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: ...

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...

Dry Aging meat for the first time can be a little intimidating, especially if you don't have a lot of experience with how it should turn out. One question we hear...

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...

Love Capicola? Pancetta? Bresaola? Want to Make it Yourself? Here’s how to craft traditional charcuterie results in the comfort of your kitchen—with UMAi Dry

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...

  Though our favorite gadgets may be powerful, they are not indestructible. If you and your ancient vacuum sealer need a cooling off period, try these low-tech UMAi Dry® application methods...