Zingerman's Mail Order Fall Guide 2014

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Decades ago, chefs used to select their preferred tuna batches in person at Ortizs cannery, Spain's highly

esteemed fifth generation tinned fish titan. Batch tasting is still a common practice among cheesemongers, in

fact, it's a specialty of some exporters like Neal's Yard Dairy and Essex Street Cheese, but for some reason

it fell out of practice in the fish world. Last fall I visited Spain to revive the tradition. By Mo Frechette

We landed in Barcelona on a sunny Novem-ber Sunday, a couple weeks after the six month tuna season had ended. It is a four hour drive northwest to Getaria, a small town on the Bay of Biscay, where the environment got progres-sively more Irish along the way: wetter, mistier, greener. Tasting was 9am Monday and the first question on all of our mindsincluding the folks from Ortiz, who, being in their 30s and 40s, had never batch tasted eitherwas "Will we be able to taste a difference?"

That got answered quickly. The second tin we tasted was very different than the first. Rev-elations continued throughout the morning with some batches good, some excellent, and a couple extraordinary. Turns out, there is a big difference between batches of tinned fish, much like there is between batches of cheese, or wine vintages.

One thing that you may be asking is, What con-stitutes a batch of tinned fish? Its a little more complicated than with cheese, where a batch is a single days make, usually a mix of the previous nights and current mornings milk. A tuna batch is a single catch from a single boat, brought in at one time and sold to one buyer. Thats how fish are managed in the Biscay auction market and Ortiz stays faithful to the one boat/one batch cooking. This means that the tin you get from Or-tiz is traceable back to a single boat on a single catch (note: a catch may last longer than a day, but it always comes from a single shoal of fish). It may take several days to cook a big catch and, since the fish in it are different sizes and different ages, theres bound to be more variability than with a single batch of cheese.

The main differences between tuna batches flavor are complex-ity, balance between sweetness and brine, and length. The best tunas had a range of high and low notes, were never just sweet or just salty, and have a long finish. Color foreshadows flavor: if a tuna is rosier, it is often better tasting. Texture plays a smaller part on just-tinned tuna, but over time it has a much bigger role. The older a tin of tuna in olive oil gets, the softer its mouthfeel becomes.

We decided on a single catch of bonito, caught in summer, but brought examples of nearly every tin we tasted back to Michi-gan so we could taste again later to confirm what we thought. A second round of tasting is one of those steps that I've learned, over time, is really important when I'm making a big flavor de-cision. Sometimes, out on the road where everything is more exciting, I can talk myself into liking something that, second time around, doesn't live up to the hype.

The good news is that our batch passed with flying colors and we can enjoy it for most of the next year, at which time Ill return to select again. I can hardly wait.

Selecting TunaCan you really taste the difference? Reviving an old practice.

Mo Frechette founded Zingermans Mail Order. Write him at [email protected].

Getaria

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BOnito Whole LoIN in Round Tin

This is a whole loin, a near-solid chunk

of tuna, packed in a tin. Its much thicker

than the pieces in the classic tin which means the

olive oil hasnt penetrated as much making the texture drier. It makes a good tuna for salads and pasta where you need it to keep its integrity. Part of tasting loins involved touching them, pressing down like youd do on a steak in a pan to test its doneness. Softer loins were tastier. This one, from a shoal fished just north of Galicia in the sum-mer of 2013, had a lingering sweetness and a long, saline finish. P-ORT-RND 250 g tin $20 2 or more tins $17P-BIG-ORT 1.9 kilo tin (4 lbs) $125SHIPS FOR FLAT RATE

Bonito WhOle Loin in glaSs JarThe same tuna batch of Galician tuna in the tin above, a thick, whole loin, but hand packed. The hand packing means the fish is visually perfectuse it whenever the tuna is going to be the star of the plate. P-ORT-JAR 220 g jar, hand packed $20 2 or more jars $17 SHIPS FOR FLAT RATE

Buyers Guide to Ortiz TunaFIVE REASONS WHY ITS SPECIAL1 . L INE CAUGHTIt means less bruising than netted tuna and more care overall, including no by catch.

2 . SMALL BATCHES BOUGHT BY AUCT IONThe boats that fish for Ortiz are small, they ice their catch generously, then return to harbor quickly. Ortiz buys every tuna at auction personally, reviewing the fish first.

3 . PAT I ENT COOK INGOrtiz takes severals steps during cooking that take more time but leave you with a fish thats not sour, never tough.

4 . HAND CLEAN INGEach loin is meticulously cleaned with paring knives: scraped and rid of every bruise, every discoloration, every chance for the flavor to go off. Only pristine fish find their way into the tin.

5 . WHOLE F I SH IN OL IVE O I LWhole chunks of fish and olive oil. Thats it. No flakes, no water. Flake tuna deteriorate faster and water leaches flavor from fish. Ortiz only packs in olive oil, which amplifies the tunas flavor and gives it a silky, rich mouthfeel.

Tuna SelectionsLast fall, we tasted all the batches of tuna that Ortiz tinned for America during the 2013 fishing season. We were looking for tuna that was full-flavored, juicy, and had a complex finish. Being one of the most consistently great tuna canneries in the world, I wasnt surprised that we didnt find a bad batch among them. But we did find some superior ones. We reserved those and now, a year into their life (tuna in oil gets better with

age), theyre ready for you. Dig in!

more ortiz tunas on p. 32

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

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The top of the daily task board for the pastry chefs at Zingermans Bakehouse always says Bananas? Some-

times the answer is yes, sometimes no. But theres no telling. You could be knocking out the thousand other

things on your list or you might be peeling bananas that day. And when that happens, its banana bread

time. By Brad Hedeman

When Zingermans pastry chefs concocted their banana bread recipe a couple years back, they had a serious supply concern. Ripe bananas were one of the tougher ingredients to secure.

The best bananas for banana bread are just cresting the peak of ripeness. The color of the peel is dark yellow and splotches of brown freckle the whole surface. This is the moment the fruit is at its peak, the starches broken down into sugars leaving it soft and very sweet.

They tried fresh, peeled bananas that were flash frozen and shipped their way, but the flavor wasnt right. The bananas werent ripe enough so they werent sweet enough.

The problem is no one sells bananas that are yellow and freckled because no one will buy them. Most fruit sellers remove bananas like that from their stockboth at retail and wholesale levelbecause theyre too far gone for most customers. They put out the green bananas and get rid of the yellow ones.

As luck would have it, the Bakehouse sells lots of breads and pastries to grocery stores all around southeastern Michigan. The stores had a prob-lem with supply that matched the Bakehouses problem of demand. A deal was struck! When a store had bananas, Bakehouse delivery driv-ers would swap the bread for cases of bananas. Sometimes, thered be a case to grab, most of the time thered be none. And sometimes they return with thirty cases of super ripe bananas.

