Debbie and I went to see a Manet exhibit in Toledo yesterday. When you’re in Toledo of course you have to come home through Ann Arbor, home of Zingerman’s Deli.
Zingerman’s, if you’ve never been there, has ridiculously high quality, ridiculously good service, and ridiculously high prices. And ridiculous crowds. We were there on a Thursday at 2pm during finals for the University of Michigan and you could barely get in the door.
We brought home many good things, bagels, rye bread, pretzel bread, garlic sausages, cheeses, including a $40/pound triple cream cow/goat milk cheese called Kunik from Nettle Meadow Farm which was so delicious it made you wish you were as rich as Mitt Romney so you could eat it every day.
But the most amazing find was dry salted fatback. Even though I had no idea what to do with it, I had to have it.
How could you resist this!? I’ll probably use it to flavor soups and stews. I got the garlic sausage with cassoulet in mind, the fatback would be great for that.
Anybody who’s got a hankering for some dry salted pork fat, c’mon over!
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