About Fra' Mani Handcrafted Salumi
Founder
Philosophy
Our mission is crafting salumi in the finest Italian pastoral traditions,
using the highest-quality, all-natural 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 either calling the Fra' Mani
office at (510) 526-7000 or sending an email to info@framani.com.
Team
Founder Paul Bertolli is the Curemaster of Fra' Mani. Paul's love of
salumi began in his childhood when he tasted the salami made in his
grandfather's butcher shop.
Responsabile Produzione Jasmine Smith 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.
Administrator and Consigliere Tom Garrity 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.
fra' ma-ni
1. Italian abbreviation for
fratelli mani, meaning
“brothers hands”
2. Also conveys the sense
of “from our hands to
your hands” (fra mani)