When that happens, the answer to the task board Bananas is YES! BANANAS! These

days are all hands on deck days. Accountants, managers, bakers on their breakeveryone chips in. Bananas have to be frozen before they ripen any more, so everyone helps hand peel each banana. It often means missing a meeting or staying late, but its a huge reason why our banana bread tastes so good. Its also the reason theyre shopping for a bigger compost bin.

The bananas dont stay frozen very long, but it sure makes man-aging the ingredients easier. You cant plan when youll be peel-ing bananas but you can schedule when youre going to make banana bread.

About two perfectly ripe hand-peeled bananas go into each loaf of banana bread with cane sugar, Grassland butter from Wisconsin, hand cracked eggs, real vanilla, some sea salt and a little baking soda.

Banana BreadIt takes a village. The surprising logistics behind ripe bananas.

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

food finds at [email protected]

55CALL 888 636 8162 9AM-10PM ET EVERY DAY ZINGERMANS.COMOUR 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.

Zingermans Buttercream CakesThe pastry magicians at Zingermans Bakehouse love baking cakes above all else. Wedding cakes, birthday cakes, coffee cakes, everyday cakeswhenever there are cakes to bake you can bet theyll make something incredibly tasty. The fondant cakes are the show-stop-pers, with their intricate decorations (see our birth-day cake, p. 52). Coffeecakes are our everyday best sell-ers (p. 16). But here in Ann Arbor, special occasions are marked most often by buttercream cakes. The show-piece is their traditional buttercream frosting. Swiss style, its made by whipping fresh eggs and sugar into a meringue, then mixing in real Wisconsin butter and Madagascar vanilla. Our cakes are also marked by what they dont contain: no artificial anything, no mixes, no shortening. These are the ingredients your grandmother would use when she baked. Each cake is six inches in diameter, four inches high, about one pound and serves 6-8. Ships frozen. Defrost and serve at room tempera-ture for maximum flavor and attractiveness.

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

chocolate chunk

go bananas,two ways

classic

Hummingbird CakeA Southern twist. With toast-ed coconut, fresh bananas, toasted pecans and pineapple covered in Madagascar vanilla buttercream frosting.A-HUM $75SHIPS 2 BUSINESS DAY

Neato-politan CakeThree flavors in one bite. Chocolate cake, fresh strawberry buttercream, all covered in Madagascar vanilla buttercream frosting. A-NEA $75SHIPS 2 BUSINESS DAY

our latesT coffeEcake iNventionNew Deli Crumb Cake

Its not every day the pastry chefs at Zingermans Bakehouse release a new coffeecake to the world. In fact, weve averaged about one every four

years. So note your calendar and get out your bib because this is a big deal. Introducing the New Deli Crumb Cake! Its size, shape and top-ping are akin to our Blueberry Buckle: moist crumb made with lots of sweet butter and topped with a butter-crumble crust. The flavor

is far from American. For inspiration, we took our cues from the subcontinent and devised a recipe thats imbued with some flavors

and aromas of India: pistachio, cardamom, ginger, clove and even a little coconut. The result is a crumbly, sweet, exotic and slightly spicy

coffeecake to make your mornings more interesting. A-NDC-S nosher cake in cardboard box, serves 5-7 $40

G-NDC-S nosher cake in wooden crate, serves 5-7 $45 A-NDC-L fresser cake in cardboard box, serves 10-12 $55

G-NDC-L fresser cake in wooden crate, serves 10-12 $65 FREE SHIPPING

See our coffeecake legends on p. 16

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That Italian Salami? Its not ItalianThe curious history of imported meat in America.

6

Its been a dirty little secret for decades. The Italian salamis all of us merchants sell arent Italian. Also, the Spanish ones

arent Spanish. The French ones arent French. In fact, none of them are what they seem. Thats because, with a handful

of exceptions, foreign salamis are not allowed in the United States. We havent been trying to keep this from you, its just

that no one has been discussing the issues around salami immigration in America. By Mo Frechette

This isnt a political thing. Its not caused by a caucus of Senators who are anti-salami and want all cured pork turned away at the bor-der. Its simply the byproduct of some well-in-tentioned regulation. Upton Sinclairs book The Jungle kicked off a wave of much-needed meat industry improvements that continue to impact us today. One of the changes had to do with requiring federal meat inspectors to regularly inspect plants. Thats not too much of a problem for most American meatmakers since theyre usually a short drive away from an FDA office. Its a real pain, though, when youre making To-scano salami in a small village in Italy. The up-shot has been that almost no foreign cured meat makers have been certified to sell to America. Those that have are big companies and they make a less interesting salami anyway.

Whats an American salami-hunter to do? First off, dont try to smuggle a suitcase of salami home from Europe. Its illegal and they have se-curity dogs at the airport and apparently dogs of all nations totally love salami. I know this from experience. Your best bet is to eat your fill while traveling then hunt for good salami at home.

The good news is hunting has never been easier at home. The last five years have provided us withwhile not quite an explosiona bona fide expansion of great cured American meat.

Some of it is very local, it never leaves its home county, so by all means check out the cured meat cases of delis when you travel. Good cheese shops can be helpfulcheesemongers are a curious sort and know a lot about whos making food in their area. Micro breweries, too.

Theres also mail order. We carry salamis from a few of Ameri-cas best, including La Quercia in Iowa, Creminelli in Utah and Columbus in San Francisco.

Look for salami sources that either cull their collection to a hand-ful of items or sell a lot of volumeor both. Salami, in spite of being cured, has a relatively short window of when its at its best so a slow-moving meat counter is an enemy of flavor. Sold young its too moist, the texture chewy and stringy, the flavors disparate and not blended. Past its peak its dried out, hard to gnaw on and very salty. When buying salami look for a pinkish hue and the sweet aroma of porkit shouldnt be dominated by spices. A soft, downy coat of mold is a good sign, too. It usually means its enjoyed its environment and is still moist and flavorful. If the mold is completely gone it could be a sign that the salami is over the hill, past its prime. You dont have to eat the mold but it wont hurt you either.


That Italian Salami? Its not ItalianThe curious history of imported meat in America.

psuedo nOrtheRn ItaliaNCresponeMade in the Northern Italian style, this coarsely textured salami is made with premium meats hand sorted into a very thick, natural pork casing, something rarely used in American salami making. It allows the salami to age slowly and naturally, losing moisture and intensify-ing flavor. A longtime customer favorite, its great paired with Cabot Zingermans Cheddar (online) and some Farm Bread. Perfect for picnics.M-CRE 12 oz $26SHIPS FOR FLAT RATE

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

4 Salami Serving TipsSlice to order to prevent drying and oxidization.

Try slicing it on the thicker side. I think the flavor and texture are more enjoyable that way.

