Salumi RSS
The Magic of Charcuterie
Start with curing your own meat to create and explore ways to create an exceptional charcuterie board.
Weight is Everything, When it Comes to Charcuterie and Salumi
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.
Get "On Board" with Charcuterie
A charcuterie board crafted with your very own Bresaola, Lonzino, and Capicola using UMAi Dry Charcuterie Spice Blends.
UMAi Salumi Dry Sausage Casings Help You Master Salumi at Home
We share some feedback from our Salumi Survey - and post some of your comments!
3 Common Myths About UMAi Dry Aging Bags
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 Dry will help you eliminate potential waste and get to a delicious steak dinner faster. Read over this list of myths and facts to help simplify the process Myth 1: The bags will look, feel, and act like a vacuum sealer bag. Since you can apply UMAi Dry with a vacuum sealer, first-time customers often expect that UMAi Dry bags should perform like a typical vacuum preservation bag, like those made by FoodSaver®. In fact, the...
