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Northerners: Make this your shopping list the next time you're in our neck of the woods. 

Lisa Cericola
Updated June 27, 2017

1. Wickles
There are usually a few different jars of pickles rattling around in a Southerner’s refrigerator, from sweet bread and butter chips to tangy okra spears. If you like your pickles with a little kick, are brined with hot peppers and other spices.

2. Palmetto Cheese Spread
is always best, of course, but sometimes a craving strikes and there’s no cheese grater in sight. Southern supermarkets stock all sorts of regional brands, but we like ’s not-too-chunky, not-too-smooth texture and tangy flavor.

3. Ro-tel Tomatoes with Green Chilies
If you’re making queso, you need .

4. Mayonnaise
We're picky about our mayo, y'all. Southern mayonnaise brands like Duke’s tend to be a little tangier and looser in consistency than national brands like Hellmann’s and Miracle Whip. Whether you’re a fan of , , or , mayonnaise is a key component of many essential Southern recipes including pimiento cheese and , and yes, the best ever.

5. Creole mustard
This coarsely ground, is a New Orleans sandwich staple. Also used to make and mustard sauce, it packs a stronger punch than a traditional grainy mustard.

6. Barber’s buttermilk
The Southern Living Test Kitchen swears by for any recipe that calls for , including baked goods, marinades, and salad dressings. Our cooks say it has the best consistency and flavor, whether you're using whole buttermilk or low-fat.

7. Blue Bell Ice Cream
This Texas-based ice cream company has earned a in freezers across the South for its rich and creamy texture and like Pecan Pralines n’ Cream and Coconut Fudge. Classic flavors have earned a devoted following as well. Once you’ve tried Blue Bell's Homemade Vanilla, you’ll never go back.

8. Wright Brand Bacon
There are lots of bacon brands out there, but has a good meat-to-fat ratio, just the right amount of smokiness, and cooks up nice and straight, thanks to the even, thick-cut slices.

9. White Lily Flour
Made from tender winter wheat, is the go-to flour for biscuit mavens across the South, including the Southern Living Test Kitchen. Bakers love this old-fashioned flour for its consistently tender results. Try it in our and see for yourself.

10. Sorghum syrup
Whether drizzled on a biscuit, mixed in a cocktail, or whisked into a salad dressing, this has made a comeback throughout the U.S. (Although, to Southerners, it never went out of fashion.) Regional varieties, which are worth seeking out, are available online and at farmers’ markets and better grocery stores. We like , which is made in Tennessee.

11. Conecuh sausage
Made in Alabama, this is delicious grilled, tossed into hot pasta, or baked in an .

12. Topo Chico Agua Mineral
Yes, we know this sparkling water is produced in Mexico. But it has a in Texas that has slowly spread throughout the South. Fans love ’s bracingly crisp bubbles, which are so refreshing on a hot day. (Ed Note: Since the publication of this story, Topo Chico has become more widely available in northern markets, including on in the New York Metro area).

This story originally appeared on .

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