July 27th, 2017

Parmigiano Reggiano

The King of cheese—produced in the heart of Italy for over 9 centuries, this classic raw cow’s milk cheese is exceptional on it’s own or used as an ingredient. Try our classic Caesar salad to taste the difference real Parmigiano-Reggiano makes.

July 27th, 2017

Fabrique Délices

All Natural Fabrique Délices Pâtés & Mousse. The most traditionally made and flavorful line of pâtés we’ve tasted in the U.S. using only antibiotic- & hormone-free meat, without preservatives, artificial ingredients or nitrites. Excellent with cornichons and Dijon mustard on Zingerman’s Bakehouse breads!

March 16th, 2017

Prosciutto di Parma

Prosciutto di Parma can only be produced from Italian-born and bred pigs raised according to the highest standards, on which they are monitored, inspected and traced. The dry, aromatic breezes from the Apennine Mountains impart a delicate, sweet flavor into the ham that keeps you wanting more. Hand selected for the Deli, our Prosciutto di Parma is aged a bit extra than the standard and we carry various ages to appeal to all palates. Ask for a taste, and take home an ounce or two.

August 1st, 2016

Rustichella d'Abruzzo

With Nicolina Sergiacomo Peduzzi at the helm, this Italian pasta is still made in small batches using the finest durum wheat semolina flour, the way her father began in 1924. It’s rustic, chewy texture imparts a delectable flavor and holds sauce beautifully.

August 1st, 2016

Columbus Crespone

Hailing from Iowa, Herb & Kathy Eckhouse’s pork house produces the most amazing cured meats with exceptional quality & flavor. See what all the fuss is about –ask for a taste!

August 10th, 2015

Masters of the Mediterranean
Forever Cheese searches out the highest quality, most unique and genuine products from Italy, Spain, Portugal, and Croatia. You’ll find their products throughout the Deli, from staples such as Parmigiano Reggiano to intensely flavorful rarities like Dehesa Cordobesa® Iberico charcuterie. Don’t miss the Mitica® Marcona Almonds–naturally sweeter than American almonds, the Spaniards kick up the flavor by lightly frying them in olive oil and then sprinkling with sea salt. The salty/sweet combination is incredibly addictive!

June 10th, 2013

Masters of vegetable fermentation, led by David Klingenberger in Ann Arbor, Michigan, The Brinery makes all natural brine-fermented vegetables such as sauerkraut, kimchi, hot sauce and pickles.

June 29th, 2011

American Spoon

Handcrafted preserves made in Petoskey, Michigan. Cooked in small copper kettle batches, capturing the flavor of ripe summer fruit in every jar. Delicious flavors made especially for us include Black & Blueberry and Cherry Berry.

March 1st, 2011

We make mozzarella from cow’s milk curd from BelGioioso every morning. The extremely fresh, milky, sublime flavor is exceptional from other store-bought mozzarella. Try their fresh mozzarella smoked over natural hickory embers on the #32 Big Al’s Saturday Night Special and their punchy provolone, aged a minimum of 60 days, on the #26 Frank & Kathy’s Half-Italian Sub or take some home by the pound.

December 1st, 2010


From a Single-Estate in Greece, these hand-picked organic olives are plump, sweetly briny and buttery. We also sell pitted Kalamata olives by the pound.