Zingerman's Delicatessen | www.zingermansdeli.com | You Really CAN Taste The Difference!

	Parmigiano Reggiano Cheese Perhaps I need say nothing about this one. The king of cheeses. Ours is from a single farmhouse high up in the mountains. Complex from the varied pastures and crunchy from years of aging. It tastes marvelous on and in anything. From a cheese tray to risotto to a steaming bowl of pasta.

	Comté Cheese If Parmigiano is the king, the French would argue, what is Comte? The queen of the mountains? Comte. Specially selected for us from Fort St.Antoine in the Jura mountains. If the holidays mean indulgence for you, make a fondue out of this exquisite Comte and share it only with those you love very, very dearly.

	Montgomery's Cheddar Cheese From Somerset, England, comes this classic with it's complex yet approachable flavors. One of two, perhaps three cheddars left in the world that are still made in the traditional way. Ours is aged 18 months. Longer than anywhere else you will find here in the US. A must have for any cheese connoisseur. A must have for any cheese lover.

	Colston Bassett Stilton Cheese Can there be Christmas without Stilton? Can there be a blue that is richer and creamier and just more animal, than Stilton? Ours is from Colston Bassett—they use traditional rennet, age it longer before, between and after piercings. In short, they make the best Stilton we've ever found. Another Zingerman's exclusive.

	Pleasant Ridge Reserve Cheese From Dodgeville, Wisconsin—this farmhouse cheese made in the style of French alpine cheeses will blow you away. We specially select our batches for each year with the cheesemaker Mike Gingrich. Deep, rich, flavorful, Pleasant Ridge is the kind of cheese that will put artisanal American cheesemaking on the international map. The little cheese that could.

	Little Dragon Cheese The latest creation from Zingerman's Creamery. A hand ladled, pressed goat cheese with all of the crisp, lemony tang of our fresh goat cheese, rolled in tarragon for that little extra oomph. A must for your holiday cheese trays.

	Truffle Cacciatore Salami We thought Cacciatore were the ultimate finger food—traditionally made with freshly ground Niman pork, stuffed in a delicate natural casing and carefully aged to bring out the best flavors. Then Columbus Salame Company decided to import Italian black truffles to add to the Cacciatore...The downside? They make these only a couple of times a year. Quantities are limited.

	Iberico Chorizo and Salsichón Finally permitted to be sold in the United States, pork from the Iberico pig has been prized in Spain for centuries. Chorizo and Salsichón made from Spanish acorn fed, black hooved pigs. The Chorizo is spiced with lots of Spanish paprika and garlic and cured for over a month. The Salsichón is the same superbly flavorful pork, ground and spiced with white and black pepper and nutmeg.

	Prosciutto di Parma This ham needs little introduction. An Italian classic. From the flat, lush farmlands of Emilia Romagna in north central Italy. Made with much care using traditional methods, our current stock is aged 30 long and very flavourful months. Sweet, silky, meaty and mouthwatering. Hand sliced to order.

	Sally Barnes Wild Irish Salmon Made by Sally Barnes, one of the most renowned smokers in Ireland, this wild Irish salmon comes to us from the Woodcock Smokery. We bring it in only for the holidays. The texture and taste are beyond description—deep, mature, velvety, wild. Did we already mention this salmon is really wild? Very, very limited amounts.

	Tracklements Wynad White Pepper Salmon Tracklements, an artisan smokery, has been tucked in a little hole in the wall round the corner from us for a long time. A privilege, and now finally a collaboration. Farmed, organic Irish salmon and single estate white pepper from the Wynad estate in South India. Brought together with T.R.Durham's exquisite skill. Incredible.

	Coffee from Zingerman's Coffee Company We recommend: Holiday Roast- A secret and intriguing blend of beans from Central America and Africa. This is a rich and complex cup of coffee. The delicately floral nose leads into a taste that has notes of chocolate, a distinctly fruity middle and a clean finish, all balanced by an appealing berry brightness. Mexican Chiapas- An unusual coffee from Mexico—uniquely light and soft with a distinct brightness. It's flavours are rustic, earthy, green grass and hay with a pleasing toasty note. A surprisingly long finish. Allen, our roaster, roasts it light to bring out it's unique character.

