long Pepper

Spencer's Back Bacon Back bacon is basically pork loin with a bit of the side bacon attached, dry cured, then smoked. For Brits and Irish, this is proper bacon. M-IRI 8 oz sliced $10 SHIPS FOR FLAT RATE

Sam Edwards Dry Cured Berkshire

Coated with aromatic Balinese long pepper. Exotic and down home at the same time. M-ALP 1 lb sliced $20

Edwards' dry cured bacon is smoked about 24 hours over green hickory. The flavor is very rich, very deep, with special thanks due to the excellent heirloom Berkshire pork. M-ECB 12 oz sliced $24

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soft and sweet Borsellino Salamis

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

the quiet american Salami Americano

Many Americanized European foods trade subtlety for boldness, like American small-batch beers, which use loads of hops and explode with aroma. Not so with La Quercia’s Salami Americano. It’s not exactly retiring, but it isn’t all up in your face, either. What it has is a gentle, complex flavor, a flavor that makes you reach for another bite, again and again. Dry cured and aged for three months, it’s made from cuts of Duroc and Berkshire-Lancaster hogs. There are fine pieces of melt-in-your-mouth fat spread throughout, giving it a buttery texture. Very meaty with just a hint of garlic and pepper. M-SLA 1 lb piece $28 M-SLA-S 3 oz sliced $12 SHIPS FOR FLAT RATE

the next bEsT thing Is preTty goOd Crespone and Felino Salamis

Living in America we are forbidden from importing Cuban cigars, Iranian saffron (at least for now)—and Italian salami. The salami ban makes little sense to me, but the FDA makes the rules. We're left with the next best thing which, to be honest, has gotten quite good: the cured meats from the recipes of Francois Vecchio. Crespone, made in the style of Verona, and Felino, the king of Italian salamis. Both are coarsely cut creations, 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 $27 M-FEL felino, about 2 lbs $65

other salamis Wild Boar

M-WLD 5½ oz

Cacciatore M-ACA

$18

6 oz

$13

M-CHO 8 oz

$14

Chorizo

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Spanish 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 fourthgeneration family firm Ortiz, is one of the jewels in Spain's culinary crown. Ortiz's fish are all line caught—never netted—cleaned 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. Spectacular stuff. Kosher.

Bonito Loin

P-ORT 112 g tin $8 4 or more $6.50 each P-ORT-12 12 tin case $72

Bonito Loin hand packed in jar A solid chunk of loin, cleaned and hand packed in a glass jar. Great when presentation counts. P-ORT-JAR 220 g jar $22 2 or more $20 each

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Yellowfin Loin

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

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Bonita Ventresca (Belly)

Yellowfin Ventresca (Belly) P-YVT

110 g tin $17 2 or more $15 each

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

"We savored Ortiz straight from the can, like caviar." Cooking Light

Connoisseur's Corner, seafood from Ramon Peña

nifty trIcK

clOse ShavE

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 canneries. Those samples 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 ranked at the top of my new food list when I discovered them last year. 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 also possess a scent of the sea so clear it’s disarming. A tin serves four as an appetizer. And since one of those four people probably doesn't eat octopus there’s more for you. P-ROC 4.9 oz tin $30

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. 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, 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 138 g tin $39

Octopus from Ramon Peña

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Razor Clams from Ramon Peña

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Way more tinned fish online at zingermans.com

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Portuguese Sardines

Portuguese trinity

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

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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Portuguese 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. With olive oil P-MAC 125 g tin 4 or more tins

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$8 $6 each

With piri piri hot sauce P-MPI 90 g tin $8 4 or more tins $6 each

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goinG meta Gift Tin of Tinned Fish

If you happen to shop at Ortiz's factory fish shop in Ondarroa, Spain you can pick up a spun metal gift tin decorated with Ortiz art. (If you remember old potato chip cans it’s about that size). We brought them to Ann Arbor and 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

Red truffles

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 $30 SHIPS 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 Peanut Brittle Zingerman's Candyman Charlie Frank isn’t reinventing the wheel, just making it more delicious. This is stove-top brittle, not factory gristle, with butterscotch brown flavor, sharp, crackly texture and a savory finish of roasted peanut. One served up classic style, the other broken into shards and enrobed in chocolate.

