Create steakhouse quality steak, Pancetta, Capicola, Lonzino, Chorizo, Soppressata or any type of salumi/charcuterie at home using our casings.

Dry aging is a process of preserving and intensifying the flavor of meat by hanging it in a controlled environment with specific temperature and humidity levels for a period of time, typically several weeks. During the process, the meat's natural enzymes break down the connective tissue and fat, which results in a tender, flavorful meat with a concentrated beefy flavor and a distinct nutty aroma.

In traditional dry aging, the meat is hung in a temperature and humidity-controlled environment, such as a specialized dry-aging fridge or a dedicated dry-aging room. However, the UMAiDry bag system offers a more convenient and affordable way to dry-age meats at home without needing specialized equipment. The UMAiDry bags create a controlled environment that allows for the natural enzymatic processes to take place while also protecting the meat from harmful bacteria and mold.