Like most traditional foods, serving salami at room temperature versus straight out of the fridge will give you a lot more flavor.

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

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

More not imported salamis that may sound like theyre imported on p. 20

3 Not Italian

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

SHIPS FOR FLAT RATE

Where you see this, items ship for $9.99 flat rate per address.

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


An American in BudapestHow a new world food became the emblem of an old country.

Hungarians eat a pound of paprika per person each year. Its enjoyed mixed into everything from sausages and stews

to breads and cakes. Its a key seasoning in all the national dishes of Hungary. If there isnt enough paprika in the dish

youre served, not to worryon the dinner table youll find salt, black pepper, and paprika. It wasnt always this way.

By Val Neff-Rasmussen

Five hundred years ago, there was no such thing as paprika. Like all chile peppers, pa-prikas ancestors come from South America. The first chiles arrived in Europe in 1492, a gift for Queen Isabella from Christopher Columbuss ship doctor. I wonder what they were supposed to cure?

Even though Spain isnt too far from Hun-gary, chiles didnt arrive there for many more years, and they took quite a circuitous route. The peppers went all the way east to In-dia, then back west to Hungary, and within a hundred years were a staple in that coun-trys cooking. When the Moors were exiled and the Jews were expelled from Spain, they both brought chiles with them across North Africa. The Portuguese brought them to their trading posts along the West coast of Africa, India and Thailand. From there, local trade routes took chiles to China and In-donesia. From India, Middle Eastern traders brought chiles west with them to Turkey. As the Turkish armies pushed west into central Europe to expand the Ottoman Empire, they brought chiles with them. When the first chiles arrived in Hungary via the Turks, they were called Turk-ish pepper or heathens pepper since the Hungarians had certain feelings for Turks at the time.

Though the Turkish troops eventually left Hungary, chiles stayed. Unlike other New World crops like potatoes and tomatoes that took centuries to be widely adopted, chiles took off right away. They can be

grown in all sorts of climates and conditions, which allowed them to become the first spice that could be grown at homeand therefore, the

first spice that was not a luxury.

By the end of the 1500s, farmers across Hungary had taken to sprinkling paprika on

bacon or into stews. It became one of the el-ements of the holy trinity of Hungarian cookingonions, lard, and paprikathat form the basis of many dishes today. George

Lang, a Hungarian-born restauranteur, wrote in his book Cuisine of Hungary, Paprika is to the Hungarian cuisine as

wit is to its conversationnot just a superfi-cial garnish, but an integral element.

Paprika is one of the most prominent examples of peppers weaving their way into an Old World cuisine, but its hardly the only one. Across Northern Africa, harissa (see next page)a spread made of crushed dried peppers, olive oil, and spicesis used to season everything from eggs to couscous to soup. In the Basque country in Spain, tapas bars serve up skinny green piparra peppers (online) with anchovies and roasty red piquillo peppers stuffed with tuna. In Calabria, the toe of Italys boot, pasta and vegetables are perked up with a punch of chile.

Val Neff-Rasmussen blogs at zingermanscommunity.com. Email her at [email protected]


tunisias pepperHarissaIf you dont like spicy food you can proba-bly move on. But if you do, well, youre on to something special. Harissa is a spread of dried chiles, garlic, tomatoes, caraway and coriander and extra-virgin olive oil. Harissa and heat have apparently gone together in Tunisia in more ways than one for a long time. As with chocolate, Majid Mahjoub, the maker, explained, harissa was a temptation product. It was a symbol of virility for Tunisian men. Aphrodisiac properties aside, you can get busy in the kitchen mixing harissa with eggs, with potatoes, with couscous or whipped into a fresh vinaigrette for salads. Goes great on grilled meats too.P-MMH 185 g jar $16SHIPS FOR FLAT RATE

slavic stapleLutenitsa Red Pepper SpreadFrom Prague to Pleven and pretty much all spots in between youll find an open jar of pepper spread in every refrigeratorand a backup in every pantry. Its a condiment,

its a dip, its an ingredient, its incredibly versatile. While Slavic cooking is a far way from catching fire in America that shouldnt stop any pepper-lover or new-food-finder

from grabbing a jar. Lutenitsas primary flavor noteroasted red pepperenvelops the spread, rather like a Spanish piquillo pepper, sweet and smoky, with a similar pleasant metallic bite and not a hint of heat. Coarsely ground with eggplant and tomato its a

superlative sandwich spread or burger topping. P-LUT 18.2 oz jar $12SHIPS FOR FLAT RATE

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

salted pEPperMarash Red Pepper FlakesOur most coveted red pepper has a secret I'd like to share: it's salted. Just a touch, but once you know it's there you can't miss tasting it. P-MAR 49 g jar $14SHIPS FOR FLAT RATE


Stove Top SweetsBottling memory and turning back our collective clock.

Nostalgia is a powerful force. Many of us grew up with relatives that made jams or confections, often from the bounty of

their own gardens. The memory of those flavors transports us to those times: family gatherings, birthday treats, holiday

feasts. We edit those memories into the stories of our life. We leave out the bad, focus on the good and yearn for the tastes

we left behind. By Brad Hedeman

Nostalgia is a big part of food, and artisan food in particular. And nostalgia has an out-sized ef-fect on sweetmakers, probably because home-made sweets were such a rare treat when we were kids. Many of the small scale food mak-ers Ive come to know create foods that are not just delicious but make people feel something about whats in their mouth. Eating their stove top sweets is an experience far beyond just sat-isfying hunger. Time stops. Eyes close and we remember the well-worn linoleum floors of an-other kitchen. A copper jam pot bubbling on the old electric range, sweet steamy clouds billow-ing out. The radio rambling in the corner. House slippers, stirring the pot, arranging canning jars, picking through the mornings harvest.

Theres a growing cadre of producers helping us turn back our collective clock in the most deli-cious ways. Here are a few of my favorite finds of the last few years.

Eric Farrell learned how to make jam in north-ern France. Now he creates his own preserves in Ann Arbor from the brief season of Michigan strawberries. He leaves his fruit almost whole so you can feel the texture, something French and British expats will surely be nostalgic for. His strawberry black pepper jam is a cult favorite around town.

Robert Lambert is arguably the marmalade king of Marin County, California but his culinary in-spiration comes from his family farm in Wiscon-sin. He returns every summer to visit, eat and

work. His marmalades and fruitcakes are made with incredibly detailed, only-at-home style steps: he picks the fruit himself and cooks it its own juice, not water, for far deeper flavor.

