Blog: Articles & Insights

With UMAi Dry, anyone anywhere can craft genuine dry aged steak in a typical kitchen refrigerator. Sometimes basic misunderstandings stand in the way of easy, successful dry aging. Understanding the processes behind UMAi...

ASK MAUREEN  “J” Asks: How Much Salt Do I Need? “In the recipe archive for capicola, the recipe asks for 6 tbsps of salt for 4 1/2 pounds of meat, but...

A charcuterie board is a great way to bring people together, to catch up with old friends, or to greet new neighbors. This unique board can be served as an...

What's Pua'a? And Why is it Hawaii's Best Meat? Kauai-native, avid bow hunter, spare fisherman, rancher and adventurous cook, David Takiguchi (Instagram handle: davidspearo) dedicates an entire fridge to his pua'a...

charUp your charcuterie game by adding a meat slicer to your household appliances!

Start with curing your own meat to create and explore ways to create an exceptional charcuterie board.

To make charcuterie or salumi at home, basically, all that is required is meat, salt, and patience--and UMAi Dry! Of course, you need the correct proportion of salt to meat. To achieve this, you must choose the...

A charcuterie board crafted with your very own Bresaola, Lonzino, and Capicola using UMAi Dry Charcuterie Spice Blends.

Love Capicola? Pancetta? Bresaola? Want to Make it Yourself? Here’s how to craft traditional charcuterie results in the comfort of your kitchen—with UMAi Dry