CLASSIC PEANUT

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

CHOCOLATE COVERED

P-BRT-S 4.4 oz classic brittle $10 P-BRT 12 oz classic $20

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

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that’s my jam Coconut Jam

Across Southeast Asia they make Srikaya (coconut jam) or simply Kaya. In Malaysia, the name means “rich;” but a more detailed translation might also include "smooth," "creamy" and "more please." This version is made closer to home, in San Francisco. Cristina Widjaja modeled her jam on her mother's recipe. She slow cooks coconut milk, egg yolks and sugar. Its flavor is surprisingly complex for something with so few ingredients. It is deep and sweet like coconut custard, with a texture like lemon curd. P-CJM 8 oz jar $17

caramel knowledge Béquet Caramels from Montana

Robin Béquet says, "There are a great many products easier to make than caramel. In the blink of an eye you can go from potential greatness to complete disaster.” That's the voice of experience talking. In the last decade, in going from a home kitchen operation to an awardwinning caramel maker, Robin has had a lot of experimental disasters. But we get to taste the benefits of her hard lessons. Her caramels are widely recognized as some of the best in the country. The silver, ribboned gift box is filled with two of our favorite types: sea salt and chipotle pepper. The bag is celtic sea salt caramel. P-PEQ 11 oz ribboned box $38 P-CSS 4 oz bag salted $10 SHIPS FOR FLAT RATE

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no trojan horse Coop’s Hot Fudge

The jar caught my eye first. A wax seal drips from the top looking like some fudge 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

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CranbErRy PecAn

Loaded with dried cranberries and toasted pecans, this loaf is the kissing cousin to our extremely popular Pecan Raisin Bread. Dense, chewy and crunchy, cranberry pecan has a tart tang that’s very enjoyable. It’s delicious served with fresh cheese like a cream cheese or a young goat cheese. And—stay with me here— it’s an excellent shell for an adventurous chicken salad sandwich. B-CRA 1¼ lb loaf $17 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

chocolate cherry

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

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

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

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Zingerman’s Holiday Bread Box We send thousands of our artisanal loaves to tables across America every Thanksgiving and Christmas. If you can’t make a holiday gathering send these and they won’t miss you. You can pick your own assortment to serve on these pages but if you’d like to get four of the season’s favorites beautifully gift boxed, just ask for this gift box. Our cartoon holiday bread box contains Farm Bread, Cranberry Pecan, Roadhouse and Chocolate Sourdough Breads. G-HBB holiday bread box $55 SHIPS 2 BUSINESS DAY

bREAkfast breads

the bakers' crown

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

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

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Bread-fest Gift Box

Zingerman’s claSsics Deli Deluxe Bread Box

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

Rustic Peasant Loaf Gift Box

ofF the beaTen path

Sweet & Spicy Bread Box

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

That special place

Carbo-overloader

Two of our most pleasing sweet loaves—Cinnamon Raisin and Chocolate Sourdough—and one healthy one, 8 Grain 3 Seed, to mollify your guilt. All packed into our fun, illustrated gift box. Each loaf works from breakfast to dessert. G-SLM sweet loaf $40

Three of our most satisfying savory loaves—Roadhouse, Peppered Bacon Farm and Chile Cheddar—packed into our fun, illustrated gift box. Eat all three and you’ll be in a food coma. And for all you food innovators out there, if you made a triple decker sandwich with one slice of each bread you might be on your way to a Nobel prize. G-BBC food coma gift box $40

Sweet Loaf o' Mine Gift Box

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Food Coma Bread Box

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pePpered bacon farm

parmesan pepPEr heretic's loaf

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

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

new mexico green chile & cheDdar

I love this bread: savory, lusty, delicious and dangerously close to addictive. Softly spicy, fire-roasted New Mexico green chiles and raw milk Nor'easter Cabot cheddar blended into the Bakehouse’s tangy Farm Bread. Great on its own or as an accompaniment to dinner. It’s especially good if you give it about twenty minutes in a 325 degree oven before you break it open so it’s nice and steamy when you crack the crust. B-CHI 1¼ lb handmade loaf $15 SHIPS 2 BUSINESS DAY

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bread geography

Michigan Maple Cutting Board

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 has been in business since 1881. 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

Deluxe bread warmer Pewabic Bread Warming Tile

Detroit's storied tileworks, Pewabic Pottery, has made striking, naturalistic Arts & Craft tiles for over a century. They grace churches and mantles from Palmer Park to New York's Upper East Side. Since earthenware tile holds heat well it makes a natural food warmer. When you heat bread, keep this beautiful, fawn-colored tile in the oven and add it to the bread basket you put on the table. It'll keep the slices toasty all dinner long. Unwarmed, it also does duty as a handsome trivet. P-PEW 7" diameter $90 SHIPS FOR FLAT RATE

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roadhouse bread

french mouNtain

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

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

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Vollkornbrot

8-Grain 3-Seed Bread

Dinkelbrot

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

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

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

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NAturaL sour staRters!