Cristina Widjaja worked the finance side of things in Silicon Valley for twenty years before leaving to start Hey Boo Coco-nut Jam. I grew up with coconut jam in Indonesia, but couldnt find anything like it in northern California. So I got my mothers recipe, made it at home and started selling it at a local co-op. In two years shes gone from home kitchen to commercial kitchenI just discovered her amazing jam this year.

When a small batch food maker is doing the right thing, like these folks, they tap into our collective memories. It doesnt mat-ter if you werent raised in Indonesia. When you taste Cristinas coconut jam youll feel something pulling at you from years be-hind. Its the best kind of nostalgia, the edible kind.


Goat Milk Caramel SauceDarkly sweet, not too heavy nor too goat-y. An outstanding variation on tra-ditional caramel. From Looking Glass Creamery in North Carolina, where its a twelve hour day for Jen and Andy Perkins and Ashley, their sole employee, to make and jar a single batch. P-GTC 7 oz jar $15SHIPS FOR FLAT RATE

Ginger Caramel SauceRobert Lambert cooks cane sugar and heavy cream in his California kitchen till they bubble into a golden, smooth cara-mel. A glimmer of white ginger gives it an irresistible spicy, prickly kick. P-HGC 8 oz jar $20SHIPS FOR FLAT RATE

Strawberry Black Pepper JamLuscious jam, made in the French style where the fruit is left whole. Its a huge la-bor of love since each strawberry is hand trimmed. It comes with the surprise of a tickle of spicea pinch of black Tellicher-ry pepper in each jar. Made in Ann Arbor by a long-time Zingermans crew member turned jammaker, Eric Farrell.P-SPJ 9 oz jar $13SHIPS FOR FLAT RATE

Classic Caramel SauceYoud think itd be easy to find a classic, simple, no-bullsh%& caramel sauce. Not so. It took five years of looking before we hit jackpot with Christine Insalaco-Gainois simple caramel spread. The fla-vor is outstanding.P-LMC 10 oz jar $20SHIPS FOR FLAT RATE

Coconut JamMy favorite spread find of the year. Cristina Widjajas custardy coconut concoction, modeled on her mothers Indonesian recipe, is outstanding. Made by slow cooking coconut milk, egg yolks and sugar. Its flavor is surprisingly com-plex for something with so few ingre-dients. Set it out with pretzels or apple slices for dipping, pair with fresh goat cheese, whirl into yogurt, put a dollop over ice cream or spoon it up right out of the jar in a dark closet. P-CJM 8 oz jar $16SHIPS FOR FLAT RATE

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


Mustard 101Four questions youve always wanted to ask.

Well, maybe you didnt always want to ask them. But admit it, youve been curious. By Val Neff-Rasmussen

Whats mustard?

The recipe is pretty simpleyou can even make it at home. You grind up mustard seeds, tradi-tionally with a mortar and pestle, but you can use a spice grinder. Once the seeds are ground as fine as you want em, you add liquid. Usu-ally thats water or vinegar, but you could also use ale or fruit juice. Next add other seasonings. Salt is a good place to start, but you can use anything from herbs to honey. Mix it all together and youve got mustard.

What makes some mustards hot?

Its all about the chemistry.Mustard comes from the brassica family of plants and, as a defense, these plants developed a compound called sini-grin that turns into mustard oil. Its that oil that feels like a punch in the nose. Mustard seeds come in white, brown and black and get hotter as they get darker so black mustard seeds have the most sinigrin.

Mustard makers amplify the natural chemistrywith recipes that kick up its heat. Warming mus-tard actually lessens the reaction, so the hottest mustards are made with very cold water. Add-ing vinegar can halt the reaction and maintain heat so a dash of vinegar is always found in the hottest mustards. Mustards mellow over time so the hottest are usually fresher (we try to keep our mustard stocks rotating every couple months). Mustards will keep pretty much indefinitely even at room temperature, but theyll retain more of their pungency when refrigerated.

Whats the deal with Dijon?

Mustard made near the French town of Dijon has a long history of being considered some of the best; it was the mustard of choice for French

royalty in the 14th century. There have been laws regulating how its made since 1407. These days, the laws stipulate that Dijon mustard must be made with brown or black mustard seed, the darker varieties, making it pungent. Theres a long tradition of using verjuicethe very tart juice of unripe grapes from the nearby vineyardsto make Dijon mustard, and the acid helps to amplify balance out the heat. The result is generally a mustard thats smooth but packs a serious punch.

How did American mustard get so yellow?

A little over a hundred years ago Americans barely used mus-tardit was sold mostly as a powder and it was hot. In 1904, Robert French, launched a mild cream salad mustard that was spreadable and sales took off after it hit a hot dog at the St. Louiss Worlds Fair. Frenchs mustard is still a huge seller. Rob-ert colored it yellow with turmeric, copying the most popular British mustards of the day. Competitors copied the look and, ever since, the go-to American mustard has remained bright yellow and fairly bland (thanks to using only mild white mustard seeds). Theres more flavorful yellow mustard to be found out there; Rayes in Maine (see next page) makes an exceptional classic yellow mustard that Ive always got in my fridgenot to mention its the mustard we slather on our sandwiches at Zinger-mans Deli.


Four classics weve carried for years,

some for well over a decade

CLASSIC

Four new finds from our mustard

hunting adventures

NEW

Violet MustardGrape must is added to mild, whole mustard seeds. The blend is fruity, tart, and just barely spicy, with a pleasing caviar crunch. A grape-grow-ers tradition from France.P-VIO 200 g jar $13SHIPS FOR FLAT RATE

Walnut MustardFrances Prigord is famous for its walnuts, a healthy amount of which make their way into this amaz-ing mustard. Excellent with Comt cheese or swirled in a vinaigrette.P-WAL 200 g jar $13SHIPS FOR FLAT RATE

Yellow MustardOur house sandwich mustard at Zingermans and at my house. Unbeatable clean, clear flavor, from the 4th generation firm of Rayes in Maine.P-RAY 9 oz jar $6.50SHIPS FOR FLAT RATE

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

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

Rayes Fall Harvest Cranberry MustardMade in Maine with plenty of local cranberries. Its tart and spicy with a nice crunch from whole mustard seeds. Especially great on turkey sandwiches.P-CBM 9 oz jar $14SHIPS FOR FLAT RATE

Famous Kream MustardFrom Northern Michigan, a featured mustard on sandwiches at Zingermans Deli. Lusciously smooth and creamy with the perfect balance of sweet and hot.P-FKM 12 oz jar $10SHIPS FOR FLAT RATE

Creole MustardBig flavor, big easy style. Made with garlic, onion, black pep-per, oregano, thyme, cayenne and paprika for a great spicy kick. Fantastic with grilled meats, seafood, potatoes.P-CRL 7 oz jar $9SHIPS FOR FLAT RATE

Mustard Pop-up Shop September only at zingermans.com

A dozen new exciting mustards.


