Go to Facebook and find “The Salt Cured Pig”, “Sausage Debauchery” and “Salumi, Charcuterie,Wurst”
BriCan posts in them frequently. Just join or friend the sites. You will see a lot of members that use UMAi bags.
Most of the guys there like to do things the old fashioned way and frown on modern techniques.
Email me on: email@example.com to keep in touch.
Robert does work now at the North Shore winter Club, now, he had to take things a bit easier.