In this installment
Zingerman’s First Cut Corned Beef
Jewish Rye Bread
Raye’s Yellow Mustard
Zingerman’s First Cut Corned Beef
The meat that made Zingerman’s Deli and the star of our most popular sandwich: #2 Zingerman’s Reuben. The recipe hasn’t changed since we opened our doors in 1982. Everyone from presidents to Hollywood legends to my own mom think it’s the perfect balance of tender, salty, meaty, and succulent. Great by its lonesome, better when paired with the rest of the stuff in your box.
Jewish Rye Bread
Traditional Jewish Rye bread is uncommon these days. This is rye like they ate in Eastern Europe, made with plenty of freshly milled rye flour, a natural sour rye starter and lots of time to let the dough develop. Couple that with organic wheat flour and ground caraway seeds and you’ve got a bread for the record books.
Raye’s Yellow Mustard
The most interesting part about J. W. Raye’s fourth-generation operation in Eastport, Maine, is that the mustard seeds are ground in a century-old stone mill that contains a series of eight one-ton quartz grindstones that move the mustard mash from stone to stone until it’s creamy without losing any heat or flavor. Our favorite mustard for an honest sandwich.