Sun drying is the oldest food technology still in use today. (I believe it predates fire, but hey, I could be wrong.) Its not too

common these days, since cheap electricity allows us to dry things much more quickly than the sun does. But sun drying

can produce some incredibly flavorful foods including some of our favorites like sun dried tomatoes, couscous, garlic,

salt and rice. And it can do so in an incredibly environmentally friendly way. By Val Neff-Rasmussen

Sun Dried FoodAncient technology, environmentally up-to-the-minute.

The first sun dried foods were a product of necessity. Removing moisture helps to preserve food, and also made it lighter to carry, two reasons why the nomadic Berber peoples of North Africa started sun drying foods thousands of years ago. By processing wheat into sun-dried couscous they were better able to have a ready food supply, even if they had a year or two of bad crops. The fact that slow sun drying can also produce a lot more flavor must have been a bonus; the sun-dried couscous made by the Mahjoub family in Tunisia is toasty, wheaty, and way more flavorful than any other couscous Ive tried. The sun dried garlic spread that the Mahjoubs make is likewise deeply fla-vorful. The time it takes for the garlic to dry in the sun concentrates its flavor, enhancing its natural sweet-nessthe same sort of effect you get from roasting a head of garlic in the oven. (Both are on facing page.)

That intensity of flavor is a common theme amongst sun dried foods. Marash pepper from Turkey (p. 9) is a prime example. After being harvested in August, shiny red peppers are laid on white muslin sheets to dry in the sun for a week. The type of pepper used is prized because its thin flesh can dry fairly quickly; thicker peppers end up with a tougher texture. After drying, the stems, seeds, and white interior flesh of the peppers are removed, which reduces the heat level but maintains the flavor. The result is a burgundy pepper flake with a deep, roasted chile flavor that lasts and lasts without ever getting too hot.

Of course, taking several days to dry a product in the sun has its risks. What if it rains? Thats a concern for heirloom rices from the Philippines, like Kalinga Unoy or Tinawon White, which are sun dried despite being harvested during the rainy season. (See next page.)The drying process takes three full days of eight hours of sunlight. Sometimes it can take a few weeks to get this much sun when the weather is cloudy or

wet. Whenever the sun isnt out, all of the rice must be moved into a granary for safe keeping. Even when the weather is nice, the farmer will tend and turn their rice regularly to ensure even drying. Most producers these days dry their rice by blasting it violently with air, but the more time the grain spends in machinery the greater the chance is that itll be damaged. Gentle sun drying helps to maintain the natural sweet and nutty fragrance of the rice. For vibrantly colored rices like rusty red Kalinga Unoy, sun drying also helps to set the color of the rice bran.

The counterintuitive thing about sun dried foods is that, even when theyre shipped to us from the other side of the world, they can be more environmentally friendly than local foods that rely on more energy-in-tensive methods to create. Take salt, for example. To make salt here in Michigan we have to mine it with heavy machinery (thats how the Ko-sher brand salt you see at grocery stores is madeits mined just north of Ann Arbor). To make it in foggy coastal places like Wales you have to boil it out of the sea water, which takes a tremendous amount of fossil fuel. But on the sunny Southern coast of Portugal or along Frances Brit-tany coast, salt can be harvested from shallow pools of sea water that evaporate in the sun. The salt is raked by hand and the only machine youll spot is a conveyor that piles it high for storage until its shipped to us. (For sale, next page.)


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

dried fOr thrEe days In the SIciliaN sunSun Dried Sicilian Cherry TomatoesBy far the best and the sweetest semi-dried tomatoes Ive 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 daysnot in ovens, as most commercial versions arethen packed with fresh basil in a bit of vinegar and extra-virgin olive oil. Theyre not withered to the point of dessication like many sun dried tomatoesthese still have some juicy life in them. Have some on hand for special entertaining (they make a nice addition to a cheese plate) or everyday eating (especially in a fresh pasta sauce). When youre done, save the oil and vinegar theyre packed in for a superior Sicilian marinade.P-PAC 290 g jar $25SHIPS FOR FLAT RATE

sun Dried Rices From the PhilLIpinesKalinga Unoy Red Sun Dried Rice Tinawon White Sun Dried RiceThese are two unsung heroes in our product line-upa staple in my kitchen but rarely hot sellers. Theyre grown in paddies on the millenia-old ter-races 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 tactessentially its a kind of brown rice that just happens to be white. P-KUR 1 lb bag kanlinga unoy $10P-TWR 1 lb bag tinawon white $10SHIPS FOR FLAT RATE

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

sun drieD sea SaltsFrench Sun Dried Fleur de Sel, Grey Salt, and Portuguese Sun Dried Algarve SaltFor most of history, salt has been dried in the sun. Its only with the advent of fire that we boiled seawater (like they still do in England for Malden Salt) and with engines that we mine it (Kosher salt is mined in Michigan).

Fortunately for us, the old technology is still not only the best for the environment, its best for the flavor. Fleur de sel is one of the worlds prized salts, the snowflake soft crystals that are caputred on the surface of Brittanys salt ponds. Use it to finish dishes where you want the flavor and texture of superior salt. Grey salt is from the same pans, its just below the surface. It comes very coarse and holds the seas grey color. Portu-guese Algarve salt is never cleaned or filtered but its as bright as diamonds, ground on the finer side so its great for everyday use.P-FLE-GUE 200 g fleur de sel $16P-GRE 1 kilo grey salt, coarse $10P-TRA-BAG 2 lb portuguese algarve salt, fine $7SHIPS FOR FLAT RATE


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

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

GINGERBREADCrystallized ginger, dark molasses, coffee, fresh orange juice and loads of winter spices.A-GGC-L large in box $55 G-GGC-L large in crate $65 A-GGC-S small in box $40 G-GGC-S small in crate $45

LEMON POPPYSEEDReal 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 $40G-LMC-S small in crate $45

NEW DELIOur new classic. Butter crumble top-ping 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

WILD BLUEBERRYTechnically, it's a buckle, but let's not quibble over termsit's delicious. Topped with a butter-crumble crust.A-BUC-L large in box $55 G-BUC-L large in crate $65 A-BUC-S small in box $40G-BUC-S small in crate $45

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

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

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

LARGE FRESSER SMALL NOSHER

FREE SHIPPING FREE SHIPPING

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 well get it to excited mouths post haste.

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

Made with recycled cardboard.

CARTOON BOX Crafted in Wisconsin by the countrys last cheese crate maker. The Zingermans logo

is silk screened on the lid.

