After years at Bay Area restaurants Chez Panisse and Oliveto, chef Paul Bertolli quit the business to start making his own fresh sausage and salumi full time. The results are excellent: well-seasoned pork interspersed with creamy fat. You’ll want to make a beautiful salumi platter, but by the time you finish cutting up one of these 3/4-pound salametti, you may have eaten the whole thing. Good thing you’ve got two more.
Fra’ Mani Salametto Trio
Fra’ Mani Handcrafted Salumi, $52 for three salametti (includes shipping)