Who owns Fra Mani?

Who owns Fra Mani?

author Paul Bertolli
Fra’ Mani was launched in Berkeley, California in 2006 by acclaimed chef and cookbook author Paul Bertolli.

What is Fra Mani ham?

Fra’ Mani Rosemary Ham is made from the knuckle of the pork leg, situated above the shank on the bottom of the pork leg. This muscle is lean and dark in color with a distinctively intense flavor. It has an appealing rosy face, and its compact muscle grain results in a fine texture, especially when sliced thin.

What is Salametto piccante?

Salametto Piccante is a Spanish-influenced dry chorizo with a deep red color and smoky notes. The product was intended to be a fusion of Italian and Spanish influences, marrying typical Italian lean/fat content, acidity, and texture with Spanish flavor, says company rep Sarah Kim.

Is prosciutto a salumi?

Prosciutto is by far the most famous type of salumi. Made from the leg of the pig, it is a dry-cured ham that comes either uncooked (prosciutto crudo) or cooked (prosciutto cotto, similar to what Americans simply call “ham”).

What’s the difference between capicola and salami?

“Cacciatori,” or “cacciatorini,” are other names for small salamis. If producers in America are going to add spices and herbs to Italian cold cuts, it’s often salami to which they add it. Some salamis have the flavorings mixed in, and some are coated with those flavorings.

What is the Italian equivalent to charcuterie?

The Italian version of charcuterie actually isn’t salumi, it is known as affettati. Salumi is not the same thing as salami either, and it isn’t a plural term for multiple pieces of salami (that is a term known as salame).

Is prosciutto a capicola?

The main difference between capicola and prosciutto is the portion of the pig from which the meat is taken. Capicola is taken from the hog’s neck or shoulder region, while prosciutto is from the hog’s hind leg. Aside from this distinction, capicola and prosciutto also vary in terms of taste, price, and size.

Is capicola better than prosciutto?

The rub used for capicola, meanwhile, can include a range of spices and flavors, from wine to fennel and red pepper. Texture: Both capicola and prosciutto appear on charcuterie boards in thin slices, but prosciutto is known for its buttery texture due to its higher fat content, while capicola is more tender.