Celebrate with specials available exclusively at the Deli all through the month of March (while supplies last):
• Zingerman’s Peranzana Olive Oil – $10 off a bottle
• Mont Albo Olive Oil – $5 off a bottle
• Masia El Altet Olive Oil – $5 off a bottle
• Montgomery’s Cheddar – $5 off a pound or more
• Wensleydale – $3 off a pound or more
• Raw Milk Stilton (Stichelton) – $5 off a pound or more
• Coolea – $5 off a pound or more

Specials available on March 15th only:
• 28% off #28 sandwich – Randy’s Routine
Zingerman’s smoked whitefish salad, scallion cream cheese & tomato on pumpernickel bread. Reg. price $12.99 / $14.99
• 28% off ALL olive oils!

Amazing hand-selected and long-aged batch of our favorite English Farmhouse Cheddar made on Manor Farm in Somerset, England. Made on July 1, 2008. Mouth-wateringly fruity with deep, savory low notes, and some nice crystallization.

Our friends at Neal’s Yard Dairy have been working with the Wensleydale Creamery to make a more traditional and more flavorful version of this classic Yorkshire cheese. Our current batch is pleasantly moist with a mellow lemony tanginess.

Don’t be confused by this cheese’s given name, this is the famed raw milk version of England’s greatest blue cheese, Stilton, and ours has an amazing depth and length of flavor, not too much blue, and rich and full texture.

Hand-selected batch of a fantastic Irish-born Gouda! Our cheeses are from July 16, 2007 and have fantastically full, butterscotch-y flavor and a uniquely dense and smooth texture. Delicious paired with our Irish Soda Bread and Irish Kerrygold Butter!

While we are partial to our American Smoked Country Bacons, this excellent Irish-style pork loin bacon is one our secret favorites. Tasty and lean, this bacon cooks very quickly and is a perfect addition to your morning-after St. Patrick’s Day breakfast!

Made especially for us by our long time friend Marina Colonna in Molise, Italy. Full flavored, with a melody of grassy and vegetal notes and a great green bitterness. Try it with some Rustichella pasta tossed with some olives, sun-dried tomatoes and parmigiano reggiano.

On the eastern side of the island of Sardinia lies Mont Albo, where the native bosana and semidana olives are grown and pressed within 24 hours of harvesting to produce this fantastic olive oil. It’s bright flavors of artichokes and greens and a lingering spicy finish will bring the warm sunshine of its native island to your table.

This vibrant oil, with a grassy aroma and a hint of tomato leaf & thyme, is from high in Valencia’s Alicante mountains in Spain. The flavor is very round, sweet and apple-y through the middle, like a big juicy fruit. You’ll want to keep a bottle on the dinner table for easy access.

We think the bright, sparkly, almost sassy attitude comes from being the youngest in our line of aged balsamic vinegars from Vecchia. But a quick taste reveals it’s rich lineage. Remarkably balanced and nuanced for one so young, this a perfect everyday balsamic.

Exclusively blended just for Zingerman’s, this balsamic captures the woody, earthy intensity of our 10 year aged balsamic and takes it out a few more years, resulting in a lush sweetness that only comes from careful aging. Its versatility will have you using it on salads and on fruit alike.