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

paesano Sourdough 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

Regularly shipped to the city on the bay. The crisp, crackly crust, moist honeycombed interior and that trademark sour tang will tickle your tongue. We ship them to San Franciscans across the country—even to some living near the Golden Gate. B-SDR 1½ lb round $8 SHIPS 2 BUSINESS DAYS

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

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

Pumpernickel B-PUM 1½ lb loaf $9

Caraway Rye B-CAR 1½ lb loaf

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

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

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southern Italy Peranzana from Molise

The olive oil with Zingerman’s label is created by Marina Colonna on her ancient estate in the Molise, a little over 100 miles due east of Rome. Made from hand picked Peranzana olives pressed the same day they’re taken from the tree, it's hugely flavorful. The latest vintage has pleasing aromas of green tomato and freshly cut grass. The flavor has notes of artichoke and black olive. It finishes with mild green-olive bitterness and a bit of a peppery tickle. O-ZIN 500 ml $29 SHIPS FOR FLAT RATE

NortheRn Italy Roi from Liguria

Mellow yet rich in its unfiltered state, it’s delicately delicious, feathery light and perfect for pesto making. Its subtle, lingering flavors leave you smiling long after you’ve tasted it. I use it for dressing fresh fish or a delicate salad. O-ROI-500 500 ml $25 O-ROI 1 liter $40 SHIPS FOR FLAT RATE

Central italy

Podere di Pillore

From the hills above Florence. Oil-maker Alberto Passigli gets the big picture and the details of olive-oil making right. The olive groves are on well-drained slopes and pruned vigorously by his foreman who’s been tending the trees for over five decades. Made entirely from Alberto’s own organic olives, the oil is stored in a series of traditional, antique terra cotta vessels, some over 100 years old. It’s hand bottled to order with labels printed at the venerable Florentine shop of Pineider, the source for Dickens’ stationery. It’s one of the only oils in Tuscany that was bottled in 2014 after a disastrous harvest. O-POD 500 ml $45 SHIPS FOR FLAT RATE

Spain

Mariano Sanz’s Terese Arrojo Oil

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Mariano only makes oil when it’s good and some years we go with no harvest. This year it’s back and it’s delicious. Terese Arrojo is an utterly unique, unfiltered extra virgin organic oil from the rarely visited Sierra de Gredos, the wild, sparsely settled mountain region of Spain not far from the Portuguese border. No pressing is used in the production, so yields are half the commercial norm. How do you make olive oil without pressing olives? Mariano bottles only the “flower of the oil,” which are the drips that fall naturally from crushed olives. It’s bottled unfiltered, leaving it lusciously cloudy in the bottle, my favorite kind of oil. Great on salads, with grilled meats of all sorts or on bean dishes. Better yet, just pour it on a nice thick slice of toasted Farm Bread, sprinkle on a pinch of sea salt and add a couple slices of ripe tomatoes and enjoy the fruits of Mariano’s labor. O-MAR 500 ml $30 SHIPS FOR FLAT RATE

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sOUTHERN iTALIan Citrus

Agrumato Lemon Oil

I keep imagining that if I went to heaven, I’d discover this to be the oil the angels put on their salads. Smooth and olive-y with a lemoniness that tickles your nose like the bubbles of a fine champagne. This is not lemon flavored oil but the traditional pressing of olives and lemons together— oil of the fruit married to oil of the olive in an ethereal combination. You can do most anything with Agrumato lemon you’d do with other oils and then some. It’s fantastic brushed on top of almost any just-broiled fish. O-AGR 200 ml bottle $36 SHIPS FOR FLAT RATE

france Maussane Olive Oil

"Lush"

New York Times

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

Holiday Only Muraglia Olive Oil

From Puglia, the heel of Italy’s boot, comes this spicy, racy extra virgin olive oil. Made from 100% Coratina olives, this one ain’t for everybody. But the oil aficionados who crave intensity will be blown away by its big, bold body and grassy, peppery finish. Fittingly, the bottle is just as intense as the oil within. I rarely sell things based on packaging but for this I’ve made an exception. It’s stunning. Ceramic artists create each bottle by hand, about three per hour, which makes up quite a bit of the cost. The glaze is a vibrant, seasonally appropriate red. Not only is it beautiful to look at, it’s good for the oil, protecting it from light which causes olive oil to lose its flavor. Keep it around and you can fill it with new oil when you run out. Very limited supply. O-MUR 500 ml red ceramic bottle $60 SHIPS FOR FLAT RATE

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a love aFfair Alziari Olive Oil

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

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One Family's Vinegar

why we carry the vinegar of one balsamic maker 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 caramelization takes you on a wild ride of flavor.

