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Tom Garrity and Chef Paul Bertolli met in 1992 on the UC Berkeley campus while Tom was teaching classical Latin and Paul was taking the same class. They became friends and stayed in touch over the years. Before founding Fra’Mani, Paul was making dry cured salami and pancetta at restaurants Chez Panisse and Oliveto while Tom obtained his law degree and was working for a law firm in New York. In 2004, Paul founded Fra’Mani Handcrafted Foods and Tom became an investor and his advisor.
Fra’Mani is derived from Italian meaning “between or among hands” and conveys the message “from our hands to yours”. Fra’Mani’s mission is to keep old world food traditions alive in taste and craft, using ingredients of the highest quality from sustainable sources. Fra’Mani meat, chiefly pork, comes from family farmers committed to the well-being of their animals and their land. 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 pens. There are no nitrates or MSG used in the making of Fra’Mani salami and the finished product has no glutens.
Today, Fra’Mani products include dry salumi, cooked salumi, pancetta, sausage, cooked deli meat and prepared meals such as pasta dishes, soups, meatloaf and risotto, all sold at selected Costco’s and grocery stores and are distributed in 49 states.
Tom is proud that Fra’Mani continues to differentiate itself from other salumi producers by using the best ingredients possible and letting them shine with limited manipulation by a chef that can accomplish that. Chef Paul is responsible for all product development and creation. For the past 20 years, Chef Paul has been working to deepen his knowledge and skill in the production of traditional Italian cured meats through frequent sojourns to the production facilities of artisan producers in the Parma and Modena area of Italy.
For more information about Fra'Mani Handcrafted Foods, visit their website at www.framani.com.