© 2006-2014 Fra' Mani Handcrafted Foods Copying Or Dissemination of Any Portion of This Document May Be Conducted Only by Permission of Fra' Mani Handcrafted Foods

© 2006-2014 Fra' Mani Handcrafted Foods Copying or dissemination of any portion of this document may be conducted only by permission of Fra' Mani Handcrafted Foods. Fra’ Mani Handcrafted Foods, based in Berkeley, California, was founded by nationally-recognized chef Paul Bertolli. The culmination of Chef Bertolli’s zeal for authentic handcrafted food, Fra’ Mani strives to keep old world food traditions alive in taste and craft. fra'-má-ni

Italian abbreviation for fratelli mani, meaning “brothers’ hands.” Also conveys the sense “from our hands to yours.” sa-lú-mi

Italian for salted, cured cuts of meat or sausages, made primarily from pork. Great food is only as great as its prime ingredient, and its quality speaks of the place in which it is grown and raised. Iowa Prairie 6 7 CORN HARVEST

Pigs and corn are two critical players in small farm ecology. Pigs manure fallow fields; corn is sown to fatten pigs; dry corn leaves and stalks provide bedding for pigs, all in a cycle of replenishment. 9 10 Fra’ Mani Commitment to Sustainable Sources of Our Meat

A bedrock principle of our business is our commitment to secure our raw materials from verified, sustainable sources. As a company that relies almost entirely upon meat, we feel we have a responsibility to be part of the solution to the enormous problems created by our modern industrial meat system.

11 INDUSTRIAL FARM ANIMAL PRODUCTION vs FAMILY FARMS Over the past 50 years, the production of farms animals for food has shifted from the decentralized family farm system to a more concentrated system with fewer producers, in which larger numbers of animals are confined in enormous operations. This production model - sometimes called industrial farm animal production - is characterized by confining large numbers of animals of the same species in enclosed facilities that restrict movement. In many cases, the waste produced by the animals is stored in open pit lagoons.

15 In addition to raising animals in closer proximity, steps have been taken to streamline the process of raising animals for food, including standardized feed for rapid weight gain and uniformity; genetic selection to accentuate traits, such as leanness, that create uniform meat products; and mechanization of feeding, watering, and other husbandry activities. This process in food animal production has resulted in farms that are easier to run, with fewer and often less- highly skilled employees and a greater output of uniform animal products. However, there are unintended consequences of this type of animal production.

These include: • A dangerous contribution to the increase in the pool of antibiotic-resistant bacteria because of the overuse of antibiotics • Air quality problems • The contamination of ground water, rivers, streams and coastal waters with concentrated animal waste • Animal welfare problems mainly as a result of the extremely close quarters in which the animals are housed • Significant shifts in the social structure and economy of many farming regions throughout the country

Concentrated Animal Feeding Operations, or CAFOs, utilize “contract growers”. A contract grower is a hog grower who is in business to put weight on the animals and in most cases doesn’t even own the animals. The processor owns the animals and dictates all aspects of the animal’s feed, breed, medications, and finished weight. 19 CAFO animals are bred as units of lean protein whose meat “shows well” in the grocery store but tastes pallid and has inferior texture and water holding capacity.

CAFO animals are fed a rationed dose with antibiotics to promote growth and prevent illness that is prevalent when animals are confined in close quarters. CAFO facilities are built to house thousands of animals in a tightly confined space. The floors are made of slatted concrete over pools of liquid manure utilizing powerful exhaust fans to force the stench outside into the communities in which they are built. These animals are confined in cages and must have their tails docked in order to prevent other pigs from biting them. They spend their entire lives in these cages. CAFO animals are artificially inseminated and piglets are weaned on average at 17 days. The piglets are then moved to their own cages and fed antibiotics that they would have received naturally though nursing.

22 The hogs that Fra’ Mani uses to make its products are owned, bred, raised, and cared for by family farmers. That is, farmers whose primary income is derived from raising hogs and crops.

23 24 Family farm hogs are bred for genetic diversity and raised for meat quality.

25 The hogs that Fra’ Mani buys from family farmers are never fed antibiotics and are fed a diet of corn and soy, on some farms supplemented with ground wheat and barley; animals also often have access to pasture and naturally occurring grasses are an element in their diet. 26 The hogs that Fra’ Mani uses to make its products are raised outdoors and/or are provided shelters designed to emulate a natural habitat. 28 Deeply bedded straw or recycled corn stalks inside Swedish Hoop houses or similar structures provide an environment that allows pigs to behave normally, to root, run, and create their nests for giving birth.

Family farm raised hogs are allowed to farrow (give birth) naturally and piglets stay on the mothers 5-8 weeks before weaning.

