Deli Counter

Meat, Cheese, Fish, Olives and More!

Get wedges of Cheese at our Deli Counter
Photo Credit: Emma Boonstra
 

We traveled 4,441 miles to find tiny dairies making exceptional Parmigiano Reggiano®.

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Did you know you can get all the ingredients for your favorite Zingerman’s sandwiches by the pound! We even offer free grocery curbside pickup and grocery delivery. Find out more information »


Products We're Featuring

Learn More About Our Food

Traditional Cream Cheese by Zingerman’s Creamery »

Twenty years after its emergence from the vats at the Creamery, kids are growing up eating traditional cream cheese from Ann Arbor, Michigan!

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Prosciutto di Parma – The Best You’ll Try! »

Prosciutto di Parma is probably one of THE most famous foods on a very long list of famously flavorful Italian ingredients. But ironically, as wonderful as it is, very few folks outside its home region will have ever tasted it at its full flavored and exceptionally fantastic best.

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Rush Creek Reserve Cheese »

Rush Creek Reserve is a soft cheese crafted in the style of a Swiss Vacherin Mont D’Or by Andy Hatch, maker of the award-winning Pleasant Ridge Reserve.

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Our Favorite Producers

Jasper Hill

Jasper Hill is a working dairy farm, creamery and aging cellar in the Northeast Kingdom of Vermont. We can’t get enough of Landaff, a farmhouse raw cow’s milk cheese made by Deb and Doug Erb in the foothills of the White Mountains in Landaff, New Hampshire. It’s aged 4-6 months in a perfect underground microclimate for maximum complexity and flavor. Try it in our Cheese Cones!

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.

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!

Handmade Mozzarella
We make mozzarella from cow’s milk curd from BelGioioso every morning. Fresh, milky, sublime! Try it on the #55 and their punchy provolone, aged a minimum of 60 days, on the #26.

kerrygold

Made only when the cows are grazing in the lush open pastures of Ireland—you really CAN taste the difference in its big creamy flavor and softer texture.