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Fra'mani Experience????

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Fra'mani Experience????

Pollo | Jul 17, 2006 01:57 AM

Yesterday I went to my favorite Fra'mani supplier in Berkeley (Coffee Market at 1578 Hopkins St.) in search of "Salametto". In the past I have bought "Salametto" there and it was always fine ($12.99/lb)...sometimes more soft or dry but always fine flavor. Well, yesterday since they were out of Salametto I decided to try the "Gentile" which is much larger both in length (20"+) and diameter (~2") but only a buck more ($13.99/lb). I got almost a pound and the owner gave me a nice, thick slice to try. My first impression was that the flavor was a bit off but I was told that it's due to the wine cure. Also, the texture was very soft but again I thought it might be due to the unusaly hot temperature in the shop. Not thinking much more about it I went home where I tried it again (after about 3 hours in the fridge to firm it up) with my wife and we both agree that the flavor is definitively off (texture did not improve much either). There was a definitive taste of the wine cure but the fat had a distinctive stale/rancid off flavor/smell. Also, another thing we noticed after taking all the wrapers off is that the mold on the outside had a orange hues to it unlike the past products which were covered in pure white mold. I do not want to sound overly critical since I like Fra'mani products (at least the ones I tried so far) but I have a feeling that they might be rushing the aging process in order to meet the demand. I have seen this before with some of the products I bought form "Fatted Calve" but in these cases it was more of a texture/appearance issue. My suggestion is to try the product before purchase in order to avoid my kind of experience. The Coffee Market will be getting more of the Fra'mani products in the next weeks including the larger diameter salame which will be sold sliced. For anyone interested (and to get the best selection) new shippments of Fra'mani products arive on Wednesdays after 2 PM.

Pollo

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