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

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The Balsamic Vinegars of La Vecchia Dispensa

8 Year Aged

V-8YR 250 ml bottle $25

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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

white balsAmIc, sort of

Agrodolce White Balsamic Vinegar

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

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IRresiStible italIAn fruits

Wild Cherries and Hand-Picked Apricots in Syrup It’s been a dozen holidays since I found wild Italian cherries from Piedmont. I remember bringing the first jar to Christmas at home, spooning out individual fruits to top a crisp of cracker slathered with a gooey triple crème cheese whose name I forget. I kept at it for an hour—everyone wanted seconds and my family is big—and barely made a dent in the jar. Prepared in small batches so they do not bruise, packed with syrup in a resealable glass jar, we've been bringing in a small quantity each holiday and their fans gobble them up. This year for the first time, I've got a new fruit—soft, tender apricots, hand harvested and rushed into a simple syrup bath within hours. The rushing is important, it protects the texture and flavor of the fruit. The longer they wait around, the more their texture breaks down, the mushier they get. But that’s the only rushing allowed. The apricots take their time once they reach their bath, allowing the sugar to slowly soak into the fruit, preserving them and freezing their flavor at its peak. An elegant gift. Fantastic with gelato or fresh cheeses. The cherries are pitted, but the apricots still have their stones so chew carefully. P-AGR-CHE 680 g jar wild cherries $40 P-AGR-APR 680 g jar apricots $40 SHIPS FOR FLAT RATE

pantry classics

ThrEe of our claSsics, foOds we've caRried fOr years THat find in hunDReds OF our cUstomers' cupbOards

Wild Artichokes

Koeze Peanut Butter

Macroom Irish Oatmeal

From southern Italy, wild spring artichokes, picked when they're the size of a chestnut, barely blanched so they're firm and chewy, in olive oil. These Italian treat are super in pasta, with cheese, tossed with salads or on an antipasto platter. P-ART 175 g, about 30 pcs $20

The peanut butter that's become a legend. Unimproved since 1925, it's simply ground, blanched, roasted peanuts and a bit of sea salt. What all peanut butter aspires to be. One of our all-time best sellers. P-BUT 17 oz jar smooth $9.50

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 steelcut. The result is a coarse meal that has its natural oils still intact (making the meal darker than other oatmeal). Incredibly flavorful. P-OAT 2 lb bag $14

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P-CRU 16½ oz jar crunchy $9.50 2 or more jars, EACH SHIPS FOR FLAT RATE

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Cheese Passports You pick the country. We’ll head to our cheese cave and take care of the rest. We take deep pride in sourcing and offering a small but excellent collection of cheeses, tending them in our cave, cutting them to order by hand and sending them with careful packaging so they arrive in great condition. We never use cryovac to seal the cheese—it can create off flavors. We wrap them with a special re-usable wax-lined bag we import from France that's like cashmere for cheese. It keeps them feeling great (and tasting great) and looking like a million bucks. Makes a great gift for any cheese lover you know, including you.

OUR PASSPORTS Matured beyond what you’ll normally find in the USA, these cheeses, including Swiss Antique Gruyère and Farmhouse Italian ParmigianoReggiano, are often the cheesemaker’s favorites. And mine. G-CCP with artisan bread $80 G-N-CCP with crackers $80

Italian cheeses both famous and secret that taste astounding, including our longtime favorites like Farmhouse Parmigiano-Reggiano, Gorgonzola Naturale and Piave from the Dolomite mountains in the Veneto. G-ITA with artisan bread $80 G-N-ITA with crackers $80

This one I enjoy most. I love cheeses like these; they’re often on my short list of favorites for their long aging and big, bold flavors. We’ll include samples of mountain cheeses, including Comté and other well-aged wedges. G-MTN with artisan bread $80 G-N-MTN with crackers $80

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Our most popular Passport. We’ll include English Farmhouse Cheddar, Raw Milk Stilton and Lancashire, all selected by Neal’s Yard Dairy, England’s premier cheese exporter. G-BRI with artisan bread $100 G-N-BRI with crackers $100

Three French cheeses, shipped direct to us from farm and cave. We’ll assemble an homage to affinage with greats like Comté from Fort St. Antoine, Camembert and French Mountain. G-FRE with artisan bread $80 G-N-FRE with crackers $80

We’ll pick three of our best-tasting domestic cheeses, like Clothbound Cabot Cheddar, Marieke Gouda and others that are remaking the image of American cheese. G-AME with artisan bread $80 G-N-AME with crackers $80

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EACH CHEESE PASSPORT CONTAINS Three cheeses, wrapped in our re-usable French wax-lined cheese bag

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

Zingerman's Bread or Artisan Crackers

Cheese care and serving help

+ Colorful packaging

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, America, France and England. Four of the world's great cheesemaking countries. And— at least in my opinion—four of their greatest cheeses.

