Blog: Articles & Insights

Fun fact #1: Did you know that before the coronavirus pandemic, more than half of all air cargo traveled on passenger flights? (International Air Transportation Association) Fun fact #2:  Did...

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.

There's something inherently special about aged foods and beverages. The depth and richness of flavor that comes with time and careful preparation makes eating or drinking something that has been aged...

Separate and Conquer! You may be familiar with VacMouse® vacuum aid strips ("a tiny space only a mouse can get through..."). These are the "secret sauce" of making UMAi Dry® work with...

UMAi University YouTube playlist delves deeply into what UMAi Dry is, and what it is not.

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...