No Added Hormones. No Antibiotics. No Nitrates. 100% Vegetarian Feed. Certified Humane. Not Certified Organic.
Spanish-influenced dry chorizo. Brick-red in color and seasoned with pimenton de la Vera. Piquant and slightly smoky. About 12 inches long, 3/4 pound. Slice 1/8 to 1/4 inch thick pieces. Remove casing before eating.
The animals are never given antibiotics, artificial growth hormones, growth-promoting agents or meat by-products, and are raised on pasture or in deeply bedded barns.
Note regarding the outside of the salami: there is a natural mold that encases the salami (similar to the molds found on aged, soft cheeses). The mold acts as a natural barrier to protect the salami from any competing mold or bacteria growth during the drying process and also adds flavor. The color can range from white to yellow to shades of dark grey and black. These molds are natural and are easily removable by taking off casing.
Paul Bertolli, renowned chef, launched Fra’ Mani Handcrafted Foods in March 2006. He serves as the Curemaster of Fra’ Mani and is responsible for all product development and creation. Paul’s maternal grandfather was a salumiere and his love of salumi was ignited at a young age while savoring prosciutto and soppressata vicentina from his grandfather’s cellars. There mission is to keep old world food traditions alive in taste and craft, using ingredients of the highest quality from sustainable sources. Their meat, chiefly pork, comes from family farmers committed to the well-being of their animals and their land.
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