WOODEN CHEESE CRATE Each lasts for two weeks on the

counter. Frozen, theyll hibernate for months.

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.

17CALL 888 636 8162 9AM-10PM ET EVERY DAY ZINGERMANS.COM

VanillaReal Madagascar vanilla.

Chocolate Mint Peppermint buttercream.

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

Magic BrownieClassic with toasted walnuts.

Black MagicClassic minus the nuts

Buenos AiresBrownie sandwiching a layer of dulce de leche.

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

BlondieNo-chocolate with pecan praline, sea salt-topped.

CurrantWith dried currants.

LemonWith candied lemon zest.

GingerSpicy, crystallized ginger.

Cheddar HerbA savory scone with cheddar and fresh rosemary.

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

Ginger Jump-UpMuscovado brown sugar and chunks of crystallized ginger.

Oatmeal Raisin With maple syrup, organic oats and giant red flame raisins

Chocolate Chunk Big pieces of chocolate and toasted walnuts

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

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

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.

6 pieceassortmentG-6PP SHIPS FOR FLAT RATE

10 pieceassortmentG-10P SHIPS FOR FLAT RATE

$35 $50


SHIPS FOR FLAT RATEWhere you see this, items

ship for $9.99 flat rate per address. Combine

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

18 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.

Bacon

Wisconsin Applewood SmokedThe house bacon at Zingermans Deli and our top seller. R.W. Apple called it "the beluga of bacon, the Rolls-Royce of rashers." Custom sliced on the thick side, exclusively for Zingerman's.M-BAC 1 lb, sliced $17M-SLAB 5-6 lb slab, whole $80EACH SHIPS FOR FLAT RATE

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

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

Burgers' Jowl BaconJowl bacon slices come a bit smaller than belly bacon and the fat is creamier, more delicate. It fries up more quickly, so make sure to watch it closely.

M-JWL 1 lb, sliced $10SHIPS FOR FLAT RATE

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

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

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

Cherrywood BaconSmoked 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 $16SHIPS FOR FLAT RATE

Learn more about our top selLing bacONS online

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


CALL 888 636 8162 9AM-10PM ET EVERY DAY ZINGERMANS.COM

Nduja from La QuerciaNduja 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 spread-

able 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. Its spicy, but not terribly hot, so go to town.M-NDJ 12 oz package $29

SHIPS FOR FLAT RATE

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

The insider's pick

and now for spreadable meat

made for the mountains Speck A lean piece of pork, cut from the rear leg, rubbed with sea salt and smoked over apple wood. Where prosciutto is delicate and subtle this is chewy and robust, earthy and rich, sweet and smoky. From La Quercia.M-SPK 3 oz sliced $14SHIPS FOR FLAT RATE

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

Ibrico Bellota Pork LoinShocking. Theres no other way to describe the experience of first tasting cured bellota porkin this case, the loin made from heirloom Ibrico pigs whove feasted on acorns (bel-lotas) the last months of their lives. The acorn diet has a magi-cal effect on the meats texture. It appears to lower the fats melting point to body temperature. Eating a thin slice is like placing a piece of chocolate on your tongueit immediately puddles, the flavor releasing itself in the process. M-LOM about 1.1 lbs $150SHIPS FOR FLAT RATE

meat chOcolaTE


Italian via iowaBorsellino SalamisLa 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 hoursor dayswithout refrigeration. Like all their meats, La Quercia's salamis are made from hogs raised naturally, without hormones or sub-theraputic antibiotics. M-DSG 6 oz classic $12 M-SDS 6 oz piccante slightly spicy $12M-SKB 6 oz smoked $12SHIPS FOR FLAT RATE

Crespone SalamiLiving in America we are forbidden from importing Cuban cigars, Iranian saffronand Italian salami. I know, the salami ban makes little sense to me, ei-ther. 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 cas-ings let the meat age more slowly. Time costs money, of course, but its 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 (its OK to eat, but I prefer to peel it off) and slice what you'd like. M-CRE crespone, about 2/3 lb $26SHIPS FOR FLAT RATE

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

the next best thing

wilder not mILDER24 hour energy meatSalami MusicaSalami Musica was originally made for salami maestro Christiano Creminellis hometown music festival. The party lasts twenty-four hours and the band requested meat that could keep them going all night. Move over, 5 hour energy drink. Heres the 24 hour energy meat. Spiked with 10% pork liver which gives it extra gusto. M-MUS 7 oz $20SHIPS FOR FLAT RATE



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

starT here

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

or here

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

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

heirloOm of HEIRLOoMs


Cheese Passports You pick the country. Well 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, cut-

ting them to order by hand and sending them with careful packaging so they arrive in great condition. We never use cryovac to seal the

cheeseit can create off flavors. We wrap them in our amazing French cheese bag that's like a Birkin for cheese. It keeps them

looking great, feeling great and tasting great. Makes a great gift for any cheese lover you know, including you.

OUR PASSPORTS

Well pick three of our best-tasting domestic cheeses, like Pleasant Ridge Reserve from Wisconsin, Landaff from New Hampshire and others that are remaking the image of American cheese. G-AME with our bread $75G-N-AME with crackers $75BREAD VERSION 2 BUSINESS DAYCRACKER SHIPS FLAT RATE

The one I enjoy most. My short list of favorites for their long aging and big, bold flavors. Well include three sam-ples of mountain cheeses, including Comt and other well-aged wedges.G-MTN with our bread $75G-N-MTN with crackers $75BREAD VERSION 2 BUSINESS DAYCRACKER SHIPS FLAT RATE

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

Three French cheeses, shipped direct to us from the farm and aging cave. Well assemble an homage to affinage with greats like Comt from Fort St. Antoine, Camembert and more.G-FRE with our bread $75G-N-FRE with crackers $75BREAD VERSION 2 BUSINESS DAYCRACKER SHIPS FLAT RATE

Cheese care and serving help

Zingerman's Bread or Artisan Crackers

Serves 7-10. Lasts at least two

weeks in the refrigerator

+ + + +Colorful packaging

EACH CHEESE PASSPORT CONTAINS

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

Matured beyond what youll normally find in the USA, these three cheeses, including Antique Gruyre and Parmigiano-Reggiano, are often the cheesemakers favorites. And mine. G-CCP with our bread $75G-N-CCP with crackers $75BREAD VERSION 2 BUSINESS DAYCRACKER SHIPS FLAT RATE

HALF-POUND CHEESES

housed in French cheese bags.

3

Enjoy your cheese at room temperature for maximum flavor.