	Agrodolce Bianco Sauvignon Blanc Vinegar Made from Sauvignon Blanc grapes harvested on the Bertoni estate in Montegibbio, Modena, this vinegar is one balsamic vinegar maker's quest to find the perfect balance between sweet and sour. We think he found it! Bottled from barrels specially selected by Sante Bertoni for us at Zingerman's.

	Joseph "La Casetta" Vinegar An exceptionally interesting and exclusive find. Made by the grandson of an immigrant from the Marche region of Italy—keeping his grandfather's traditions alive in Australia. The vinegar, made of Colombard grapes, is mouthwateringly good with a hint of sweetness. reminiscent of Madeira.

	Zingerman's Peranzana Olive Oil An oil we loved enough to put our own label on, and it was not easy to find! Made for us by Marina Colonna on her estate in the Molise near Rome. The hand-picked Peranzana olives, pressed the same day, make for a hugely flavorful oil—green and grassy, with a nose that reminds you of how the earth smells after a long rain.

	Mariano Sanz Pech's Olive Oil From the Sierra de Gata mountains in Spain—an olive oil that is as distinct as it's producer. Mariano Sanz Pech is sweet, passionate about his oil and a food activist to boot. His oil, like him, is soft and beguiling with hints of sweetness in the beginning, and a lively pepper in the end that tells you what it's really about.

	Vecchia 30th Anniversary Balsamic Vinegar From our friends Marino and Roberta Tintori—this is a masterpiece at an approachable price. Thick, intense and dark—this is the essence of all those deep balsamic flavours distilled into a lovely bottle. The perfect gift.

	Maussane Olive Oil We have riots in the Deli when we run out of this lovely oil from Provence. Intensely and gorgeously olive-y. Very, very buttery and silky—this is as voluptuous as an olive oil gets. It's the Marilyn Monroe of olive oils. Get someone hooked today.

	Olio Nuovo—Tiburtini and Pasolivo A harvest ritual in Italy that we try to bring to you every year. Newly pressed olive oil from Tiburtini in Italy and Pasolivo in California—bottled immediately and flown over to us. It's a fleeting pleasure—get it while it still has all the flavours and aromas of a newly pressed harvest. This is the closest you will get to holding a piece of bread under a stream of olive oil pouring out of an oil press.

	Martelli Pasta Made in the tiny town of Lari in Tuscany, by the even tini-er Martelli family. The pasta, made only by the members of the family, is made from the hardest durum wheat, extruded through bronze dies and dried slowly for over 50 hours. This is one family's labour of love.

	Cranberry Pecan Bread You know it's the holiday season when Cranberry Pecan bread appears on our shelves! This is an addictive loaf, each one is packed with over a half pound of pecans and dried cranberries. Only available through December.

	Panettone Our incredibly tasty version of an Italian holiday tradition. Naturally leavened and baked up fluffy and golden with Italian candied fruits, almonds and sprinkled with pearl sugar. Ready for giving too, wrapped in hand-made paper.

	Stollen A traditional German Christmas bread and a long time Bakehouse favorite. It has an ingredient list that reads like a who's who of better baking—loads of sweet butter, Bacardi rum, toasted almonds, ultra-juicy Red Flame raisins, hand-cracked fresh eggs, candied orange and lemon peel—all caressed with the essence of real vanilla.

	First Flush Darjeeling Singbulli Estate Tea The first picking of the season, First Flush Darjeeling is a very special tea. This year we've chosen Singbulli, a renowned tea garden in the Mirik Valley, situated at an altitude of 1100 meters. Reminiscent of a warm autumn afternoon, this tea has a complex bouquet, a full, soft flavor and a subtle caramel sweetness. It finishes clean and pleasantly astringent.

	Eucalyptus Honey From the makers of the most divine marmalades we have ever tasted, we have these honeys! The essence of beautiful Sicily captured in a bottle. The Eucalyptus is aromatic. An unusual combination of deep, brown caramel notes and delicate hints of menthol.

