Founder

Paul Bertolli, renowned chef, launched Fra' Mani Handcrafted Salumi in March 2006.

Philosophy

Our mission is crafting salumi in the finest Italian pastoral traditions, using the highest-quality pork.

Our pork comes from family farmers committed to the well-being of their animals and their land. The hogs are never given antibiotics, artificial growth hormones, growth-promoting agents or meat by-products. They eat only the finest grains and natural feed. This old-fashioned way to raise hogs produces pork of outstanding quality, which is the essential ingredient in all Fra' Mani salumi.

Distribution & Availability

Wholesale

Wholesale information can be obtained by writing to us or by calling the Fra' Mani office at (510) 526-7000.

Retail

Fra' Mani products are available through our online store and at selected markets.

Team

Founder Paul Bertolli is the Curemaster of Fra' Mani and is responsible for all product development and creation, plant operations, and quality assurance. Paul's maternal grandfather was a salumiere and his love of salumi was ignited at a young age while savoring prosciutto and soppressata vicentina from his grandfather's cellars.

Jasmine Smith, Responsabile Produzione, supervises production and is a graduate of the Culinary Institute of America (Hyde Park).

Michael Fabbro, Direttore Vendite e Marketing, is a salumi aficionado who left the world of corporate marketing to return to his roots as the third-generation owner of Fabbro's di Zoppola restaurant. His love for salumi began at an early age eating prosciutto-wrapped grissini with his grandfather. Later travels to his cousin's macelleria in Friuli and gastronomia Tamburini in Bologna further developed his passion for cured meats.

Tom Garrity, Administrator and Consigliere, is a recovering corporate finance lawyer who has found refuge in salumi. Tom was first introduced to authentic salumi in Italy and Greece, where he has traveled extensively as a student of Thucydides and classical antiquity.