Celebrate American Cured Pork with us! The prosciutto from Iowa’s Herb Eckhouse rivals anything we can get overseas. Have us cut you some thin slices to drape over melon or a hot bed of pasta. You can’t go wrong however you choose to eat it.
Arkansas Peppered Bacon
Smoked in hickory, these meaty slabs of pork belly have just the right mix of smoke and peppery heat. Ideal for an all-American breakfast of bacon and eggs or perfect in a bean or braised greens dish.
This creamy, fresh cow’s milk round from Mt. Townsend Creamery north of Seattle won a First Place medal at the American Cheese Society’s annual awards. Cheesemakers Matt, Ryan and Will give it a light dusting of ash and salt before ripening to enhance its earthy flavors.
From Ancient Heritage Dairy in the fertile Willamette Valley of North Central Oregon this cheese combines creamy Ayrshire cow’s milk and rich East Friesian ewe’s milk for a light, fluffy texture and a buttery, citrusy flavor.
Peau de Pêche Cheese
This delightful cheese is the work of Weirauch Farm in Petaluma, CA. Made with organic cow’s milk and French inspiration, the cheese is aged it 120 days and bathed in brine to provide the color and aroma that washed-rind cheeses are known for.
Hillstone Arbequina Olive Oil
A lively new blend of two flavorful olives from Laurie & Amy in Yolo County, CA. Peppery and fruity it’s fantastic on salads and drizzled on summer’s heirloom vegetables.
Katz Rockhill Ranch Olive Oil
With bold aromas of fresh cut grass and artichoke, this oil is a harmony of pleasant green, herbaceous flavors and almonds with a lingering sweet finish. It ends with a peppery punch that announces its freshness. Ask for a taste!
Blue Chair Fruit Jams and Marmalades
Rachel and her crew at Blue Chair Fruit have been making jam since February 2008 but the flavors take us back to a time when our grandmas were preserving the harvest. Unlike most places, Blue Chair lets nature determine what they make. They taste the fruit of each harvest and then let their imagination and creative culinary talents take over. It’s not unusual to see 50-100 different jams and marmalade flavor combinations come out of their tiny little shop in a year. In selecting what to carry from them we simply ask what is tasting good and take a few cases here and there. So, if you fall in love with a flavor, enjoy it while it lasts and then come back to see what they’re making next.
Albert Katz is passionate about food, and his efforts to create an agrodolce vinegar proved to be very fruitful. Ask for a taste of his very approachable, traditionally-made vinegars from Napa Valley.
Robert Lambert and June Taylor Preserves
Artisanal small-batch California jams and marmalades.
Rick’s Picks Handy Corn
I can’t think of summer foods without thinking of sweet corn. This tasty corn relish made by our friends over at Rick’s Picks is as versatile as you want it to be. Great on hot dogs, burgers, as a side dish, with chips as a dip or even on a cracker with some tasty cheddar cheese.
Tinned Fish of the Month:
Cases of Ortiz Bonito Del Norte Tuna
Everyone’s favorite tuna is back!! Fresh, meaty and delicious, this line-caught classic from the Ortiz Family in Spain is on sale in 12-tin cases. Stop by for a taste and see why everyone will be stocking up on what’s sure to become your go-to tinned tuna!
$48.00 (reg. $72.00)
Zingerman’s Bakehouse Bread of the Month:
Better than San Francisco Sourdough round
Good Enough to Ship Back to California. Crisp, crackly crust, moist honeycombed interior and the trademark sour tang that will tickle your tongue.
$4.50/loaf, reg. $6.25/loaf
Blueberry Buckle 7/3-7/6
Barches (paprika egg bread) 7/4 & 7/5
Somodi Kalács (cinnamon swirl bread) 7/11-7/13
Cranberry Pecan bread 7/18 & 7/19
Green Olive Paesano 7/25 & 7/26
Zingerman’s Creamery Cheese of the Month:
Cooks Illustrated named Zingerman’s Cream Cheese the winner in their artisanal cream cheese tasting. Old fashioned cream cheese made much as it was in small dairies a hundred years ago. Crafted completely by hand from fresh local milk mixed with nothing more than a little rennet, salt, a generous dose of cream and the patience to let it drain naturally for a good six hours. Delicious, fresh milky flavor and a wonderful, light, fluffy texture.
$5.50/half pound (reg $6.50/half pound)
Zingerman’s Next Door, Drink of the Month: Jo’s Ginger Lime
Housemade Ginger syrup and fresh squeezed lime. Slightly sweet and absolutely delicious.
$3.00 one size
Zingerman’s Coffee Co Roaster’s Pick:
Cold Brew Coffee
Cold brewing for 24 hours gives this coffee lots of caffeine without the bitterness of regular coffee. The perfect coffee drink for summer!
Zingerman’s Bakehouse Cake of the Month:
Mississippi Mud Pie
An intense brownie-like chocolate cake covered in rich dark chocolate ganache, toasted meringue and a drizzle of chocolate sauce. This cake is best enjoyed at room temperature or even a little warm. Your patience will be rewarded.
Zingerman’s Next Door: