• Thanks for visiting our website today. As you can see we are a little light on content right now but we are a new site and wanted to make sure the flow was just right before we started marketing. Our ninjas needed some training before we could let them lose on the site. In the coming days and weeks you will see recipes, pictures and more showing up all over the site.

    Do you want to contribute and become a ninja? We’ll send you a small thank you package and of course credit you with links, a bio and more if you want to share a recipe or images with others via our site.

    We have a few guidelines on the submission page so please read those first and then submit away! We are looking for recipes, or you can point out someone else’s recipe and tell us how it turned out for you. Pictures are always a plus and we love seeing your tools! We also have a section for home setup overviews. If you have a dry aging chamber, a curing chamber or anything else that helps you be a salumi ninja at home write about it! Include a few links so others can buy the same products, some pictures and send it in. Most of all we want you to write about what didn’t work, what did you throw away, what wouldn’t your dog eat? While it is easy to write about the successes we find that readers really benefit from seeing what happens what and why something goes wrong.

     

    Click here to go to the submissions page.

    Kevin Kopas

    Kevin Kopas

    Kevin is the head ninja at Salumi.ninja. He specializes in making cured snack sticks but also plays with dry aged steak and lots of fresh sausages. In the real world Kevin works in the domain name industry and loves trying new things, hence the move into the realm of salumi.
    Kevin Kopas
    Kevin Kopas

    Latest posts by Kevin Kopas (see all)