Blog: Articles & Insights

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 to...

ASK MAUREEN  “J” Asks: How Much Salt Do I Need? “In the recipe archive for capicola, the recipe asks for 6 tbsps of salt for 4 1/2 pounds of meat, but...

A charcuterie board is a great way to bring people together, to catch up with old friends, or to greet new neighbors. This unique board can be served as an...

Making traditional fermented dry sausage is a labor of love. UMAi Dry® makes it easier to do at home with no need for complicated fermentation chambers or curing cabinets. When making fermented dry...

UMAi Dry® makes it easy to dry age and dry cure in your home refrigerator.  In our never-ending quest to make it easier for you to “create tradition at home,”...

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

Dry sausage is an easy and versatile snack to take you through the coming summer months. Pack it up in a picnic or your hiking pack, add it to your...

Dry-aged beef is a result of a process of dry aging, but what is "dry aging"?  Dry Aging: "Dry": Moisture evaporates from the muscle creating a mature beef flavor "Aging":...