Made with red wine, black pepper, garlic, and sea salt. Pairs well with unsalted bread, in the Tuscan tradition.Using the leg of pork results in a leaner texture and a deep burgundy color.
Produced in the traditional Italian method from hand-trimmed boneless pork shoulder, seasoned with red pepper, garlic, vinegar, and fennel and lightly smoked.
A small dry salame seasoned with sea salt, black pepper, red wine, and garlic. Ideal for slicing. Aged for 30-35 days.
A small dry salame similar to Spanish dry chorizo. Brick red in color and seasoned with pimenton de la Vera, cumin, garlic, and red wine. Aged 30-35 days.
A small, spicy dry salame inspired by the region of Calabria in Southern Italy. Our version combines Italian wild fennel seed, sweet and hot Calabrian pepperoncini and chili flakes.
This large Handcrafted Soppressata is made using very coarsely cut pork seasoned with clove and cured to perfection by Fra’mani expert craftsman.
Fra’Mani Handcrafted Classic Mortadella is made with prime cuts from the hog leg, shoulder, and belly which are carefully trimmed by hand. No artificial additives.
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