Tag Archives: meat

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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Issue No. 17: That Italian Salami? It’s Not Italian

It’s been a dirty little secret for decades. The Italian salamis all of us merchants sell aren’t Italian. Also, the Spanish ones aren’t Spanish. The French ones aren’t French. In fact, none of them are what they seem. That’s because, with a handful of exceptions, foreign salamis are not allowed in the United States. We […]

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