Fra'Mani - Finally Real Salami In The US !

My Gourmet Brother Paul Bertolli, is perhaps most widely known for his tenure as Chef at Chez Panisse, in Berkeley. He is also the author of "Chez Panisse Cooking" and "Cooking By Hand" which includes an in-depth look at cured meats. He has finally turned his passion for cured meats into his own business. He has recently founded "Fra'Mani Hand Crafted Salumi", in Berkeley California and is now driving the company as its cure master. Bertolli is attempting to close the quality gap between the old world and the new world when it comes down to cured meets, and I actually believe that he is already making better dry-cured sausages because his meat sources are so superior. And this despite the fact that there are regulations in place in the US that govern certain food-safety aspects of the process, that are a lot tougher than in Italy. Fra'Mani's products come in natural casings, are mold-ripened with no visible tendons or sinews in the cut face, the fat is pure white with deep red colored meat, with no dark ring around the edge. A real good dry-cured sausage should be hung, unwrapped, so it can breathe. Ideal conditions are about 55° to 60°F with 72° relative humidity, which are the conditions you'll find in a wine cellar. That's not an option for most people, so the next best thing is a cool, dark place that isn't too dry. If the refrigerator is your only option, keep the sausage in its casing and wrapped in the paper it came in or in a kitchen towel. Never wrap it in plastic. After it has been cut into, it's best not to seal the end. Simply return the sausage to the paper wrapping or towel and reface it—that is, remove and discard the first slice or two-before cutting into it again. After 28 years as a successful Chef, Paul Bertolli has found his calling and now it is up to America to find and savor his Salumi's. These products are truly superior and can be ordered online, directly from Fra'Mani. As always; You heard it here first!