Fra’ Mani uses pork to make its line of fermented, dry salame and cooked meats.

Our pork comes from a diverse group of family farms organized under the following companies: Heritage Acres, Niman Ranch, American Homestead, and Coleman Natural.

The hogs are harvested at 6-7 months of age and weigh approximately 300 pounds yielding a carcass weight of approximately 190 pounds. Mature market hogs ready for harvest.

34 The animals are herded and then driven to one of two abattoirs in Iowa.

35 36 Following slaughter, the animals are quickly chilled and are moved to the cut and pack floor. 37 Split sides are reduced to primals and then to the sub-primal cuts Fra’ Mani specifies for its products.

38 DRY SALAME Principal Points of Differentiation

• Fra’ Mani uses only pork meat to make its salami • Meat Quality - Small Farm production, Antibiotic-free (“never ever”), Never in confinement, No animal by-products; Utilize fresh meat only • Selected primal and sub-primal cuts unique to each salame - no trims • Unique mixture of microorganisms promoting color development, aroma and flavor development, and low-acid background tang • Mold-ripened • Natural casings, never artificial casings • Hand-tied • Slow, low temperature fermentation • Extended period of maturation and aging for optimal flavor and texture Fra’ Mani main production kitchen Meat for each salame is batched on perforated racks and thoroughly chilled. We use a chopper whose action mimics the hand work of a knife to reduce the meat to smaller pieces after which it is ground. It is then mixed with seasoning and a mixture of different microorganisms that initiate fermentation. 44 45 We use only natural casings derived from pork intestines to stuff our salame. The larger casings are pieces of intestines that have been stitched together. Natural casing is the “skin” that the salame inhabits over the course of the fermentation, drying and aging process.

Each salame is tied by hand in a specific pattern with natural hemp twine. Salami must be trussed to give it a nice shape, to tension it for interior bind of the meat, and so that it may be hung in the cellar while fermenting, drying, and aging.

FERMENTATION Fermented sausages rely upon fermentation much as some winemakers rely upon yeasts to transform grape juice to wine and cheese makers rely on beneficial bacteria to transform milk. Fermentation in meat, in the most basic terms, is the conversion of sugar to lactic acid by lactic acid- producing bacteria. The formation of lactic acid during the course of fermentation has beneficial effects on the development of dry cured sausage. The acid denatures the proteins much like egg protein is denatured by heat to produce a firm, bound texture. Fermentation also causes the meat to give up water. Not only does this promote drying, it reduces the time necessary to bring it about.

Flavor development begins during the fermentation phase as the meat begins to “ripen” and mold begins to form.

57 Molds on Fra’ Mani salame belong to the penicillin family and have colors that are snow white, to grayish white, to blue. Penicillin molds on salame are not at all dangerous to people with allergies to penicillin as it is not in a form that could cause a reaction. Mold protects the salame from light and air, aids in the drying by consuming moisture at the surface and contributes intriguing aromas.

MATURATION / AGING The final flavor effect of fermented sausages depends upon numerous factors including the quality and flavor of the pork and the complex flavors that develop during the maturation and aging period. As salame ripens and dries, microbial enzymes and chemical reactions contribute further to the development of complex flavors and aromas. As the drying process proceeds, the salame becomes progressively more dense and chewy. The whole process is what constitutes the development of a body or typical bite. Every salame is unique. The measure of its peak of quality is the balance achieved by controlling each step along the way.

HAM, LONZA, CAPICOLLO and SMOKED PANCETTA Ham is classified and labeled according to the amount of water “pick up” (=weight gain from water) in the process of brining. Fra’ Mani Rosemary Ham and Smoked Ham are brined; however, the water they pick up evaporates during cooking and there is no net gain in weight. In other words, Fra’ Mani Ham is a pure ham rather than a water-added ham. In this respect, Fra’ Mani Ham differs from most hams currently in the marketplace. Rosemary Ham

• Made from whole muscles – Top Round, Bottom round, Eye round • Brined • Gentle tumbling ( in addition to minimal water pick up, preserves grain of meat) • Salt, small amount sugar • Slow roasted for maximum moisture retention • Mildly smoked • Subtle rosemary seasoning 72 ROSEMARY HAM Smoked Ham (formerly “Little Ham”)

• Made from whole knuckle of pork • Gentle tumbling (in addition to minimal water pick up, preserves grain of meat) • Salt, small amount sugar • Slow roasted for maximum moisture retention • Deeper smoke flavor • Fine grained 75 76 Lonza Roasted Pork Loin

Fra’ Mani Lonza (the Italian word for loin) comprises both the shoulder and rib end of the loin of pork. The loins are graded for size, trimmed on the top side, leaving a thin layer of cover fat, and seasoned with herbs and spices. The loins are lightly brined, seasoned, and slow roasted, without smoke.

