Blog: Articles & Insights

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.

We share some feedback from our Salumi Survey - and post some of your comments!

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...

These are the key tips to mastering the Art of Salumi - traditional fermented sausage. Crafting good-looking and great tasting dry sausage (or Salumi) is really quite simple with UMAi Dry. Follow these...

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...

Making traditional fermented dry sausage is a labor of love. UMAi Dry® makes it easier to do at home with no need for complicated fermentation chambers or curing cabinets. When making fermented dry...

UMAi Dry® makes it easy to dry age and dry cure in your home refrigerator.  In our never-ending quest to make it easier for you to “create tradition at home,”...