I hardly ever met a salami I didnt like, but the Fra Mani Salametti far surpasses any others Ive tried.
As soon as you unwrap it, youll notice a rich, spicy scent, not unlike the inside of a wine cave. The texture is chewy with a pleasant springiness, finishing with the sensation of luscious, silky fat. As the flavors open up, theres a distinctly funky tang of natural fermentation followed by a healthy hit of pepper and garlic.
This salumi has soul. You can literally taste the time that went into making it and its worth every penny of the rather hefty price tag. Paul Bertolli certainly knows what hes doing. Serve it with crusty bread, sweet, milky sheeps milk cheeses from Spain, red or rose wine and raw oysters.
Fra Mani sausage comes two ways: classic fennely mild Italian and spicy Italian seasoned with dried chilies and a healthy hit of garlic. Theyre country style rustic. Simple serving suggestion: Put them into a cast iron pan with a little oil and brown until just firm, being careful not to overcook. Remove the sausages from the pan and add sliced onions and red pepper strips. Saut in the brown sausage drippings, over high heat, stirring, until the vegetables begin to caramelize. Deglaze with a little red wine. Add salt and pepper to taste and toss the sausages back in to warm. Serve with bread and a salad.
Prices vary depending on retail location: Salumi is about $15 ea and sausages run about $7.95 for 12 oz.
You can buy Fra Mani products online or in these shops and restaurants.
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Sounds wonderful.
One of my favorite sandwiches, learned from a version sold at a French bakery in Chelsea, is slices of salami on a sturdy French roll with plenty of butter. Nothing else.
I too have rarely met a salami I didn't like and hope to get around to meeting this one soon. You have me craving a nice dry-cured calabrese now....