I have been using all the UMAI products with exceptional results.
Everything has worked exactly as described resulting in very good tasting products.
My concern though has to do with the extreme hardness that charcuteri and salumi ends up having after completing their curing process.
I have had many exquisite charcuterie products in France, Italy and Spain, all produced using traditional and or commercial methods.
Although my UMAI products rivaled some of them in flavor I did noticed though that they tend to be very hard in comparison, and I mean noticeably hard.
While the traditional or commercial products literally melt in your mouth, some of the UMAI products could be used to drive nails into a wooden board !!. All these while respecting with great care the recommended time / weight loss.
What is the secret? if is there one?
Right now I’m vacuum sealing and refrigerating and or freezing those that are not consumed right away so as not to make matters worse.
I thank anybody’s opinion on this matter.
Thank you !!!
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