Parmigiano-Reggiano Not all the wheels that bear the world famous Parmigiano-Reggiano name are created equal. There are big differences from one to the next. This is both a success story and a problem for the cheese. It's been so effectively marketed to the world everyone knows it. A huge success. But it's been sold as one cheese when there are big differences in how different farmers feed their animals, how the cheese is made and cared for, and how it's aged. We tasted dozens of different producers to select ours, and it's our all-time best selling cheese bar none. It has a really rich, wonderfully complex flavor with a lovely, long finish and none of that bitterness or mouthburn that often mars the final flavor of other Parmesans. Wrapped well, it lasts for weeks. C-PAR 1 lb hand cut for dinner $32

2 lbs hand cut to save 4 lbs for an addict 8 lbs to share 80 lb wheel 80 lb wheel hand delivered by Mo

$60 $110 $200 $1,800 $2,500

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Pleasant Ridge Reserve This may be the best American cheese being made today. Like a European mountain cheese, it's fruity in an appley sort of way—rich, deep and sweet. Production is very small—about 6,000 wheels a year. They utilize a seasonal, open grazing system, which means all the milk used to make the Pleasant Ridge Reserve is taken when the cows are happy and content out in the open pasture. Happy cows tend to produce great tasting milk. Since we've been working so closely with the maker we have the opportunity to select specific days of cheese, tasting from a series of different days of production to pick the most flavorful of the bunch. C-PRR ½ lb hand cut wedge $20 by the pound $39

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Comté from Fort St. Antoine France’s most renowned mountain cheese, selected for us by Essex Street Cheese Co. from the caves of legendary Jura affineur Maison Marcel Petite. Fudgy texture, well balanced, never bitey flavor, with a buttery, hazelnut taste that grows on the tongue and slowly expands to fill your entire mouth. A cheese that makes you want to come back to eat it again and again. C-COM

½ lb hand cut wedge by the pound

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Raw Milk Stilton The only traditional raw milk Stilton in the world. British cheddar may have conquered America and subsequently lost some of its English-ness, but Stilton remains a national treasure. An exquisite, legendary blue with broad, buttery flavors that linger well into the evening. Made by Joe Schneider, selected by Neal’s Yard Dairy just for us. C-TCH ½ lb hand cut wedge $23 by the pound $45

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At Zingerman's Creamery, cheesemakers Aubrey and John craft a handful of our customer's favorite cheese spreads. Made with fresh local milk and none of the gums or stabilizers you find in other spreadable cheeses, they taste bright, tangy and alive. Super for brunches, lunches or late night snacks.

Pimento Cheese Spread

Hand Ladled Cream Cheese

Pimento cheese is a salty, tangy spread of Cabot Vermont cheddar, Hellmann’s mayo, pimento peppers and spices. Our most popular spread. C-PMC 6 oz tub $9

Made like cream cheese was a hundred years ago. Hand ladled to protect its delicate texture. Softer, lighter, fresher tasting than any cream cheese you've tried. C-ZCC 6 oz tub $8

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Liptauer Hungarian Cheese Spread

Fresh Goat Cream Cheese

Pillowy fresh farm cheese spiked with garlic, Hungarian paprika, capers, toasted caraway and just a touch of anchovy. Moderately spicy. C-LIP 6 oz tub $10

Made almost the same way as our cow's milk cream cheese, above, but with fresh local goat's milk to give it a tangier, earthier flavor—but without any "goatiness." C-GCC 6 oz tub $9

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Make your Own MoZzARElLa Home Cheesemaking Kit We’ve been selling this home cheese making kit at our Creamery in Ann Arbor and online for a while now, and folks have been, well, eating it up. Easy to follow instructions make it a great gift for kids, cheese lovers and families that cook together. Every box comes with rennet and citric acid— enough for 30 batches of cheese—as well as instructions on how to make your own mozzarella or ricotta from scratch. All you need to provide is milk and salt. It takes less than an hour to turn the milk into cheese. My first attempt produced a fine looking mozzarella ball that I quickly turned into a salad with tomatoes, fresh basil and olive oil. Easy and delicious! P-HCK makes 30 batches $37 SHIPS FOR FLAT RATE

cheese party in a box Holiday Cheese Course Gift Box

We'll hand cut and wrap three of our top American cheeses the day they ship to you: Pleasant Ridge Reserve, Cabot Clothbound Cheddar and Zingerman's Double Cream Manchester. We'll also stash some spiced pecans and a loaf of Roadhouse Bread in the cartoon gift box, too. About a pound and a half of cheese, it'll serve a dozen for appetizers or after dinner—or maybe a bit of both. G-HOL gift box, serves 12 $100 SHIPS 2 BUSINESS DAYS

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.