	Orange Blossom Honey From the makers of the most divine marmalades we have ever tasted, we have these honeys! The essence of beautiful Sicily captured in a bottle. The Orange Blosson honey is delicate and ethereal and complex with fleeting hints of citrus and flowers and sunshine and love.

	Sardinian Abbamele Abbamele is an ancient food of Sardinia—the word translates intriguingly to "honey water". It is honey and pollen, extracted from spent honeycombs and then reduced in copper pots until it becomes dark and luscious. The exquisite flavor is equally at home on a piece of buttered toast or drizzled over scallops on a bed of couscous.

	Koeze's Peanut Butter A food treasure that's been hiding under our very noses. Made in Grand Rapids, Michigan, from the best Virginia peanuts by a third generation peanut butter making. It's the best peanut butter in the world! Ask the addicts.

	June Taylor Jams June Taylor makes jams the old fashioned way. Using the best heirloom and forgotten fruits from small family farms. They're hand cut. Cooked on a stove top in very small batches. These are some of the best American preserves you can find. You only have to taste them to agree!

	Agrimontana Sour Cherries in Syrup These irresistibly packaged and seductively delicious cherries are a must for your holiday table. Nothing more than wild Italian cherries and sugar syrup, preserved in small batches, packed full of flavour. They make a great addition to gelato. Or a fantastic substitute for maraschino in your cocktails.

	Thursday's Cottage Strawberries and Champagne Jam Made by Thursday's Cottage in England. Fresh, perfectly ripe fruit, cooked in small batches in open kettles. Strawberries and Champagne. Romance, holidays, luxury. Breakfast in bed. Make someone's morning.

	Australian Mountain Pepper Berries From the wild Australian outback, these mountain pepper berries are not really from the pepper family. But bite into one, and you'll know why they're called pepper berries. They start sweet and very complex and escalate to a spiky peppery sharpness. Use them like you would black pepper. A nice twist to add to your pantry.

	Tellicherry Black Peppercorns Pepper. Columbus traveled uncharted seas in part to try to find a better way to get it. Freshly ground Tellicherry Black Peppercorns will transform everything you eat. A must for every pantry.

	John Cope's Corn John Cope's corn couldn't be more of a culinary secret to everyone outside of Rheems, Pennsylvania if we'd made a national policy to hide it. Made from corn picked at the height of it's sweetness and dried slowly to caramelize the natural sugars, this is old-fashioned, great tasting, American food. Anything you make with fresh corn is fair game for Cope's dried sweet corn. But beware, you'll want to snack on it straight out of the tin.

	Il Mongetto Tomato Jams From the Piedmont in Northern Italy—packed with a dense, intense tomato flavour. Italians use it as a condiment on a cheese tray. You can make it the secret ingredient in your sauces or serve as a topping for fresh cheese and bread. We have a spicy version as well, that packs a sweet, gentle heat.

	Marcona Almonds In Spain, these are known as the Queen's almonds. Lightly fried in olive oil, with their dark jackets on, these almonds are the best we've tasted. Sweet, crunchy, addictive and good for you.

	Edwards Peanuts The best darned peanuts we've had in a long time, served in two styles. The first, "straight up": huge Virginia Runner peanuts are cooked perfectly so they stay moist, meaty, crunchy, without oiliness. The second, butter toasted, are a tasty addiction, surrounded by a sweet crispy jacket. Best eaten anywhere and anytime.

	Earthy Delights Dried Morels People plan their vacations around the morel harvest. These treasures of the forest are rich, smoky, earthy and fragrant. The perfect omelette for the morning after (we're thinking Christmas Day, what were you thinking?) is made with morels from Earthy Delights and Montgomery's cheddar.

	San Giuliano Sicilian Almond and Orange Cookies From Sicily, these elegant, wafer thin cookies, are light, crunchy and very, very good. They instantly convert a bowl of gelato into an elegant dessert. Or just eat them right out of the box. They're good any way you eat them.

	Guide to Good Eating Written by our co-founder, Ari Weinzweig, this book is packed with easily readable information about the world's greatest and oldest ingredients—olive oil, vinegar, cheese, ham, spices, tea...with recipes. It's our staff reference. Make it yours. Or gift it to the foodie in your life.