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Monthly Archives: March 2018

Arturo Sanchez ham salting

Issue No. 97: Jamón Ibérico de bellota from Arturo Sanchez

March 29, 2018 Val Neff-Rasmussen / by Val Neff-Rasmussen

Even among the most exceptional foods, there are a few makers that go beyond the standard. There’s Champagne, and then there’s vintage Dom Perignon. There’s Parmigiano Reggiano cheese, and then there’s Valserena. There’s jamón Ibérico de bellota—the crown jewel of Spanish cured ham—and then there’s Arturo Sanchez.

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meatporkSpain
Black pepper ripening on the vine

Issue No. 96: Zingerman’s Five Star Black Pepper Blend

March 8, 2018 Ari Weinzweig / by Ari Weinzweig

In my book The Guide to Good Leading, I write about our definition of local food. It is less about geography and mostly about having a positive relationship with those from whom we buy, and to those we sell. Since black peppercorns don’t grow in Michigan, that means we buy it from someone with whom […]

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epices de cruIndiaspices