The Deli Dish

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  • Deli Counter

    Blue Cheese at Zingerman’s Deli

    Let’s talk about our much loved and often contested friend, blue cheese. Since it’s such a misunderstood cheese, we invite you to learn more about the history and secrets of blue cheese!

  • Zingerman's Deli photo of Anna Maria 1934 Traditional Balsamic Vinegar in its wooden box Featured

    Anna Maria 1934 Balsamic Vinegar

    A first for Zingerman’s and the U.S.! This tradizionale balsamic was created for Anna Maria of La Vecchia Dispensa in 1934 Aged in wood cherry, oak, juniper, chestnut and mulberry barrels.

  • Epices de Cru Pork Roast with Mulling Spices Main Dishes

    Mulling Spices from Épices de Cru

    Mulling Spices add a delicate perfume that makes this pork roast dish irresistibly fragrant. From our friends at Épices de Cru.

  • Baked Goods & Sweets

    Custom Gift Boxes from the Deli!

    Give the gift of good food this holiday season. Visit Zingerman’s Delicatessen to assemble a custom gift box for your whole gift list.

  • Epices de Cru Hazelnut Orange Clove cookies in a basket Desserts

    Hazelnut Orange Clove Cookies Recipe

    These shortbread cookies smell like the holidays, but they’re great all year round. They highlight the comfort of cloves! From our friends at Épices de Cru.

  • Epices de Cru Trinidad Curried Potatoes in a bowl Recipes

    “Trini” Curry Potatoes Recipe

    Probably the most popular curry in Trinidad. This curry potatoes recipe is tried and true from our friends at Épices de Cru!

  • Deli Counter

    Cured Speck Ham

    Sensational smoked, cured ham from the Sud Tyrol! Speck is the unique cured “country” ham of the Alto-Adige region. Lightly smoked and spiced.

  • Deli Counter

    Beer Cheese?! The Saison Washed Washtenaw

    Not the pub kind, this wonderful artisan cheese celebrates our local cheesemakers. Washed daily for three weeks with Saison Ale from Brewery Vivant!

  • #66 ZINGERMAN'S B.L.T. Deli Counter

    Nueske’s Applewood Smoked Bacon

    Meaty, subtly sweet, moderately smoky, and so good that we’ve been cooking this bacon—and enjoying it—every single morning at the Deli since we opened.