Zingerman’s Catering - Amber’s Uptown Deli Tray
A selection of meats and cheeses with a European flair, featuring Italian style rosemary ham, Cajun-spiced chicken breast, Mortadella, and Genoa salami, fresh chicken breast, and slices of smoked mozzarella, provolone cheese, spicy olive mix, piquillo peppers and Zingerman’s Bakehouse bread, all beautifully presented on a wicker tray.
Zingerman’s Deli - Pot Pies
Classic Chicken, Turkey, Fungi (mushrooms), Darina’s Dingle (lamb), Cheshire Pork, and Red Brick Beef
Zingerman’s Mail Order - Ortiz Tuna Tasting in Barcelona
Tasting was 9am Monday, a fifteen foot table in the break room set up with twenty-six batches of tuna and sardines.
The main differences in flavor between batches of tinned fish were complexity, balance between sweetness and brine, and length. The best tunas had a range of high and low notes, were never just sweet or just salty, and had great length of flavor. Color foreshadows flavor: if a tuna was rosier, it was often better tasting. Texture played a smaller part on these tins, just made summer of 2013, but over time it has a much bigger role. The older a tinned tuna in oil, the softer and more luxurious its mouth feel.
Young tuna got better when they aged. (This is only true for good tuna stored in oil—water-packed tuna gets worse with age.) The good thing about aging tuna is it’s a lot easier than aging wine. You don’t need a special cellar with specific humidity and temperature. Tuna in a tin is practically indestructible.
Zingerman’s Creamery - Great Lakes Cheshire
Made with raw cow’s milk, this is Zingerman’s first-ever hard cheese! The Great Lakes Cheshire is a very old recipe that Zingerman’s learned from a Welsh cheese-maker 25 years ago. It is a quick-ripening variant that is perfect for the extremely rich milk Zingerman’s get from a small mixed-herd of cows. The cheese sports a natural rind that envelops a supple, slightly crumbly paste with a full and accessible flavor.
Zingerman’s Deli - Les Mouettes D’Arvor Collection of Vintage Sardines
This line of sardines are aged anywhere from 1 to 4 years and each year’s vintage receives a distinct illustration on its tin. Les Mouettes commissions a different artist each year to paint the specific tin’s picture, always depicting scenes of fishermen and fishing culture.
Zingerman’s Deli - Corned Beef & Cabbage
Award-winning corned beef, Irish soda bread, cabbage, and carrots
Zingerman’s Bakehouse - Boston Cream Pie
In spite of its name, Boston Cream pie is in fact a cake and happens to be the official dessert of Massachusetts. It was created in the 1800s at the Parker House hotel in Boston, also famous for their Parker House rolls. Zingerman’s Boston Cream pie is two layers of moist vanilla chiffon cake, filled with fresh vanilla bean pastry cream, covered in dark chocolate ganache.
Zingerman’s Catering and Events - Complete Classic Deli Tray
Award-winning black angus lean corned beef (the same recipe Zingerman’s has been using since 1982), all-natural turkey, roast beef, lean pastrami and Nueske’s applewood-smoked ham, along with Switzerland Swiss and Wisconsin Muenster cheese. Comes with Zingerman’s signature redskin potato salad, housemade coleslaw, pickles, olives and Zingerman’s Bakehouse Rye & Pumpernickel bread.
Zingerman’s Press - Zingerman’s Guide to Good Leading Part 3: A Lapsed Anarchist’s Approach to Managing Ourselves
Zingerman’s Bakehouse - Hot Cross Buns
A traditional treat on Good Friday, hot cross buns are a soft yeasted bun made with a bit of potato to keep the dough moist, raisins, currants, candied orange peel and topped with an icing cross. A Zingerman’s exclusive.