Latest News

Join Paul Bertolli and the Fra’ Mani team as we unveil our new and expanded exhibit at the 2012 Winter Fancy Food Show in the South Hall at Booth # 2441!

News & Media

: Fra’Mani Introduces New Salt and Pepper Pork Sausage, Three Small-format Deli Meats; Retail focus brings authentic, high-quality salumi to more consumers. January 2012.

: Fra’ Mani Prepared Foods at Whole Foods Markets; Our Whole Foods Market exclusive line of Fra’ Mani prepared foods debut in the Northern California Region.The ready in minutes Prepared Foods Line

: Fra’ Mani Launches New Product: LONZA; Slow roasted pork loin. Our unique version is cured, seasoned with our own blend of aromatic herbs and spices, and roasted to moist perfection.; Lonza Product Specifics; Fra’Mani Cooked Salumi; Recipes using Fra’ Mani Lonza

: Turkey for Every Taste; San Francisco Chronicle / Nov 2009; by Lynne Char Bennett and Kalena Ross

: Marian Burros’s Guide to Mail-Order Foods; New York Times / Nov 2009; by Marian Burros

: Gourmet Chef Makes Organic Meals for Costco; San Francisco Chronicle / Sept 2009; by Kate Coleman

: In A Cold Economy, Fancy Food is Hot; New York Times / June 2009; by Florence Fabricant

: Shopping Cart: Fra’ Mani Italian Meatloaf; San Francisco Chronicle / Jan 2009; by Miriam Morgan

: 2008 Best of the Bay Award; San Francisco Bay Guardian / Dec 2008; by Marke B.

: Singing Salumi’s Praises; San Francisco Chronicle / Dec 2008; by Georgeanne Brennan

: Ham On It (pdf); 7×7 Magazine / Nov 2008; by Sara Deseran

: What’s New: Fra’ Mani Hams; San Francisco Chronicle / Oct 2008; by Audrey Sherman & Caitlin Olmstead

: Hot Spots (pdf); SF Examiner / Sept 2008; by Patricia Unterman

: Gourmet Weekly (pdf); Gourmet Weekly / Aug 2008; by Ruth Reichl

: A Meal Fit for Flying (pdf); Men’s Journal / Aug 2008; by Rob Willey

: Summer 2008 Gift Guide (pdf); Chow.com / June 2008; by Michele Foley

: Eater’s Digest: Have Cheese, Will Picnic (pdf); O Magazine / Mar 2008; by Celia Barbour

: Foodie Fest: Bertolli’s Salumi; The Monthly / Mar 2008; by Katherine Dittmann

: The Critics’ Choices: Food; Los Angeles Times / Dec 2007; by S. Irene Virbila

: The Second Annual All-Meat Gift Guide; Esquire / Dec 2007; by Francine Maroukian

: CRITICS: No Baloney (pdf); Men’s Vogue / Dec 2007; by Mark Rozzo

: Lista di Natale: The 20 Holiday Gifts That Celebrate Italian Style; La Cucina Italiana / Nov 2007; by Marian Burros

: The Gift is in the Mail, and on the Web; New York Times / Nov 2007; by Marian Burros

: Plan a Party for a Crowd; Sunset Magazine / Oct 2007; by J. Battilana

: The Best of the Best; Specialty Food / Sept 2007; by J. Maslow, T. Schreibman & S. Segrest

: From California, a Bolognese Classic; New York Times / Jun 2007; by Florence Fabricant

: Mad for Mortadella; San Francisco Chronicle / July 2007; by Carol Ness / Photo by John Lee

: Slow Food; TBS Storyline / July 2007

: Hot Links / Video: Paul Bertolli in Action; The New York Times T Style Magazine / May 2007; by Christine Muhlke

: Savoring Salumi; Diablo Magazine / May 2007; by Kathryn Jessup

: Design 100 #39: Second Act; Metropolitan Home / May 2007; Design 100 issue

: The Mantry: Race for the Cured; The New York Times T Style Magazine / Mar 2007; by Oliver Schwaner-Albright

