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In honor of Earth Day, we at UMAi Dry would like to offer five basic ideas for protecting our planet -- and making the very most of resource-intensive meat. Meat craft (dry aged steak, charcuterie and salumi) is an excellent way to preserve and value meat.

   Photo Credit: Alan Bergo Meet Chef Alan Bergo Meet Alan Bergo also known as the Forager Chef. Alan is a culinary industry veteran, former executive chef of legendary Twin Cities' Lucia’s Restaurant, and the Salt Cellar. Author of The Forager Chef’s Book of Flora, he’s one of the most respected voices in the world of foraging and wild food. Bergo is best known as the founder of Forager Chef, his website focused on wild ingredients that reaches millions of readers each year. Learn more about Chef Alan and his hunt for mushrooms, wild and obscure foods at foragerchef.com.   Dry aged venison roast...

Think of this as "Beyond Wine": What if you embraced the Whisk(e)y Culture when you prepared a dry aged steak?

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 right salt and measure it by weight.

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