Similar cheese. Different maker. Different style. Different flavor. Here are two takes on Cheddar, Gouda and sheep's milk cheese. They make an interesting contrast for a cheese fan, or, on a cheese tray for some friends, a delicious conversation piece.

More cheese online

clothbound cheddar

Cabot Montgomeryâ&#x20AC;&#x2122;s English Clothbound Clothbound Cheddar The closest thing to the original ched American dar being made on the planet, made Cheddar Cloth-wrapped traditional cheddar from Cabot Farms and Jasper Hill in Vermont has a beefy, bold flavor. The texture is flakier and less rubbery than waxed cheddar since cloth permits the cheese to breath. Quite possibly America's best cheddar. C-CCC by the lb $38 SHIPS FOR FLAT RATE

from a single herd of HolsteinFresians who graze on hills thought to be the site of Camelot near Somerset in western England Clothbound wheels whose flavor is grassy and brothy, a total revelation. C-EFC by the lb $40 SHIPS FOR FLAT RATE

dutch gouda L'amuse Cow's Brabander Goat Gouda From the opposite end of Holland, the southMilk Gouda Made in Northern Holland from the pasteurized milk of Holstein cows, which give L'amuse a distinctive creaminess speckled with big, crunchy flavor crystals. Selected for us by famed Dutch cheesemonger Betty Koster, aged for over two years, the flavor is correspondingly intense. It fills your mouth with butterscotch and caramel, almost like a dessert. C-LAM by the lb $40

ern province of Brabant, home to many of the country's goat farms. Made from the pasteurized milk of Saanen goats, it's fresh tasting, with notes of caramel and cream and just a background hint of the chalky flavor usually found in goat cheese. Also selected by Betty Koster. C-GGO by the lb $36

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sheep's milk cheese Basque Mountain Cheese In the flower-filled mountains the connect Spain with France, sheep's milk cheese is hand made in small drums, about ten pounds each. Made and aged so the sheep's milk's sweetness stays intact, it's a hardy cheese but one that also tastes delicate. C-FMT by the lb $35 SHIPS FOR FLAT RATE

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Essex Manchego In the center of Spain, on the hot, sun toasted plains of La Mancha, Manchego has been made for centuries. Not sweet like Basque cheese, this is earthy, animal cheese, with gutsy, savory flavors that can stand up to full-flavored food. C-EMA by the lb $40 SHIPS FOR FLAT RATE

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that's a sandwich

Now

Michael Ivins, The Flaming Lips

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

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

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

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

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

a la carte Our award-winning corned beef. M-LCB 1 lb, sliced $30 M-LCB-W whole raw, 9-11 lbs serves 12 $110 SHIPS ONE BUSINESS DAY OVERNIGHT

Camp Bacon Gift Box Camp Bacon is an annual festival of your favorite meat held right here in Ann Arbor, Michigan each June. In honor of the celebration of our Princes of Pork we pack our cartoon printed gift box with three of our most popular bacons: Nueske’s Applewood Smoked Bacon 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 $125 FREE SHIPPING

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Our top selling most popular gotta eat it now please send it to me gifts.

The Bacon Club

Sourcream Coffeecake

Lauded by chefs, sous chefs, home chefs, pork-ophiles and bacon freaks all over America. Our most popular food club by far and it’s not just the novelty of bacon-by-mail that makes it so loved. The bacons are downright amazing. They represent the pinnacle of American bacon making. More bacon club options online, along with descriptions of what’s included. G-BAC-3 3 month club $99

The legend. This is the cake we’ve sold since we started packing boxes to ship 20 years ago. This is the gift we sell more of than any other. With toasted walnuts, thick streams of Indonesian cinnamon, creamy texture, huge flavor. A-SCC-L large serves 10-12, in box $55 G-SCC-L large in wooden crate $65 A-SCC-S small serves 5-7 in box $40 G-SCC-S small in crate $45

