Zingerman’s Deli - Coop’s Hot Fudge

The registered trademark unique drippy lid has received international acclaim and even has the essence of chocolate.  June 30, 2014 winner of a coveted sofi™ award from the Specialty Food Association at the Fancy Food Show in New York. 

Ingredients:  Fresh Cream, Cane Sugar, Salted Butter, Brown Cane Sugar, Pure Unsweetened Chocolate, Natural Cocoa Powder

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Zingerman’s Deli - Gelato Sandwiches

Creamy Zingerman’s Creamery gelato between two large Zingerman’s Bakehouse cookies. 

Try the Ginger Jump-up cookies with Lemon gelato, or Funky Chunky Chocolate Chip cookies with Vanilla

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Zingerman’s Deli - The Silver Rush Sandwich

Bacon, porchetta, thinly sliced onion and peppery green chilies, Russian dressing and muenster on double baked pumpernickel.

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Zingerman’s Bakehouse - Soft Challah Bread

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Zingerman’s Deli - Pleasant Ridge Reserve Cheese and Ari (Zingerman’s co-founder) and Andy (cheesemaker at Upland’s Cheese)

Andy Hatch, cheesemaker at Uplands Cheese in Dodgeville, WI, and the man responsible for bringing the excellent and award-winning Pleasant Ridge Reserve cheese to Zingerman’s Deli.

Andy was in town to break open a special 80 lb. wheel of the Pleasant Ridge that had been maturing for over two years.  Normally, the wheels are just 10 lbs., but Andy was moved by the birth of his son to create two special large-sized commemorative wheels. He kept the first, and honored Zingerman’s by opening the second wheel here at the Deli.  Although he received multiple bids on the special wheels, Andy says he wanted it “kept in the Midwest,” and Zingerman’s are all the luckier for it.

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Zingerman’s Creamery Display

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Zingerman’s Candy Manufactory - Sesame Halvah

This old-style Israeli halvah is
 made with a lot of fresh, whole
 sesame seeds, lightly toasted and then ground right at the Zingerman’s Candy Manufactory.  The ground sesame is mixed with some old-style Muscovado brown sugar and some Michigan wild-flower honey.

Zingerman’s Deli - Turkey Pot Pie

Harnois & Son Farm turkey with big chunks of celery, carrots, onions, potatoes and spiced with Turkish Urfa pepper and fresh herbs, all wrapped in a handmade butter crust.

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Zingerman’s Deli - Askinosie Peppermint Bark

Artisan peppermint bark made in Springfield, Missouri by our friends at Askinosie - layered slabs of single-origin dark chocolate, buttery white chocolate, and all-natural crushed peppermint.

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Zingerman’s Deli - Chicken Patty

Chicken sausage, provolone cheese, New Mexico green chilies, and garlicky oven dried tomato spread on a grilled sub bun.

Zingerman’s Coffee - Drinking Chocolates

This entire suite of flavors from Joan Coukos features Valrhona chocolate, with a cocoa content in excess of 70%.  Add a bit of milk, you’ve got a silk smooth potion on your hands.

Zingerman’s Deli - Bowker Brothers Bean Trilogy

This chicken salad sandwich features delightfully crisp, pickled green beans from Rick’s Picks (which pack a spicy cayenne punch), a hint of dill, and American Spoon’s whole seed mustard on toasted Rustic Italian bread.

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Zingerman’s Deli - Bell Stone Toffee

Made with simple ingredients (chocolate, pecans, butter & sugar) mixed to create a sublime texture and the perfect balance of salty and sweet.  Made in Michigan!

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Zingerman’s Roadhouse - Pork BBQ

Roadhouse barbecue uses free-running, antibiotic-free, heirloom breed hogs (which have far more fat, and much more flavor than the commercial hogs most folks are using).  The pork is smoked on a pit over oak logs for a good 14 or 15 hours.  The tender meat is pulled from the bones, chopped coarsely and then dressed with a traditional Eastern Carolina vinegar sauce (two-year-old, barrel-aged organic cider vinegar that Zingerman’s get from Pierre Gingras up in Quebec, which Zingerman’s then seasons with a touch of Muscovado brown sugar, sea salt and Telicherry black pepper).

Smoky warm pork, dressed in that tangy cider vinegar sauce.

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Zingerman’s Deli - Marou Artisan Chocolate Bars from Vietnam 

Zingerman’s carry three of the Marou bars.  

The first is the 75% cacao bar made from beans from Ben Tre province on Vietnam’s southeast coast. Remarkably cinnamon-y (and yet no cinnamon or other spice has been added) and also hints of cloves, or maybe nutmeg. 

The second bar is equally excellent. It’s made from cacao that
 comes from farms in the Tien
Gang region, just a bit to the 
north of Ben Tre.  The Tien
 Gang bar is a touch lower in
cacao content and just a bit 
sweeter as a result but both are
 definitely dark chocolates and both
are definitely very good.  This one is deep, dusky, sensual, long lingering with a lot more low notes and a finish that is a bit smoky.

The third, Lam Dong is made from cacao beans grown in the country’s Central Highlands.  Lam Dong province is unusual in Vietnam because it doesn’t have a border with any other country.  The region is made up of both mountains and plateaus and is the source of seven major river systems.  The chocolate bar is, as are all the Marou bars, pretty majestically marvelous. 74% cacao so it’s quite dark, it’s very creamy, almost fudgy, on the tongue. The flavor is clearly cacao, but with hints of dark fruit.  It has a touch of dark black cherry, so much so that it’s almost juicy and a sensual spicy finish with maybe a snippet of cinnamon.

(Source: zingermanscommunity.com)