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Product Offerings
Fra' Mani's current offerings include cooked salumi, fresh sausages and dry
salami, and are available via the Fra' Mani online store, as well as at select and
markets and restaurants.
Cooked Salumi
Fresh Sausages
Fra’ Mani fresh sausages are traditional coarse-ground sausage made from the
finest-quality fresh pork. Finely bound, tender and succulent, they are stuffed in
natural hog casings and are ideal for grilling or pan frying.
Fra' Mani fresh sausages are now available in three varieties:
Dry Salami
Fra’ Mani dry salami are made from the finest-quality fresh pork and natural hog
casings. Hand tied with natural twine, mold ripened, and slowly aged. Seasoned
simply with sea salt, spices, garlic and wine. No added nitrites.
Fra' Mani dry salami are now available in six varieties:
Fra' Mani's current offerings include cooked salumi, fresh sausages and dry
salami, and are available via the Fra' Mani online store, as well as at select and
markets and restaurants.
Cooked Salumi
- Classic Mortadella
Fra' Mani Mortadella is a minutely fine-ground product made with prime
cuts from the leg, shoulder, and belly, carefully trimmed by hand, with no
artificial additives. Speckled with small cubes of pork jowl, the firmest and
most flavorful fat on the hog. Slow-roasted for 10 hours with dry heat and
finished with a breath of natural fruitwood smoke. Like the classic version
of Mortadella di Bologna, Fra’ Mani Mortadella contains no pistachio nuts.
Salame Rosa
Salame Rosa is a cooked salame (salame cotto) of grand proportions with
origins in the city of Bologna, Italy. Made with prime cuts from the
shoulder coarsely chopped to create a distinctive mosaic face and
speckled with small cubes of plate fat cut from high on the hog loin. Slow
roasted for 10 hours with dry heat and a hint of natural fruitwood smoke.
Mildly seasoned with coriander, white pepper and mace, and studded
with pistachio nuts.
- Fully Cooked Sausages
Our fully-cooked sausage links are made using prime shoulder cuts of all-
natural fresh pork that are coarse-ground, seasoned and stuffed into
natural hog casings. Fra’ Mani Classic Italian and Spicy Italian sausages
are fully cooked and ideal for grilling, pan frying, or baking. They are
gluten-free and contain no milk products or MSG.
Fresh Sausages
Fra’ Mani fresh sausages are traditional coarse-ground sausage made from the
finest-quality fresh pork. Finely bound, tender and succulent, they are stuffed in
natural hog casings and are ideal for grilling or pan frying.
Fra' Mani fresh sausages are now available in three varieties:
- Classic Italian
Coarse-ground links seasoned simply with anise and garlic.
Spicy Italian
Coarse-ground Calabrian-style sausages crafted with our own mixture of
hot and sweet peperoncini (dried chili peppers).
Mattinata
Premium fresh pork sausage seasoned with sage. Ideal for breakfast
and throughout the day.
Dry Salami
Fra’ Mani dry salami are made from the finest-quality fresh pork and natural hog
casings. Hand tied with natural twine, mold ripened, and slowly aged. Seasoned
simply with sea salt, spices, garlic and wine. No added nitrites.
Fra' Mani dry salami are now available in six varieties:
- Salametto
Small, coarse ground. About 2 inches in diameter, 12 inches long, 3/4
pound. Rich color, full flavored. Great for picnics. Slice 1/8 inch thick pieces
on a bias.
Salametto Piccante
Spanish-influenced, spicy dry chorizo. About 12 inches long, 3/4 pound.
Brick-red in color, with a touch of heat and smokiness. Seasoned with
pimenton de la Vera.
Salame Nostrano
Nostrano, meaning "our own." Coarsely ground, finely bound. Mild and
"sweet." A natural with melon or figs. About 3 inches diameter, 14 inches
long, 2 1/2 pounds. Purchase online.
Salame Toscano
Deep burgundy color. Salt slightly more pronounced in the Tuscan
tradition of pairing foods with unsalted breads. About 3 1/2 inches
diameter, 22 inches long, 6 1/2 pounds. Slice paper thin pieces. Purchase
online.
- Salame Gentile
A traditional salame whose origins date back to the 18th century in the
province of Parma, Italy. Coarsely ground and encased in the budello
gentile from which it takes its name and shape. Pronounced pork aroma.
About 2 1/2 inches in diameter, 24 inches long, 2 1/4 pounds. Slice 1/8
inch thick pieces on a pronounced bias. Purchase online.
Soppressata
Our largest salame. About 4 inches in diameter, 22 inches long, 8 1/2
pounds. Modeled after the sopressa vicentina from the Vicenza province of
Northern Italy. Very coarsely chopped. Hint of clove. Moist and full-
flavored. Slice paper thin. Purchase online.
sa-lu-mi (plural noun).
1. Italian for salted, cured
cuts of meat or sausages
made primarily from pork.
Salame, fresh sausage,
prosciutto and mortadella
are all examples of salumi.
sa-la-me (singular
noun);sa-la-mi (plural
noun).
1. Italian for fermented and
dried sausages of varying
diameters, ground coarse,
medium or fine depending
on the type and
provenance. Traditional
Italian salame is generally
made from pure pork.
Soppressata, Salame
Toscano and Salame Gentile
are examples of dry salami.
1. Italian for salted, cured
cuts of meat or sausages
made primarily from pork.
Salame, fresh sausage,
prosciutto and mortadella
are all examples of salumi.
sa-la-me (singular
noun);sa-la-mi (plural
noun).
1. Italian for fermented and
dried sausages of varying
diameters, ground coarse,
medium or fine depending
on the type and
provenance. Traditional
Italian salame is generally
made from pure pork.
Soppressata, Salame
Toscano and Salame Gentile
are examples of dry salami.
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Photo: Christopher Hirsheimer