Recipes

Who doesn't love capicola? You don't have to be Italian to enjoy a few slices of melt-in-your-mouth "gabagool." If you are Italian, you might remember your uncles curing the meat in...

Master forager and culinary hero, Chef Alan Bergo crafted the elk biltong demonstrated in this UMAi Dry charcuterie recipe. For a wide variety of wild game recipes, check out his site, ForagerChef.com for...

Bastirma, sometimes called Pastirma, is a very old, traditional and most importantly, delicious piece of lamb or goat charcuterie from Turkey and Armenia. If you like cured meats like salami...

Delicious and easy dry cured salmon recipe at home, with a "cold smoked" flavor, using the UMAi Dry® Charcuterie Kit.    

Bresaola is a classic Italian-style charcuterie made with beef eye of round. It is also popular in France and Switzerland where is is referred to as Viande de Grisson. This is...

Do you want a quick and easy first charcuterie project to really impress your friends? Duck prosciutto is deep red with a mouth-watering layer of rich fat. With the UMAi...