UMAi Drybagsteak Introduces New Branding for its Home Dry Aging Steak Kits and Home Charcuterie/Salumi Kits for Making Capicola/Coppa, Prosciutto, Bresaola and Salami

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The seller of popular gourmet chef products for home dry aging of steaks and home charcuterie projects is introducing the new brands UMAi Dry, UMAi Charcuterie and UMAi Salumi

The taste of dry aged beef and dry cured pork has been revered by man for centuries. It has become an art reserved for specialty meat processors who invested in expensive humidity and temperature controlled rooms to achieve the taste that was created by ancient man in caves.

The Minneapolis, Minnesota company sells kits that allow home gourmet cooks and restaurant chefs create the taste of dry aged steak, prosciutto, capicola/coppa, lonza, bresaola and salami in a household refrigerator or an ordinary restaurant cooler.

UMAi Dry is a unique moisture permeable material designed to create an individual dry aging room within each bag. UMAi Dry releases the moisture and allows oxygen to penetrate at a slow controlled rate to create the unique flavor and texture of dry aged steak or dry cured charcuterie/salumi.

UMAi Dry online retail outlet http://www.umaidry.com sells retail and commercial packets for dry aging popular cuts of beef, UMAi Charcuterie to create traditional southern European dry cured meats and salami at home or in a restaurant setting.

UMAi Drybagsteak, LLC introduced its dry aging products for the retail market in 2009 and its products are now sold in over 70 countries worldwide. In 2011 UMAi Drybagsteak received the National Restaurant Association Food and Beverage Innovation Award.

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Thea Lopatka
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