: The Chill Factor; 7×7 Magazine / Mar 2007; Photos by Stan Musilek

: Good Food; KCRW / Jan 2007; RADIO INTERVIEW with Paul Bertolli

2006

: Feet in the Trough; The Economist / Dec 2006; by Staff

: Unbeatable; Vogue / Dec 2006; by Jeffrey Steingarten

: The All-Meat Gift Guide; Esquire / Dec 2006; by Staff

: For the Pork Fiend; New York Magazine / Nov 2006; by Robin Raisfeld & Rob Patronite

: The haute dogs are moving in; Via Magazine / Nov 2006; by Kate Washington

: A Cure for the Ordinary; The Oregonian / Oct 2006; by Leslie Cole

: Tastes: Real Salami; Wine Spectator / Oct 2006; by Owen Dugan

: GOOD LIVING: He’s found a cure that works; Gourmet Magazine / Oct 2006; by Ian Knauer

: Slices of Italy; Gourmet Magazine / Oct 2006; by Staff

: Salami for the Connoisseur; New York Times / Sept 2006; by Florence Fabricant

: The ABCs of salumi; Los Angeles Times / Aug 2006; by Russ Parsons

: SHOPPING CART/Rooted in the Past; San Francisco Chronicle / Jul 2006; by Karola Saekel / Photo by Katy Raddatz.

: The ABCs of salumi; Assiciated Press / Jul 2006; by Michelle Locke / Photos by Eric Risberg

: One for the Boys; 002 Houston Magazine / Jul 2006; by Carla Valencia

: Links to the past – Paul Bertolli honors his roots…; San Francisco Magazine / Jun 2006; by Jan Newberry

: Dry Cured Sausages: Kissed by Air, Never by Fire; New York Times / May 2006; by Julia Moskin

: The Butcher’s Life – Chef Paul Bertolli; 7×7 Magazine / Feb 2006; By Jason Edwards

2005

: 24/7 Magical Moments in the East Bay; Diablo Magazine / Nov 2005; by Staff

: The Tastemakers / Top Fifteen; Diablo Magazine / Nov 2005; by Dorothy Kalins

: Going Whole Hog; San Francisco Chronicle / Sept 2005; by Carol Ness

: Building a Better Pig; U.S. News & World Report / Aug 2005; by Nancy Shute

2004

: Sausage Aged for Three Generations; New York Times / Jan 2004; by R.W. Apple Jr.

2003

: An Ancient Art; Los Angeles Times / Dec 2003; by S. Irene Virbila

: Making Italian Sausage; Martha Stewart Living Television / Nov 2003; with Paul Bertolli

: A Matter of Taste; KYCY-AM radio / Nov 2003; Radio Interview with Paul Bertolli

: Wine Country Living; NBC-11 / Sept 2003; Television Interview with Paul Bertolli

: Artisanal Charcuterie; Plate Magazine / Fall 2003; by Staff

: The 125 Best Things to Eat; San Francisco Magazine / Aug 2003; by Staff

: Salumi; Wine Spectator / Jun 2003; Interview with Sam Gugino

: Salumi; Wine Spectator / Apr 2003; Interview with Jordan Mackay

: Charcuterie in restaurants as an emerging trend; Nation’s Restaurant News / Mar 2003; by Staff

2002

: Cuts Above; Vogue / Sept 2002; by Jeffrey Steingarten

: A Basement Revolution No Matter How You Slice It; New York Times / Jun 2002; by Matt Lee & Ted Lee

: Curing it Yourself; San Francisco Chronicle / Mar 2002; by Kim Severson

2001

: Go for the Cure; Food & Wine / Oct 2001; by Brett Martin

1999

: A Tribute to Paul Bertolli, by Alice Waters; Saveur / Jan 1999; by Alice Waters