June 12, 2007
A Salute to Salumi

When restaurateurs like to brag about the source of their provisions they put the name of rancher, farmer, grower and the like on their menu. Several of these names are fairly familiar hereabouts, like Bledsoe Natural Pork, Del Rio Botanicals and Niman Ranch.

Lately, however, a brand that's new to me has started to show up on Sacramento restaurant menus - Fra'Mani, generally in association with this or that kind of salumi, or cured meat. Thanks to the June issue of Berkeley wine merchant Kermit Lynch's newsletter, I now know that Fra'Mani is a line of handcrafted salumi by Paul Bertolli, former chef of the Berkeley restaurant Chez Panisse and the Oakland restaurant Oliveto. In the newsletter, Lynch announced that he and Bertolli are teaming up for a sausage-and-wine party from 11 a.m. to 4 p.m. this Saturday in the parking lot of Lynch's store at 1605 San Pablo Ave.

If you can't make it there, Fra'Mani meats are being carried locally by David Berkley Fine Wines & Specialty Foods, Corti Brothers and Taylors Market in Sacramento, Tucos Wine Market and Cafe in Davis, Fosco's Fine Italian Market in Granite Bay, Back Porch Market in Grass Valley, Dedrick's Main Street Cheese in Placerville, Andrae's Bakery in Amador City, and branches of Whole Foods Market, according to the company's Web site, where salumi also can be ordered online.

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