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The Weekender

The Ultimate Basket

An all-purpose gift, built from foods the recipient can snack on right out of the box. Hand assembled in our cartooned gift box with a loaf of Zingerman’s Artisan Bread, a couple of Brownies (Walnutstudded Magic Brownie and a Caramel Dulce de Leche Buenos Aires Brownie), La Quercia’s Borsellino Salami, Zingerman’s Peanut Brittle, a half pound of our Nor’easter Cabot Cheddar and a nosher-sized version of our extremely popular, extremely tasty Sourcream Coffeecake. G-WEE weekender gift box $75

Unequaled food glory. Includes an assortment of four different Zingerman’s Brownies, Molasses Ginger Jump-Up Cookie, Oatmeal Raisin Cookie, Zingerman’s Nor'easter Cabot Cheddar, La Quercia's Borsellino Salami, Zingerman’s Coffee, Zingerman’s Peanut Brittle, Garden of Eatin' Blue Corn Chips, Salsa, Irish Brown Bread Crackers, Ginger Chimes Candies, Destrooper Belgian Butter Cookies, Mediterranean Olives, Spanish Marcona Almonds, Zingerman’s Spiced Pecans and a Zzang!® Handmade Candy Bar. G-ULT ultimate basket $200 SHIPS FOR FLAT RATE

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bings with bling

Boat Street Pickled Cherries

Renee Erickson, chef and owner of Boat Street Kitchen in Seattle, has taken Bing cherries to the next level by pickling them in a mixture of apple cider vinegar, cane sugar, and spices ranging from cloves, mace, and nutmeg to Tellicherry black pepper and lime zest. Those flavors come out one by one: first the warmth of the spices, then a bright tartness from the vinegar, and at last that cherry sweetness shines in the finish. An outstanding addition to roast duck, gooey cheeses, or smeared in a salami sandwich. Then for dessert try ‘em on ice cream or cheesecake. P-PKC 6 oz jar $16 SHIPS FOR FLAT RATE

Check out Renée's Boat Street pickled raisins and pickled figs at zingermans.com

be converted

Pickled Petite Brussels Sprouts

Daniel & Ann Trudel, the folks behind Ann’s Raspberry Farm in Frederickstown, Ohio love brussels sprouts (and raspberries, obviously). They harvest the little cabbages when they’re still young and tender, then quickly blanche and cure them with vinegar, honey, garlic and a few spices. The pickled sprouts are crisp, bright, and satisfying. They’re fun chopped and tossed into salads or as a garnish for Bloody Mary’s, martinis. I love them simply served along with some nice salami and good bread. Replace the pickles on your relish tray and you'll be in business. P-PBS 9 oz glass jar $18 SHIPS FOR FLAT RATE

Sun and sea

Sun-dried Tomatoes with Anchovies

MORE sURF, more turf Two of my other favorite fish and veg combos are from northern Italy—slightly spicy peppers stuffed with capers and anchovies—and northern Spain—piquillo peppers stuffed with tuna.

Italian Peppers with Capers and Anchovies P-AUP 180 g, about 9 peppers $30 SHIPS FOR FLAT RATE

Spanish Piquillo Peppers and Tuna P-TOP 4 pepper tin $15 SHIPS FOR FLAT RATE

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

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.

Ibérico and Red Wattle Fresh Loins The loin is one of the leaner cuts on a pig which often leaves it lacking flavor. Not so with these. We’ve got a supply of loins from heritage hogs that will knock your socks off.

IBÉRICO

IBÉRICO LOIN

Spain’s Ibérico hogs are the heirloom of heirloom pigs, the standard against which all great pork is measured. They are the black footed pigs of Southern Spain, the ones who roam wide in the Dehesa, foraging and living like pigs love to live. 99% of the time you find their pork cured, not fresh. It’s cured pork loin (p. 8) or ham (p. 9), are prized treats for pork-ophiles everywhere. It’s very rare to find the meat fresh, ready for home cooking. That’s what we have here. A thick loin that, when roasted to medium rare, will make you swear you’re eating some crazy cross between a cow and a pig. It’s not. It’s all pig. And you’re in heaven. Ships frozen, arrives cool or frozen. M-IBL boneless, about 1¼ lbs $100

RED WATTLE LOIN

Red Wattles are an old breed of pig that was raised for flavor, not fashion. A century or two ago you’d have found Red Wattle pork on tables in New Orleans where they were a popular pig, sporting meat that could pair well with the region’s full-flavored cooking. Today you might find Red Wattle in a few restaurants in New York and a couple other lucky cities. There was almost no supply for us home cooks. Until now. The pork comes from hogs that are raised impeccably. The pigs are not confined, have access to the outdoors, and never receive antibiotics or hormones. Loins ship frozen, arrive cool or frozen. M-HFR loin 5-rib rack, about 3½ lbs $80 FREE SHIPPING

