Fra' Mani Handcrafted Foods Introduces Its Lonza, Roasted Pork Loin Seasoned With Herbs And Spices

July 10, 2011 - PRLog -- BERKELEY, CA.  (July 10, 2011) -- Today in Washington, D.C., at the Summer Fancy Food Show of the National Association for the Specialty Food Trade, Fra’ Mani Handcrafted Foods,
a leading artisanal producer of salumi and other Italian specialty foods announced the launch of its Lonza, Roasted Pork Loin Seasoned with Herbs and Spices.  

As with all Fra’ Mani salumi, Fra’ Mani Lonza is made from animals raised compassionately with all-vegetarian feed, no antibiotics or growth-promoting agents and contains no added nitrates or nitrites, no phosphates and no MSG.

“With the addition of Lonza to our cooked line, we are one step closer to full utilization of the hog,” said Chef Paul Bertolli, founder and curemaster of Fra’ Mani.  “It’s important to us and to our customers that we continue to raise the standards of food quality, support family farmers who raise animals sustainably, and create authentic, artisanal products.”

Fra’ Mani’s cooked salumi line will now consist of its Classic Mortadella, Salame Rosa, Rosemary Ham, Smoked Ham, Turkey Galantine and Lonza.  Fra’ Mani will make its Lonza available to its distributors beginning in mid-August 2011.

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