BERKELEY, CA. — Fra’ Mani Handcrafted Foods, a leading artisanal producer of salumi and other Italian specialty foods, announced the expansion of its cooked salumi line of products at the NASFT 2012 Winter Fancy Food Show.
Building on the base of the company’s successful cooked salumi line, Fra’ Mani is proud to introduce several new additions to its portfolio including a new flavor of cooked sausage and three new retail packed, small-format items of its popular deli meats. The four new items are:
• Fra’ Mani Salt & Pepper Pork Sausage
• Fra’ Mani Pancetta
• Fra’ Mani Lonza
• Fra’ Mani Smoked Ham
Fra’ Mani Salt & Pepper Pork Sausage is the latest addition to the popular cooked sausage line which consists of Classic Italian, Spicy Italian and Mattinata (Breakfast) varieties. Fra’ Mani Salt & Pepper Pork Sausages are course ground links seasoned simply with sea salt and pepper and lightly smoked.
Fra’ Mani Pancetta, Fra’ Mani Lonza and Fra’ Mani Smoked Ham have been resized to one to one-and-a-half pound pieces and will be available at specialty food retailers and gourmet shops nationwide. The small format sizes of Fra’ Mani’s popular deli meats make them convenient for busy consumers to pick up while shopping their local meat case.
“This expansion and additional placement of our cooked salumi line provides consumers with greater variety and access to Fra’ Mani products” said Paul Bertolli, Fra’ Mani Founder & Curemaster.
Fra’ Mani Pancetta is a salted and dried skinless pork belly made according to the traditional Italian method. Hand trimmed, hand salted and dried, the Pancetta is characterized by a balanced proportion of lean and fat and the mingled aromas of garlic, clove, bay leaf, and black pepper.
Fra’ Mani Lonza (the Italian word for loin) is made using the full loin of pork, both the shoulder and rib end of the loin of pork. The loins are lightly brined, seasoned with spices and herbs, and slow roasted, without smoke.
Fra’ Mani Smoked Ham is made from the knuckle of the pork leg, situated above the shank on the bottom of the pork leg. This muscle is lean and dark in color with a distinctively intense flavor. It has an appealing rosy face, and its compact muscle grain results in a fine texture.
About Fra’ Mani
“Fra’ Mani” is Italian for “brothers’ hands” and conveys the message "from our hands to your hands.” Fra’ Mani Handcrafted Foods was founded by nationally-recognized chef and author Paul Bertolli, who is also its hands-on curemaster, and is the culmination of his passion for delicious, handmade food, using the finest raw materials from trusted sources.
Fra’ Mani’s position as a leader in its field is registered in the numerous awards and accolades it has received, including a Gold Medal for its Salame Gentile by the National Association for the Specialty Food Trade and the testimonial by Marcella Hazan, acclaimed teacher of Italian cuisine and author of Italian cookbooks: “Until Paul Bertolli came along, the food I was most homesick for was a tender Italian salami that tasted above all of the sweet pork flesh from which it was made. Paul has banished my homesickness. He uses hogs as well bred as any in Parma, seasons the meat with a light hand and a judicious palate, and stuffs it in thick casings that keep the salami from drying out as it cures. I also adore his pancetta, the best in the country, and as good as the best I ever had in Italy.”
Please visit www.framani.com for additional information. Find Fra’ Mani on Facebook and follow on Twitter.
Source: Fra’ Mani Handcrafted Foods