The Deli Dish

April 8, 2022

Cooking with Full-Flavored Fat: Tallow and Lard

A Benefit of Whole Animal Butchering by Connor Valone, Zingerman’s Delicatessen Meat Buyer/Specialty Foods Supervisor Each of our Butcher’s Monthly boxes comes with either beef tallow or pork lard, and one of the most common questions we get from our guests is “What should I do with all this fat?”  My reply is simple: What […]

February 18, 2022

Recipe: Osso Buco

A Butcher’s Monthly Recipe from Connor Valone, Deli Specialty Foods Supervisor Never has a single cooking endeavor elicited so many moans and exclamations of joy from me, much to the chagrin of my upstairs neighbor, I’m sure.  A tremendous depth of flavor was amply provided by Dolcetto wine and rich, marbled beef. I was really […]

April 2, 2021

Chicken Cacciatore

A BUTCHER’S MONTHLY RECIPE FROM MARROW This recipe for Chicken Cacciatore comes to us from Nick the Butcher at Marrow, Detroit’s neighborhood butcher and a knowledgeable source for meat.  They work directly with local farmers and producers to guarantee fresh never frozen quality meat from people we trust.  We’ve partnered with them to bring you Butcher’s Monthly, […]

October 5, 2020

Leaf Lard Pie Dough

A BUTCHER’S MONTHLY RECIPE FROM MARROW This recipe for Leaf Lard Pie Dough is perfect for any sweet or savory pie.  It comes to us from our friends at Marrow, Detroit’s neighborhood butcher and a knowledgeable source for meat.  They work directly with local farmers and producers to guarantee fresh never frozen quality meat from people […]