Fra' Mani Handcrafted Foods

We are thrilled to be a @goodfoodfn finalist! Each year, we submit our traditionally hand-crafted meats to the Good Food Awards. This award recognizes products that have social and environmental responsibility and celebrates craftsmanship and superior taste. We are extremely honored that our Spicy Capicollo, Salame Calabrese and Pre-sliced Italian Dry are selected as finalists this year in the Charcuterie category. As always, we only use humanely raised pork with access to ...fresh air and are raised crate-free. Starting with superior pork and only whole muscle cuts, we simply use herbs and spices to honor the flavor, not mask it. We can’t wait to hear the results in January!

Fall in love with our new Organic Risotto with Butternut squash, mushrooms and uncured pancetta. Our risotto starts with Arborio rice slowly cooked in a savory broth then folded with smoked uncured pancetta, earthy organic mushrooms, diced butternut squash and aged Parmesan cheese. Enjoy this creamy and comforting Italian-style dish as a side or entree! Available at select Bay Area Costco locations. #fallseason #butternutsquash #butternutsquashrisotto #pancetta #risotto #italianfood #framanifoods #fallfoods #autumn #costco #costcobayarea

Happy national salami day! Celebrate with our salami: spicy capicollo, smoked pancetta or Toscano. We handcraft our salami the traditional way and they are aged for more than 40+ days for exquisite taste. Simply serve with cheese, a loaf of bread and wine for the perfect pairing. Salute! #nationalsalamiday #charcuterieboard #handcraftedsalami #italianfood #toscano #spicycapicollo #smokedpancetta #Toscano #mortadella #traditional

Fire up the grill with Fra’Mani fully cooked sausages this weekend! We start with superior pork and simply use herbs and spices to honor the flavor. Available in 5 different flavors. #labordayweekend #labordayholiday #grilling #handcraftedfood #italianfood #dinnersausage #sausage #sustainablefarming #ethicalfarming #humanelyraisedpigs #humanelyraised #sustainability #ethicalstandards

If you need a light weekend read, there are some fun tidbits in here...

It's almost time... We'll be at the Specialty Food Association Summer Fancy Food Show this weekend! Find us at the following booths:... - Euro USA booth #560 - European Imports booth #1236 - World's Best Cheeses booth #1436 [Photo courtesy Javits Center]

The unofficial start of summer means we're gearing up for Zingerman's Camp Bacon! Our very own James will be speaking at the Main Event on Saturday 6/3 -- full lineup of speakers here: https://www.zingermanscampbacon.com/schedule-speakers/

Kind of wishing we could be at this Reserve Wine & Food dinner tonight - many thanks to chef Matthew Millar from The Southerner for the homage to Chef Bertolli!

We are cheering ourselves up by looking ahead - we're excited to be attending the Specialty Food Association Business Summit in April (SFA members - the early bird deadline for $100 off registration is Monday 2/13)!

Rain or shine, we're getting geared up for the Good Food Mercantile tomorrow and the Specialty Food Association Winter Fancy Food Show Sunday through Tuesday. If you're in the neighborhood and want to sample some of our items (including our brand new sliced Mortadella), please come say hello! We'll be at the Festival Pavilion at Fort Mason on Saturday, and then you can find us at booth 4207 at the 2017 Fancy Food Show-San Francisco on Sunday through Tuesday.

T-minus 1 day! Our office will be closed tomorrow through Sunday, but if you're looking for heating/cooking instructions for any of our prepared foods (including whole turkeys), they can be found on our website: http://www.framani.com/products/prepared-foods/costco. If you have an urgent matter, please email our holiday helpline at [email protected]. Cheers to a delicious Thanksgiving!

Today is the last day to use discount code "15BOFF" to get $15 off our Brined & Seasoned Turkeys at the Diestel online store (https://store.diestelturkey.com/brined-and-seasoned-whole-t)! Limit one code per customer, while supplies last. Gorgeous photo (and review) courtesy Country Cleaver (http://www.countrycleaver.com//failproof-turkey-thanksgivi)!

Only 17 days until Thanksgiving! We are thrilled that our whole Brined and Seasoned Turkeys will be available at 77 Costco locations throughout California this year, AND that our partner Diestel will be offering them for mail order for the first time! To find out if your local Costco has our whole Brined Turkeys in stock, please contact your store directly and reference Costco item number 38989. To order through Diestel, please see their new online store (https://store.diestelturkey.com/brined-and-seasoned-whole-t). They are offering $10 off early bird orders through this Thursday 11/10 (code TURKEYTEN)!

Tonight marks the first night of Paul's guest chef appearance at Chez Panisse restaurant! Today's and tomorrow's menus below... FRIDAY, OCTOBER 28 Shellfish salad with heart lettuces, vegetables julienne, and lobster essence House-milled pasta integrale from Frassinetto wheat berries with chanterelles and lobster mushrooms... Paine Farm pigeon marinated in late harvest Riesling with braised cabbage, honey-glazed turnips, and sauce abattis Roasted Comice pear with sheep’s-milk ricotta, Merlot saba, walnuts, and aceto balsamico from Old Monticello Organic Farms SATURDAY, OCTOBER 29 True cod impannato, Italian chicories, fennel, olives, and gremolata Tenuta Colombara Carnaroli risotto alla milanese Grilled brochette of BN RANCH beef filet with autumn vegetables, purée of parsley root, and last-of-the-season tomato confit Lisbon lemon floating island

We are delighted to announce that Paul Bertolli will be back in the kitchen as Chef at Chez Panisse restaurant (downstairs) for 6 nights this fall - truly a special occasion. And we can't help looking back at his Chez Panisse Cooking book, written with Alice Waters, to get us even more excited... For those interested, Paul will be cooking in the downstairs restaurant on the following Fridays and Saturdays: 10/28-10/29, 11/4-11/5, and 11/11-11/12. We can't wait!