Farmhouse Parmigiano-ReggianoNot all the wheels that bear the world famous Parmigiano-Reggiano name are created equal. There are big differences from one to the next. This one is made by a dairy nearly 2,000 feet up in the hills outside of Modena, Italy. The high altitude makes for plenty of diversity in the grasses, herbs and flowers growing in the cows pastures. This means that the milkand there-fore your cheeseis full of the pastures' complex flavors. The wheels are aged for a minimum of two years (33% longer than the Consorzio minimum). Most important, the finished cheese has a really rich, wonderfully complex flavor with a lovely, long finish and none of that bitterness or mouthburn that often mars the final flavor of others. Wrapped well, it lasts for weeks.C-PAR 1 lb hand cut for dinner $32 2 lbs hand cut to save $60 4 lbs for an addict $110 8 lbs to share $200 80 lb wheel $1,800 80 lb wheel hand delivered by Mo $2,500 SHIPS FOR FLAT RATE

L'amuse GoudaWhile Gouda is made everywhere in Holland, there are major differences between goudas from different regions. These wheels are made in the north from the milk of Holstein cows, two factors that give the cheese a distinctive creaminess speckled with big, crunchy flavor crystals. Selected for us by Betty Koster of L'amuse, Amsterdam's top cheese shop, aged for over two years, the flavor is correspondingly intense. It fills your mouth with butterscotch and caramel, almost like a dessert. In fact, a single nib, taken with espresso after dinner, is a revelation. C-LAM lb, hand cut wedge $22 by the pound $40 SHIPS FOR FLAT RATE

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

king of KINGS

CHEese candy

UniversalLy imitated, never replicatedMontgomerys Farmhouse CheddarLike the British Empire, cheddar conquered the worldits the planets most widely copied cheese. Ironically, with so much emphasis on imitation, the original has become

an endangered species. Montgomerys is one of only three farms in its ancestral homeland making truly traditional farmhouse English cheddar. Big, clothbound

drums are made by veteran cheesemaker Steve Bridges every day except Friday. All the milk comes from Jamie Montgomerys herd of just under 200

Holstein-Fresian cows, which graze on a nearby hill rumored, incidentally, to be the site of Camelot. Each one is spoken fortheyre taking no

new customers. Other cheesemakers have started returning to aging cheddar in cloth, not waxnotably Cabot, see next pagebut like

all old methods, it takes more than copying to master it. No other cheddar comes close to the penetrating, grassy, beefy, brothy flavor of Montgomerys.

C-EFC lb hand cut $22 by the pound $40

SHIPS FOR FLAT RATE


Comt from Fort St. Antoine Frances 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 lb hand cut wedge $20 by the pound $38 SHIPS FOR FLAT RATE

Antique GruyreAged many months more than the usual half year that most Gruyre gets. Imagine the flavor of the Gruyre you know now but ten times more delicious and infinitely more interesting. Smooth, with the spici-ness of a great Rhine wine.

C-GRU lb hand cut wedge $15 by the pound $29

SHIPS FOR FLAT RATE

Piave from Northeast ItalyThis rarely tasted traditional cheese made high in the mountains of northern Italy has been one of my favorite eating cheeses for years. We buy wheels with a little more age on them than most. Piave has the smoothness of cheddar, the texture of Parmigiano-Reggiano and the mellowness of sweet mountain butter. Flavor wise, think of a good Parmigiano-Reggiano, with a little kick of sweet moun-tain Gruyre.C-PIA lb hand cut wedge $15 by the pound $28 SHIPS FOR FLAT RATE

cheEsemongEr's CHOice

Extra aging means mOre intense flavors

Catch this elusive mountain cheese if you can

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



Raw Milk StiltonThe 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 trea-sure. An exquisite, legendary blue with broad, buttery flavors that linger well into the evening. Made by Joe Schneider, selected by Neals Yard Dairy just for us.C-TCH lb hand cut wedge $22 by the pound $40 SHIPS FOR FLAT RATE

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

england's cLaSsiC bluE CheEse

Catch this elusive mountain cheese if you can

Pleasant Ridge ReserveThis may be the best American cheese being made today. Like a European moun-tain cheese, it's fruity in an appley sort of wayrich, deep and sweet. Production

is very smallabout 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, tast-

ing from a series of different days of production to pick the most flavorful of the bunch.

C-PRR lb hand cut wedge $21 by the pound $39 SHIPS FOR FLAT RATE

Cabot Clothbound CheddarBeefy cheddar, aged in traditional cloth wrappers in Vermont. Unlike wax, the cloth breathes, resulting in deep flavor.C-CCC by the pound $39SHIPS FOR FLAT RATE

Marieke GoudaMade in the style of Dutch Gouda. An irresistibly delicious balance of sweet and savory.C-MKE by the pound $30SHIPS FOR FLAT RATE

Great Lakes CheshireA tangy, crumbly, citrusy, crowd-pleaser of a cheese. Lighter than cheddar. Made by Zingermans.C-GLC by the pound $39 SHIPS FOR FLAT RATE

america's stanDard

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


The house bread at our restaurant, Zingermans Roadhouse and a local favorite. Its based on an early New England recipe, made by com-bining rye flour and cornmeal with wheat. Anyone from an 18th century New Englander to Laura Ingalls Wilder would recognize and enjoy it today (its 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. Its 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 1 lb handmade loaf $9B-2K-ROA 2 kilo round $25SHIPS 2 BUSINESS DAY

paesano

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 fla-vor 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 dont eat. B-FRM-RND 3 lb handmade round $15

B-FRM-LOF 1 lb handmade loaf $9B-OLV 1 lb loaf with black olives $14

SHIPS 2 BUSINESS DAY

frenchmouNtain

roadhouse bread

Id 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. Its totally terrific for toasting. We offer it in two sizes, a kilo loaf (about 1.65 lbs) thats good for munching and a 2 kilo (about 4 lbs, illustrated) work of art. I love the 2K loaf. A good foot and a half across and four or five inches high, its decorated with a hand-cut Z. The size is significant because bigger loaves almost always taste better. Baked to last, youll still be enjoying 2K Mountain Bread ten days after the loaf has left our oven. B-MON-A kilo handmade loaf $12B-MON-B 2 kilo handmade Z loaf $26SHIPS 2 BUSINESS DAY

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 Pugliathe heel of Italys bootand the best one to eat alongside a pasta dinner. Recommended for ripping and dipping in olive oil.B-PAE 1 lb handmade loaf $9SHIPS 2 BUSINESS DAY

farm bread

27CALL 888 636 8162 9AM-10PM ET EVERY DAY ZINGERMANS.COM 27CALL 888 636 8162 9AM-10PM ET EVERY DAY ZINGERMANS.COMOUR 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.

