Wild Italian cherries from Piedmont, prepared in small batches so they do not bruise, packed with syrup in a resealable glass jar. We bring in a small quantity each holiday and their fans gobble them up.
I remember bringing the first jar to Christmas at home, spooning out individual fruits to top a crisp of cracker slathered with a gooey triple crème cheese whose name I forget. I kept at it for an hour—everyone wanted seconds and my family is big—and barely made a dent in the jar.
The cherries are pitted and ready for topping ice cream or yogurt, or to anoint a smear of
rich, creamy cheese. They'll last indefinitely. A Zingerman's staff favorite for years.