Latest News

We are proud to announce that our Salame Toscano is a 2013 Good Food Awards winner! Congratulations to our fellow winners and finalists – keep up the good work!

Awards & Media

: Local Artisan Hams Offer Easter Choices; San Francisco Chronicle / March 2013; by Tara Duggan

: Editors’ Picks: Salumi Specialists; Food and Wine / April 2013

: Food Fancies; The Monthly / March 2013; by David Schwoegler

: Fra’ Mani Handcrafted Foods Introduces New Spicy Capicollo, Salame Calabrese, and Salame Piemontese; Fra’ Mani announced the expansion of both its dry salami line and cooked salumi line of products at the NASFT 2013 Winter Fancy Food Show.

: Fra’ Mani Handcrafted Foods is a 2013 Good Food Awards Winner; Fra’ Mani’s Salame Toscano wins a Good Food Award in the Charcuterie category.

: American Microbial Terroir; Lucky Peach / Summer 2012; by Ben Wolfe

: Fra’ Mani Handcrafted Foods Introduces Smoked Uncured Pancetta, New Pork Sausage Varieties; Fra’ Mani announced the expansion of its cooked salumi line of products at the NASFT 2012 Summer Fancy Food Show.

: The American Cure; Specialty Food Magazine / May 2012; by Kristen Bieler

: The Artisan’s Dilemma; San Francisco Magazine / March 2012; by Emily Kaiser Thelin

: Fra’ Mani Handcrafted Foods Introduces New Salt & Pepper Pork Sausage, Three Small-Format Deli Meats; Fra’ Mani announced the expansion of its cooked salumi line of products at the NASFT 2012 Winter Fancy Food Show.

: Fra’Mani Handcrafted Foods: Business Profile; Fine Cheese and Charcuterie / November 2011

: 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

: 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; House & Garden / Nov 2006; by Lora Zarubin

: 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.

: Science of Sausage; Associated Press / Jul 2006; by Michelle Locke / Photos by Eric Risberg

: 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 Recipe, Video / Making Balsamic Vinegar / Spelt Pasta with Chanterelles; 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

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

: House Made Charcuterie; Wine & Spirits / 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