Its simple: our sourdough bread stuffed with chunks of dark Belgian choco-late. 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 smellswarm chocolate, good bread. This is one loaf that's very hard to keep around the house.

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

A chocolate lover's fantasy come truethe 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 deca-dent dessert you've had in years.B-CHO 1 lb handmade loaf $18


This bread has been like a chain reactionsomeone 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 1 lb handmade loaf $16SHIPS 2 BUSINESS DAY

A cinnamon raisin bread with substance. A chewy, solid loaf where the flavor of the dough supports the free-

lancing of the Red Flame raisins and the racy scent of Korintje Indonesian cinnamon. Sweetened and moist-ened with a hint of clover honey. Makes sensational

Sunday morning toast. B-CIN 1 lb handmade loaf $10


pecan raisin

a differentlimited edition bread

each month atwww.zingermans.com

chocOlate cherRy

chocolate sourdough bread

cinNamon raisin


Jewish RyeB-RYE 1 lb loaf $9B-2K-RYE 2 kilo round $25SHIPS 2 BUSINESS DAY

Pumpernickel B-PUM 1 lb loaf $9SHIPS 2 BUSINESS DAY

Caraway RyeB-CAR 1 lb loaf $9B-2K-CAR 2 kilo round $25SHIPS 2 BUSINESS DAY

Onion RyeB-ONI 1 lb loaf $9SHIPS 2 BUSINESS DAY

We used to bake this on special occa-sions and wed get so many orders we'd run out of bacon. Its Farm Bread dough with Nueskes 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. Im sure it makes great sandwiches, but Ive never had a loaf around long enough to try.B-BAC lb handmade loaf $13SHIPS 2 BUSINESS DAY

jewish breadS, RYe & BeyondTraditional 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. Theyre the breads I reach for to make a sandwich or to eat with cool butter and fresh oysters. A perfect pairing with corned beef.

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 blend-ed into the Bakehouses tangy Farm Bread. Great on its own or as an accompaniment to dinner. Its especially good if you give it about twenty minutes in a 325 degree oven before you break it open so its nice and steamy when you crack the crust.B-CHI 1 lb handmade loaf $15SHIPS 2 BUSINESS DAY

My Italian friends would probably think this bread is heresy, but thats their loss. Its a natural for me because I love bread, parmesan and good black pep-per. Theres a quarter pound of parme-san 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. Its fantastic when toasted. B-PEP 1 lb handmade loaf $16SHIPS 2 BUSINESS DAY

"America's very best rye? No contest... It comes from Zingerman's Bakehouse." Saveur

parmesan pepPErheretic's loaf

pePpered bacon farm Bread

new mexico green chile & cheDdar

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.


Rustic Peasant LoavesThis 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 $45SHIPS 2 BUSINESS DAY

Bread-fest Gift BoxToast aint just toast when its made from Zingermans Bakehouse bread. To that end, heres two of our most popu-lar breakfast breads (good any time of day, of course, even if theyre not toasted). This colorful, printed gift box selec-tion 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 SHIPS 2 BUSINESS DAY

bREAkfast breads the bakers' crown

Deli Deluxe Bread BoxOur 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 SHIPS 2 BUSINESS DAY

Zingermans claSsicsSweet & Spicy Bread BoxFor 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

ofF the beaTen path

More gift boxes of bread online.

DinkelbrotOne hundred percent spelt grain loaf made with loads of sunflow-er seeds. Dense, moist, delicious, different from most of the breads we bake whose origins tend to be French and Italian. Excellent for sand-wiches. I enjoy devouring loaves armed only with good butter and sometimes a toaster. B-DNK 1 lb loaf $12SHIPS 2 BUSINESS DAY

8-grain 3 sEedCracked 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 mouthfulthis aint no bird feed.B-8GR 1 lb handmade loaf $10SHIPS 2 BUSINESS DAY

Craquelin BreadThe national bread of Belgium. Its a buttery bri-oche rolled up with fresh orange zest and sugar cubes soaked in Grand Marnier. The additions form a sweet swirl inside each slice like a cinna-mon 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 1 lb loaf $22SHIPS 2 BUSINESS DAY


30

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. (It repeats every year.)

Money you spend Latitude of Award Gift card reward

over $10,000 Pine Stump Junction $500 $5,000-9,999 Ishpeming $250 $4,000-4,999 Slapneck $200 $3,000-3,999 Escanaba $150 $2,000-2,999 Menominee $100 $1,000-1,999 Bad Axe $50$500-999 Paw Paw $25

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the crown jEwelOrtiz 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 its 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 caughtnot nettedhand filleted at sea and quickly tinned in good olive oil. The olive oil is key. It adds flavor and makes the texture silky over time, unlike water, which tends to leach flavors from the fish. We went to Spain and selected a single great batch of Bonito loin, our best seller, for fullness of flavor, siky texutre, and lingering sweetness. A Zingerman's exclusive. Kosher.

Bonita Ventresca (Belly)P-TUN 110 g $24 2 or more $20 each SHIPS FLAT RATE

Yellowfin Ventresca (Belly)P-YVT 110 g $17 2 or more $15 each SHIPS FLAT RATE

Bonito Loin Zing SelectP-ORT 112 g $8 4 or more $6.50 eachP-ORT-12 12 tin case $65 SHIPS FLAT RATE

Yellowfin LoinP-YLL 6 oz $17 2 or more $15 each SHIPS FLAT RATE

Tuna Stuffed Piquillo PeppersTuna and smoked piquillo peppers in one snack? For me this beats putting your chocolate in my peanut butter any day. The Ortiz family's great bonito tuna, stuffed in smoked piquillo peppers, doused in a bit of tomato sauce. A classic Catalan tapa, as delicious as youre imagining right now, ready to eat right out of the tin. Four stuffed peppers per tin.P-TOP 4 pepper tin $15 2 or more $13 each SHIPS FOR FLAT RATE

Spanish Surf & Turf

Decades ago chefs used to select their preferred tuna batches from the factory at Ortiz, Spains highly esteemed fifth generation tinned fish titan. Cheesemongers still do this with cheese, in fact its a specialty of some ex-porters like Neals Yard Dairy and Essex Street Cheese. But its something that hasnt been done for decades with tinned fish. Last fall I went to Getaria, a fishing village in Northern Spain off the Bay of Biscay, to taste all the batches of tuna Ortiz had tinned that summer for America to select the most promising. We bought all of it, a single shoal of amazing fish that resulted in some 40,000+ tins. Were going to age some of it and sell the rest for as long as we have it. It was the first time in a generation this has been done and I think its resulted in a great tinned tuna. Enjoy.


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Zingerman's Mail Order Fall Guide 2014

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Transcript of Zingerman's Mail Order Fall Guide 2014