Issue No. 27: Zingerman’s Reuben Sandwich

This Sunday, March 15, Zingerman’s Delicatessen celebrates its 33rd birthday. When Ari Weinzweig and Paul Saginaw started talking thirty-some years ago about opening a deli, they were clear on what eating a sandwich in their shop would be like. They wanted to serve sandwiches so stacked and packed that you’d have to use both hands […]

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Issue No. 26: Nueske’s Applewood Smoked Bacon

The late, great R.W. Apple, longtime writer and editor of the New York Times, once called Nueske’s Applewood Smoked Bacon “the beluga of bacon, the Rolls-Royce of Rashers.” What impressed him—and frankly, impresses me, too—was the bacon’s balance. It’s intensely porky, nicely smoky, never too salty, with a slightly maple-sweet flavor. There are a lot […]

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Issue No. 22: Tamworth Acorn Edition Prosciutto

Herb Eckhouse’s prosciutto is inspired by the time he spent living in Parma, Italy. A few years back, though, Herb turned his attention to Spain. Acorn-fed pork is an old tradition in Spain, where Jamón Ibérico de Bellota is renowned as one of the country’s culinary crown jewels. The acorn-heavy diet has an incredible effect […]

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