The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › So glad we found these bags! › So glad we found these bags!
Ron, so far the ones deemed ready have not lasted all that long! With Christmas coming up we are hoping that we will have enough Coppa to cover all needs 😉 After that we’ll probably freeze some and gift some…… taking it as it comes.
The reason for so much is basically that we purchased 2 whole pigs (in halves). It’s a bit cheaper per kilo and we have the facilities to make and store bacon, sausages and pork mince. The aim was always to try making some parmas but the rest was just an added bonus! The first batch of Coppa turned out so well that we dedicated most of the second pig to cured meats instead of sausages and bacon.