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12 step program

southern Greek Spread

Raspberry Champagne Jelly

Roasted Eggplant Spread

Dishes made with roasted eggplants are a staple across Greece and Turkey. This one comes from Messinia, the remote, sun-drenched region at the southwestern most tip of Greece. All summer farmers pick skinny Lagada eggplants and fire roast them the same day. Then the eggplants are peeled, crushed, and jarred with a pinch of salt and a smidge of citric acid—that’s it. The flavor is deep, roasty hinting at charred, a little tart, incredibly smooth. Messinians eat it smeared on fresh vegetables or crackers, spread on toast, or mixed into a salad with lemon juice, olive oil, tomatoes, garlic, parsley, and mint. P-EGS 500 g jar $19 SHIPS FOR FLAT RATE

Robert Lambert makes some of our favorite marmalades, syrups and fruit cakes in a small production kitchen near his home in the Bay area of San Francisco. I've always admired how Robert expands each step of preserving fruit to multiply its flavor. If someone else can make something taste good in six steps, he can make it taste outstanding in 12 steps. This jam is a perfect example. Robert spends hours pressing overripe raspberries through a fine mesh screen until only the seeds remain—which he discards. Then he cooks the raspberry fruit and its juice with a little bit of sugar as well as champagnescented geranium and lime juice. More like a jam than a jelly, this is one of Robert’s most cherished creations and an instant hit here in Ann Arbor. P-RCJ 8 oz jar $22 SHIPS FOR FLAT RATE

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Where you see this, items ship for $10.99 flat rate per address. Combine with other flat rate items a nd the price is the same.

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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, our Nor'easter Cabot Cheddar, La Quercia's Borsellino Salami, John Macy’s Cheesesticks, Zingerman’s Virginia Peanuts, Spanish Chocolate Figs and a bag of Zingerman’s Coffee, ground. It’s packed with class in our oval wooden crate with Zingerman’s printed on the lid. Need it there tomorrow? Call us. Not sending in sympathy? No problem, we can remove the identifying sticker. G-BER bereavement gift box $125 G-BER-NL without sticker $125 SHIPS FOR FLAT RATE

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.

Birthday Cake 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 FREE SHIPPING

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

more provisions at zingermans.com

Rustic Retreat Dinner Gift Box A “thank you” that’s not a cliché. This gift boxed set includes Italian Pasta and Il Mongetto Tomato Sauce, our Paesano Bread, hand cut Parmigiano-Reggiano Cheese, Travel Olive Oil from Tuscany, Rum Truffles and Chocolate Hazelnut Gianduja from the Piedmont. G-DIN rustic retreat gift box $90 SHIPS 2 BUSINESS DAY

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

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

Zingerman’s Midnight Feeding Box What scares the living daylights out of some people just happened to friends of yours. They had a baby. They don’t sleep. How on earth do they eat? Very well, if they’re lucky enough to have friends who send this. The Midnight Feeding Gift Box is filled with a mini Sourcream Coffeecake, a mini Hot Cocoa Cake, two Black Magic Brownies, Zingerman’s Nor'easter Cabot Cheddar, La Quercia's Borsellino Salami, Pfeffernusse cookies, Coop's Salted Caramel Sauce, John Macy’s Cheesesticks and a darn cute Zingerman's bib. (Available without bib for any adults in need of midnight feedings.) G-BBY midnight feeding gift box $125 SHIPS FOR FLAT RATE

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

Get Well Gift Box

The Munchies Collection

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

Ann Arbor Tortilla Chips, Fundidora Salsa, Zingerman's Virginia Peanuts, John Macy's Cheesesticks, Zzang!® Handmade Candy Bar and a Zingerman’s Magic Brownie. Gift boxed. G-MUN munchies $65 FREE SHIPPING

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The sale we all wait for. Deep discounts on deeply flavorful balsamics. Once a year only. Time to stock up on the best balsamics you can find for summer salads, meat marinades, Parmesan cheese dipping, pan glazing, strawberry dipping, food gifting.

who eats ice cream on new year’s eve?

I’ll tell you who eats ice cream on New Year's Eve: no one. But gelato? That sounds more like a New Year's celebration. A six-pack of our Creamery’s gelato, including Vanilla, Dark Chocolate, Peanut Butter, Dulce de Leche, Mint Chocolate Chip, Raspberry Sorbet. G-GEL six gelati $115

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who put the anchovy in my tomato? Sun-dried tomato, I mean. Southern Italian sun-dried, the best kind of sun-dried, tomato speaking. This new food find, plus a few others inside on pages 32 and 33.