Capicollo is made from the “collar” of pork and literally means “top shoulder,” although the muscle from which it is derived is actually the terminal extension of the loin. This cut is distinctively marbled, deeply colored, tender, and moist. Fra’ Mani Capicollo is trimmed to include a portion of the flavorful blade meat. Capicollo refers to both dry-cured (also called “coppa”) and fully cooked product. Our own version is cured, rubbed liberally with Calabrian sweet and hot pepperoncini and wild fennel, and slowly cooked for maximum moisture retention.

Pancetta is belly of pork that is seasoned, rolled into a tight cylinder and either dry-cured or smoked. Whole pork bellies are first carefully trimmed to ensure a proper lean to fat ratio and a compact form, then salted and seasoned.

Fra’ Mani produces two different pancetta, the first, a single belly that is dry cured; the other lightly smoked. Our Smoked Pancetta (fully cooked) has an extra wide diameter due to the fact that two bellies are joined. SMOKED PANCETTA MORTADELLA Mortadella, as well as very fine-textured products such as frankfurters and other bologna-type products, are commonly made in a circulating bowl with rapidly spinning blades called a chopper. By contrast, Fra’ Mani Mortadella is made in a particle reduction process. A series of sharp blades and plates of progressively decreasing diameter are used to produce a very finely ground paste to which seasonings and fresh pork jowl are added. Particle reduction of select primal and subprimal cuts of pork by this means produces a product that has superior texture, color, and trueness of flavor.

87 Diced Jowl

88 89 Mortadella

• 100% pork made from leg, shoulder, belly, snout, jowl • No trims • Minimal water added • Relatively low fat content (approx 24%) • Ground in particle reduction grinder rather than emulsified in chopper (results in unique textural characteristics) • Seasonings: white pepper, Garlic, Mace, whole black peppercorns • Classic Bolognese version without pistachio nuts SALAME ROSA Salame Rosa means pink salame.

• Cooked salame • Very coarsely ground • Companion product to mortadella • Made from Picnic shoulder of pork bound with a small % of mortadella paste • Seasoned with whole black pepper, ground white pepper, garlic, mace, ground coriander and whole pistachios

TURKEY GALANTINE “What is a Galantine?” A French dish of de-boned stuffed meat, most commonly poultry or fish, that is poached and served cold, coated with aspic. Galantines are usually made with forcemeat (fine ground meat and seasoning) and formed into a cylindrical shape. Since deboning poultry is thought of as difficult and time-consuming, this is a rather elaborate dish, which is often lavishly decorated, hence its name, connoting a presentation at table that is galant, or urbane and sophisticated. Turkey Galantine

• Light and Dark Meat for greater flavor • Sourced exclusively from Diestel farm (co-branded) – Diestel family has been raising range grown turkeys since 1949 in the Sierra Foothills of Northern California • Cut to large particle • Seasoned and tumbled • Seasoning: Salt and pepper only

PANCETTA Pancetta is unsmoked Italian bacon that is salted, seasoned and rolled into a tight cylinder. Whole pork bellies are first trimmed, hand salted and seasoned, then hung to dry prior to being tightly rolled and packaged. Fra’ Mani Pancetta is seasoned with salt, bay leaf, clove, garlic and black pepper. 100 CARE and HANDLING Salami

Removing String: -Using a sharp knife, cut the string at the bottom of the salame -Continue cutting and removing the string along the length of the salame

Removing Casing: -At the bottom of the salame, score the casing along the string grooves. -Peel back the casing, rotating as you go Cooked Salumi

-Remove plastic packaging -Remove fibrous outer casing exposing only desired amount to cut Ham

-Remove plastic packaging -Using a knife, start at one end of the ham and make a cut in the netting -Working down one side of the ham, continue to remove the netting with a lift/pull/cut action, taking care not to pull away the outer “skin” of the ham -Peel away entire netting from the ham Storing Dry Salami

Option 1: -Pull casing tightly over exposed edge of the salame

Option 2: -Remove the entire casing from salame (use seam for easy removal) -Layer deli paper on top of plastic wrap -Working from one end, tightly roll up the salame -Fold down the ends to create a tight, protective seal Storing Cooked Salumi

-Using plastic wrap, tightly roll up reserved salume or ham, pressing as you go to remove excess air -Wrap the ends to create a tight seal 107 View this presentation on our website!

1. At the bottom of the Fra’ Mani homepage (www.framani.com) click “customer login.” 2. Enter username: FMcustomer and PW: Salumi#6575 to log in. Enter again in the popup window if prompted. 3. Click on the link to “Fra’ Mani Training Presentation.”