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PRESS AND ACCOLADES

Home › PRESS AND ACCOLADES
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“Fra' Mani Takes Home 5 Medals at the World Charcuterie Awards, Including Best in Class for its Salame Toscano”

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“Fra' Mani's Soppressata Wins Gold and Named Grand Honors Finalist at 2024 SOFI Awards”

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“After Decades of Producing First-Rate charcuterie, Paul Bertolli of Fra’ Mani in Berkeley, CA Has Finally Turned His Attention to Guanciale”

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“San Sabino's Famous Crab and Mortadella Dip is the Perfect Throwback Dish”

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“This Deli Meat is Taking Fancy Restaurants by Storm”

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“Chef Paul Bertolli Went on to Pioneer Meat Curing and Other Salumi Practices with His Company Fra’ Mani”

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“Fra' Mani Proprietor Paul Bertolli Headed the Chez Panisse Kitchen for Years and Has Handmade Salumi in His DNA”

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“How Mortadella Went From Cold Cut to Hot Item”

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“NYC's Katana Kitten Pairs Mortadella Katsu Sandos with its Divine Cocktails”

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“How to Buy, Store and Use Mortadella, According to a Master Salumiere”

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“If Dad Appreciates High-Quality Meat, He’ll Love This Award-Winning Salami That Comes in a Curated Set”

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“The Gourmet Bologna Sandwich That Changed Bar Food”

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“Your Charcuterie Board Will Be Lost Without a Pack or Two of Silky, Supple Dry-Aged Salami From Fra’ Mani”

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“The Best Ham (and Cheese Sandwich) in NYC, Featuring Yours Truly”

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“Just Add Salt, How to Make Bacon and Pancetta at Home”

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“Mortadella From the California Charcuterie Experts at Fra’ Mani. It’s Quality Meat, Not Lunchables-grade Stuff.”

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“Everyone Loves an Edible Gift, Especially When it’s a salami as Fine as This One from Fra' Mani”

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“A Gorgeous Example of Classic Italian-Styled Soppressata”

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