prosciutto

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…

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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.

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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…

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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…

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