PRLog - Jan. 20, 2013 - BERKELEY, Calif. -- BERKELEY, CA. -- Fra’ Mani Handcrafted Foods, the leading U.S. artisanal producer of salumi and other Italian specialty foods, announced the addition of Spicy Uncured Capicollo to its popular line of cooked salumi products at the NASFT 2013 Winter Fancy Food Show.
Fra' Mani Spicy Uncured Capicollo
Fra’ Mani Spicy Uncured Capicollo is produced in the traditional Italian method from hand-trimmed boneless pork shoulder. A staple of Italian-style sandwiches, it makes an excellent addition to charcuterie boards and also may be used as pizza topping when sliced thinly.
Fra’ Mani Spicy Uncured Capicollo is seasoned with hot and sweet red pepper, garlic, wild fennel seed and black pepper and is lightly smoked over natural wood. The Fra’ Mani version is fragrant with a smooth texture and balanced flavor.
“The addition of Spicy Uncured Capicollo helps Fra’ Mani diversify our Cooked Salumi portfolio and, more importantly, continues to bring back those flavors that all but disappeared from the average deli counter in America,” said Paul Bertolli, Fra’ Mani Founder & Curemaster.
About Fra’ Mani
“Fra’ Mani” is Italian for “brothers’
Fra’ Mani’s position as a leader in its field is registered in the numerous awards and accolades it has received, including the 2013 Good Food Award for its Salame Toscano and a Gold Medal for its Salame Gentile by the National Association for the Specialty Food Trade. Marcella Hazan, acclaimed teacher of Italian cuisine and author of Italian cookbooks, offered this testimonial:
Please visit www.framani.com for additional information. Find Fra’ Mani on Facebook and follow on Twitter.