Blog

Capicola made using UMAi Dry method by our customer Robin in Canada
Capicola made using UMAi Dry method by our customer Robin in Canada 150 150 The Original Dry Bag Steak

  Finished Spicy Capocollo and Black Pepper/Juniper Berry Coppa using UMAi Bags. Delicious! The Chorizo turned out amazing using the sample Salumi UMAi casing. Hope to see Salumi UMAi casing/bags…

read more

Canada geese are good in salami (recipes)
Canada geese are good in salami (recipes) 150 150 The Original Dry Bag Steak

Fall in Minnesota (as is the case in most of Northern US) is always accompanied by the sights and sounds of Canada geese. They are often described as nuisance by…

read more

Home made Prosciuttini – UMAi Dry style
Home made Prosciuttini – UMAi Dry style 150 150 The Original Dry Bag Steak

  Prosciuttini cured for 3 weeks and dried for 2 months developed a distinct character of nutty flavor and a very pleasant aroma.

read more

Making Prosciutto at Home with UMAi Charcuterie
Making Prosciutto at Home with UMAi Charcuterie 150 150 The Original Dry Bag Steak

http://youtu.be/FXnZgz-WXNQ Making Prosciutto/Prosciuttini at Home with UMAi Charcuterie 1. Dry curing boneless leg of pork with salt and InstaCure #2 for two weeks 2. Cutting it into Fiocco and Culatello…

read more

And finally! Duck prosciutto ready for tasting
And finally! Duck prosciutto ready for tasting 150 150 The Original Dry Bag Steak

We didn’t know what to expect at the end, but the result exceeded our expectations. Does that make sense? Maybe not but…. here it goes. The initial taste was on…

read more

A UMAi Charcuterie user testimonial
A UMAi Charcuterie user testimonial 150 150 The Original Dry Bag Steak

  Here’s a neat story:   I have befriended a French national who was a professional butcher all his life. He knows his way around charcuterie…he owned the butcher and…

read more

New batch duck prosciutto
New batch duck prosciutto 150 150 The Original Dry Bag Steak

New project in progress…. Duck prosciutto
New project in progress…. Duck prosciutto 150 150 The Original Dry Bag Steak

Making of duck prosciutto with UMAi Salumi. We started out with a whole duck from an Asian specialities supermarket here in Minnesota. We cut the duck breasts out and trimmed the…

read more

Capicola/Coppa with UMAi Charcuterie
Capicola/Coppa with UMAi Charcuterie 150 150 The Original Dry Bag Steak

http://www.youtube.com/watch?v=g5eN4Lq4DIc&list=TLlHG6Egi-a-M

read more

Dry aging beef in UMAi Dry bag is real dry aging
Dry aging beef in UMAi Dry bag is real dry aging 150 150 The Original Dry Bag Steak

Dry aged Beef is a result of a process of dry aging: During Dry Aging the following happens: The word Dry means: Moisture evaporates from the muscle creating a mature…

read more
What are you looking for?
(Click to type)
Privacy Preferences

When you visit our website, it may store information through your browser from specific services, usually in the form of cookies. Here you can change your Privacy preferences. It is worth noting that blocking some types of cookies may impact your experience on our website and the services we are able to offer.

Click to enable/disable Google Analytics tracking code.
Click to enable/disable Google Fonts.
Click to enable/disable Google Maps.
Click to enable/disable video embeds.
Our website uses cookies, mainly from 3rd party services. Define your Privacy Preferences and/or agree to our use of cookies.