Farm-raised salmon from the Bay of Fundy, cured using Snow’s Sugarbush Grade B maple syrup and a hint of Vietnamese Cinnamon, right here in Ann Arbor! It’s softly sweet and subtly spicy with a smooth smokiness and rich salmon flavor.

A long time staple at the Deli! We get this salted, sweet cream butter delivered weekly from Onsted, Michigan. It’s got a higher butterfat content than commodity butter and it’s cut to order for ultimate freshness and clean, pure flavor.

One of our favorite cheeses from the Zingerman’s Creamery! A tangy, hand-ladled goat’s milk cheese liberally spiked with green peppercorns. It’s a very versatile cheese with a spicy kick, pairs well with savory and sweet flavors, and great for parties!

We’ve searched long and hard for the perfect dog, and we think our friend Sy Ginsberg of United Meat and Deli makes the best one we’ve ever tasted! All beef, skin-on, plump and juicy dogs.

Seriously good pastrami, that perfectly balances great beef with a little smoky sweetness, and just enough spice. We prefer our regular or navel cut for hot sandwiches and the lean cut for eating cold. Our very own recipe, created with our long-time friend Sy Ginsberg, from UMD.

Well rounded and complex, this New Zealand oil draws inspiration from Tuscany. Peppery and herbaceous, with hints of artichokes and cut grass- great for seasoning foods, or straight-up
dipping.

From Australia, this carefully blended oil has a fresh, almost intoxicating aroma of sun-ripened tomatoes and sweet apples. Rich, creamy, wonderfully fragrant and complex, with a subtle, lingering peppery finish.

Casados is a marriage of opposites. An exclusive blend made just for us (and you!). Frantoio, with its almondy aroma and peppery finish, is lively and engaging. Olave and Zingerman’s will each donate $1.00 for every liter of frantoio or casados olive oil sold to the non-profit un techo para chile (a roof for chile) to help rebuild homes. untechoparachile.com

Exclusive! A rare, Basque vinegar made from Hondarribi Zuri and Beltza grapes. With a little natural conversion and a lot of effort to get it here, we’ve fallen in love with it’s mouthwatering, savory flavor.