Frequently Asked Questions

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How to…Get It, Store It, Serve It

  • Where can I buy your salumi?
  • Our products can be found at specialty stores and food retailers throughout the country. Please check your local market or refer to our Where to Buy section for a selection of major retailers who carry one or more Fra’ Mani items. Please note that we rely on a network of specialty food distributors who service retailers and restaurants in their regions, so we don’t always know exactly which stores are carrying which products at any given time.
  • Where can I buy your prepared foods?
  • At this time, most of our prepared foods are sold exclusively at Costco, and we recommend contacting your local Costco club to inquire about specific item availability. You can see an updated list of our prepared foods (and their Costco item numbers) in our Products section.
  • Is there a Fra’ Mani retail store where I can buy or order your items directly?
  • We have our hands full with production, so we do not currently have our own retail shop, nor do we operate an online store or take phone orders. We do know of some 3rd-party retailers who will ship select Fra’ Mani items nationwide. You will find them listed at the top of our Where to Buy page.
  • I am a retailer or restaurant – how can I get wholesale information?
  • For wholesale information, please email your request to info@framani.com.
  • How should I store your delicious products?

DRY SALAMI

  • Ideally, unwrap each salame and hang in a cool room between 50-60°F with 70-75% humidity. Otherwise keep wrapped in Fra’ Mani paper or other breathable wrapping (such as butcher paper or cheesecloth) and refrigerate. In general, the longer you store a salame, the more firm and dry it will become. We do not recommend freezing our dry salami products.

COOKED SALUMI, PANCETTA and CANADIAN BACON

  • Keep refrigerated below 40°F until ready to serve. To preserve freshness, once opened, wrap airtight. Change the wrapping upon each successive opening.

SAUSAGE

  • Keep refrigerated below 40°F until ready to heat. Fully cooked sausages should be used within three days of opening, or may be frozen for up to four months.

PREPARED FOODS

  • All of our prepared food items, except for our Brined & Seasoned Whole Turkeys, are fully cooked. Keep refrigerated below 40°F until ready to heat (or serve, in the case of Organic Cranberry Sauce). Some items may be frozen, as indicated on their packaging.
  • Should I eat the casing on your dry salami?
  • We recommend peeling back the natural casing before slicing and eating. If the casing is difficult to remove, soak the unpeeled dry salame in water for 20 minutes before peeling away the casing.
  • Should I cook your pancetta before eating/serving?
  • We produce two different varieties of pancetta – Uncured Pancetta and Smoked Uncured Pancetta. Our Smoked Uncured Pancetta is not raw. In fact, you will see the words “Fully Cooked” on the label. You can eat/serve our Smoked Pancetta “as is,” similar to our other cooked deli meats. Our original Uncured Pancetta (no “Smoked” appears in the product name) should be cooked thoroughly according to the Safe Handling Instructions on the label prior to eating/serving.

What’s On It / In It?

  • This dry salame has blue/green/white mold on it – is this normal?
  • Yes. Mold is actually beneficial to the aging of dry salami. All of our dry salami are enclosed in natural hog casings that are inoculated with a harmless mold to help in the aging process. Our dry salami can have both white mold (penicillin nalviogense) and blue/green mold (penicillin glaucum). Both are harmless strains, similar to the mold found on cheese. Depending on storage conditions, mold may change in color and increase or decrease in quantity.
  • The mold on this dry salame is slimy and/or has an ammoniated smell – is this normal?
  • It happens, but is certainly not ideal. Improper storage and handling (including temperature abuse or enclosure in a non-breathable wrapping, such as plastic wrap) may result in slimy or moist mold and/or an ammoniated odor, and can adversely affect the flavor of the salame.
  • Do your products contain nitrates? Do they contain nitrites? What about curing accelerators?
  • Nitrates may be present in the sea salt we use to cure many of our products. We also use a form of celery, which is a source of nitrate, as are many other vegetables. Nitrate from these natural sources is reduced to nitrite during fermentation and curing. We add no synthetic nitrates or nitrites to our products. Furthermore, those that are present by natural means are virtually “used up” in the curing process, resulting in a negligible amount in the finished product. We do not use any curing accelerators (such as ascorbic acid or sodium erythorbate) in any of our products.
  • Why are some of your products labeled “uncured” if they are cured?
  • USDA label regulations require us to label many of our products as “uncured” if we do not use a pure form of synthetic nitrate or nitrate and instead rely on vegetable sources. We know this can seem misleading, but our hands are tied by the current labeling rules.
  • Do your products contain gluten?
  • Our dry salami, cooked salumi, pancetta and sausages do not contain any wheat fillers or wheat-based ingredients. Some of our prepared food items, such as pasta or holiday dressing, do contain gluten. Any of our prepared foods that are certified gluten-free are marked as such on our labels.

Wait, One More Thing…

  • Do you give tours? What about internships?
  • We appreciate all who share our passion for the craft. Unfortunately, due to the small size of our facility and the strict USDA regulations under which we operate, we are unable to accommodate tours or interns at this time.
  • How can I learn more about making salumi myself?
  • The “Whole Hog” chapter in Chef Bertolli’s book Cooking by Hand is a useful resource for anyone interested in artisanal salumi-making at home.
  • Do you offer any recipes?
  • Yes, we offer recipes using our products as well as ideas for accompaniments in our Recipes section.