Building on the base of the company’s successful cooked salumi line, Fra’ Mani, a leading artisanal producer of salumi and other Italian specialty foods, is proud to introduce several new additions to its portfolio including Smoked Uncured Pancetta, a new version of its popular Classic Uncured Pancetta, as well as two new flavors of cooked pork sausage (Chorizo, Savory Herb).
Fra’ Mani Smoked Uncured Pancetta is a salted and dried skinless pork belly made according to the traditional Italian method. Hand trimmed, hand salted and dried, the Smoked Uncured Pancetta is seasoned with garlic, clove, bay leaf, and black pepper and is gently smoked with hickory wood.
Fra’ Mani Chorizo and Savory Herb Pork Sausages are the latest addition to the popular cooked sausage line which consists of Classic Italian, Spicy Italian, Mattinata (Breakfast) and Salt & Pepper varieties.
Fra’ Mani Chorizo Pork Sausages are course-ground links seasoned with sea salt, garlic and a blend of Spanish paprika and are lightly smoked.
Fra’ Mani Savory Herb Pork Sausages are course-ground links containing herbs such as rosemary, sage, basil, parsley, thyme and tarragon as well as spinach and are seasoned with sea salt and lightly smoked.
“The addition of our Smoked Uncured Pancetta together with our Chorizo, and Savory Herb cooked sausages brings together the Fra’ Mani quality of cooked salumi our customers expect with the flavors consumers greatly enjoy”, said Paul Bertolli, Fra’ Mani Founder & Curemaster.
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
