UMAi Dry® Charcuterie Kit

Charcuterie Kit

For use with
All Sealer Types
Product Details

This kit includes:

  • UMAi Dry® 8" x 18" 2 pieces
    Suitable for 6-8 lbs. of meat
  • UMAi Dry® 10" x 11" 3 pieces
    Suitable for 4-5 lbs. of meat
  • VacMouse® - 5 pieces
  • 6 tsps. InstaCure #2
    Enough to cure 30 lbs. of meat
  • 0.5 oz. Juniper berries

This kit requires use of a Vacuum Sealer

UMAi Dry® Beef Tenderloin Kit

Small Charcuterie Packet

Includes 5 Pieces
(10x11in / 25x27.5cm)
Product Details

Suitable for making sausage casing and small charcuterie. Holds 4-6 lbs. of meat.

This includes:

  • 5 UMAi Dry® Salumi/Small Charcuterie size
    Dimensions: 10x11in / 25x27.5cm
  • 5 UMAi VacMouse® adapter strips for use with FoodSaver-type sealers.
UMAi Dry® Beef Tenderloin Kit

Large Charcuterie Packet

Includes 4 Pieces
(8x18in / 20x45cm)
Product Details

Suitable for tenderloin, Chateaubriand, filet mignon, or charcuterie.

This includes:

  • 4 UMAi Dry® Charcuterie size
    Dimensions: 8x18in / 20x45cm
  • Crusted Tenderloin Recipe Collection
  • 5 UMAi VacMouse® adapter strips for use with FoodSaver-type sealers.
UMAi Dry™ Charcuterie Kit

Commercial Charcuterie Bundle

Holds Approximately 6-8 lbs per Bag
Product Details

Charcuterie size holds approx. 6-8 lbs lb suitable for making rolled Pancetta, Capicola, Bresaola, Lonza (2 per bag), Gaunciale and other dry cured meat products. This Includes:

  • 25 Charcuterie Size Drybags
    Dimensions: 8" x 18" / 200 x 450mm

Learn more about the UMAi Charcuterie™ »

UMAi Salumi Kit

Commercial Salumi Bundle

Holds Approximately 4-6 lbs per Bag
Product Details

Salumi size hold approx. 4-6 lbs. of meat and is suitable for making smaller cured items like: Fiocco, Bresaola, Lonza, Guanciale and duck breast Prosciutto. UMAi Salumi can also be used to make dry sausage casings to desired width. This includes:

  • 25 Salumi size pieces of UMAi Dry
    Dimensions: 10" x 11" / 250 x 275mm
InstaCure #2 Packet

InstaCure #2 Packet

Product Details

This includes:

  • InstaCure #2 - 6 tsp.
    A must in dry cured sausage recipes. One level teaspoon cures 5 lbs of meat.

+ Testimonials
  • "Finished Spicy Capocollo and Black Pepper and Juniper Berry Coppa using UMAi Bags. Delicious and better than some commercially available Proscuitto in Canada." - Robin L.
    UMAi Charcuterie at Home Testimonials

Watch UMAi Charcuterie™ in Action


UMAi Charcuterie™ - Making Bresaola Making Bresaola

Recommended Resources


Charcuterie Tips & Recipes
by UMAi Dry®

by Michael Ruhlman and Brian Polcyn

The Art of Charcuterie
by John Kowalski and the Culinary Institute of American