Easy Capicola Recipe with UMAi Dry April 05, 2022THEA LOPATKA 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...
Making Wild Game Charcuterie with Chef Alan Bergo April 05, 2022Alan Bergo 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...
Making Mutton Charcuterie with Alan Bergo March 04, 2022UMAi Dry 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...
“Cold Smoked” Salmon à la Montréal August 16, 2014UMAi Dry® Delicious and easy dry cured salmon recipe at home, with a "cold smoked" flavor, using the UMAi Dry® Charcuterie Kit.
Homemade Bresaola January 21, 2014THEA LOPATKA 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...
Homemade Duck Prosciutto Recipe September 20, 2013THEA LOPATKA 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...