A fun and new addition to our product roster: these tasty treats are for everyone. We saw them on a trip to San Francisco and knew we had to make them better. We freshly cut artisanal salumis, pates, and cured meats — and serve them in a paper cone. Ask us what we feature in them today! Enjoy them as an appetizer or as a treat while you are waiting in line!

This traditionally made applewood smoked duroc ham is the talk of the Deli and our favorite new ham. Duroc is a 175 year old American varietal breed of pork, with lots of full flavored marbled fat. These hogs are raised by Vande Rose on family farms in Iowa on a diet of natural grains grown on their own farms, with no added hormones or antibiotics.

The first hard cheese from Zingerman's Creamery. Developed from a pre-World War II recipe from England, and brought back to life here in Ann Arbor. One more food that is uniquely Zingerman's.

Aged Farmstead Gouda from Thorp, Wisconsin. The Goudas are made by the Penterman family using old world techniques and equipment from Holland. Marieke is an internationally award winning cheesemaker and Zingerman's is proud to feature her cheese this month. You'll be proud to feature it too.

Like a terrific cheesecake. Burgundy triple cream covered with raisins soaked in Marc de Bourgogne. Don't worry, if you can't resist the urge to pick it up and bite into it like a bonbon, we won't tell. Gently pasteurized cow's milk and cream, calf rennet.

From a small estate on a Yellingbo Conservation Nature Reserve in Australia, the Meltzer family has hand selected an exclusive blend of olive varietals just for our olive oil. This resulting olive oil is rich and fruity with a complex, subtle, lingering peppery finish.

This vinegar begins as Australian white wine that is boiled over a wood fire; it is then allowed to cool into a "Vino Cotto" and rests in oak for 5 years to convert into amazing vinegar. It is not surprising that the resulting vinegar is full bodied, with lingering Madeira-like sweetness and resounding depth. This is a pantry favorite.

From Nelson, on the South Island of New Zealand, to your shopping bag, these Kiwis are giving the Tuscans a run for their money. This oil is green, grassy, and thick — great on grilled meats and vegetables — it will enhance the flavor of anything you pair it with.

Charmaine Solomon is one of the most famous cookery experts in Australia. Years of writing and teaching folks how to cook brought on jarring her own sauces. We were skeptical about jarred sauces at first, but boy were we wrong. They are full flavored and a time saver at dinner time.

Bread of the Month!
Paesano bread

The traditional bread of the Puglia region of Italy. Pass it around the table for ripping and dipping in great olive oil, soup or pasta.
$4.50/ea

Similar to the Jim Steinman family recipe, our housemade meatloaf is paired with spicy ketchup, sliced onions on a toasted onion roll. Faster and more delicious than a bat out of hell.
$10.99/ea

Buttery yellow cake filled with raspberry butter cream and covered in smooth vanilla swiss butter cream. Please enjoy our cakes at room temperature, your patience will be rewarded.
20% off! All cakes and slices

This coffee comes from an importer/friend of ours who specializes in Indonesian and Indian coffees. This year's coffee is exceptional!

It has more pronounced fruit this year backed up by the nice bold, earthy flavor and body we expect from Sumatra. One of our cuppers thought it was an African coffee during our blind-tasting.
$18.99/pound