Fra' Mani Handcrafted Foods Introduces Spicy Uncured Capicollo

Classic Italian-style deli meat expands Company’s successful cooked salumi line
Fra' Mani Spicy Uncured Capicollo
Fra' Mani Spicy Uncured Capicollo
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* Salumi
* Charcuterie
* Bertolli
* Deli
* Gourmet

* Food
* Manufacturing

* Berkeley - California - US

* Products

Jan. 20, 2013 - PRLog -- 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 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’ 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 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:  “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 for additional information.  Find Fra’ Mani on Facebook and follow on Twitter.
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Tags:Salumi, Charcuterie, Bertolli, Deli, Gourmet
Industry:Food, Manufacturing
Location:Berkeley - California - United States
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