--- product_id: 3812192 title: "The Art of Making Fermented Sausages" price: "€ 41.78" currency: EUR in_stock: true reviews_count: 13 url: https://www.desertcart.sk/products/3812192-the-art-of-making-fermented-sausages store_origin: SK region: Slovakia --- # 431 reviews, 4.6⭐ avg Advanced fermentation techniques Practical microbiology insights The Art of Making Fermented Sausages **Price:** € 41.78 **Availability:** βœ… In Stock ## Summary > πŸ₯© Elevate your kitchen game with the ultimate fermented sausage bible! ## Quick Answers - **What is this?** The Art of Making Fermented Sausages - **How much does it cost?** € 41.78 with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.sk](https://www.desertcart.sk/products/3812192-the-art-of-making-fermented-sausages) ## Best For - Customers looking for quality international products ## Why This Product - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Key Features - β€’ **From Novice to Purist:** Perfect for beginners and seasoned sausage makers craving depth and detail. - β€’ **Create Family Traditions:** Build lasting legacies with hands-on, artisanal salami making experiences. - β€’ **Safety First, Flavor Always:** Comprehensive safety protocols ensure delicious results without compromise. - β€’ **Master the Art of Fermentation:** Unlock centuries-old secrets to craft authentic, flavorful fermented sausages at home. - β€’ **Scientifically Backed & Accessible:** Bridges complex meat science with hobbyist-friendly guidanceβ€”no PhD required. ## Overview This highly rated, used book demystifies the complex art of making fermented sausages, combining rigorous scientific knowledge with practical, easy-to-follow instructions. Authored by the Marianski family, it empowers hobbyists to safely create authentic salamis at home, regardless of climate, while honoring rich culinary traditions and ensuring top-notch flavor and safety. ## Description The majority of books written on making sausages do not tackle the subject of fermented sausages at all. The topic is limited to a statement that this is an advanced field of sausage making which is not recommended for an amateur sausage maker. Well, the main reason for writing this book was that the authors did not share this opinion. On the contrary, they believed that any hobbyist could make wonderful salami at home, if he only knew how. Highly technical papers were published in Food Technology journals which unfortunately were written in very difficult terms. Thus the idea of bridging the technology gap that existed between Meat Science and the requirements of the typical hobbyist was born. With more information obtainable every day, and commercial starter cultures available to the public, there is little reason to abstain from making quality salamis at home, regardless of the climate and outside conditions. Review: Love the "ART" provided by this book, I give it 10 Stars... - Bought the book thinking yeah right...try to make salami in Peoria, AZ with our triple digit summer temperatures. When I received my books (i.e. also bought the Marianski's Meat Smoking Book too...), I can't seem to put either of them down. It's full of good down to earth information. My God, whoever gives this book less than 4 stars needs their head examined. It is so full of good information put together by a remarkable man and his sons. I mean think about it...this art of Salami making is thousands of years old, masked in mystery like an ancient guild, hidden away by those select few. The mystery is now solved and ready to be explored. The Art of Salami making is the most challenging, most time consuming "art" of sausage making. Like any art dealing with fermentation, especially meat. It requires dedication, discipline and a basic understanding of this natural process. The Marianski Family has my deepest respect, because they have written this book with a lot of dedication to the "ART." They have given me and you perhaps the opportunity to glimpse something beautiful and natural. A glimpse into the past, into the natural order of things, the way it is intended. Think of these men as having Doctorates in Practical Microbiology. This book is suitable for the Novice up through the Purist. Myself being an Engineer with 35 years in the work place find it fascinating reading. It is so detailed on just about every aspect of salami making, yet easy to read and understand. This book is suitable for those who are frugal and those with more money than brains. Most importantly, the Marianski's stress the safety aspects associated with this "Art." You're given the tools to deal with a food preparation process that could be very harmful if not followed explicitly. People at my work think I'm nuts, because I've always got my nose in this book. I've made Homebrew, wine, cheese, jerky, sausages and I have never read anything as detailed and understandable as this book. I can't wait to get started making salami with my sons and build some family traditions for my own legacy. If I could, I would give this book 10 stars. Good luck my friends in your art of making fermented sausages. And as a man once told me..."Relax, don't worry have a Homebrew" and I did..... Review: Although it is not difficult to make decent fermented sausages this book gives you the go insights and knowledge of how to make - This small book out shines the more popular books by Ruhlman and Polcyn. I purchased their books before I was turned on to this author and after reading it I realize my money was poorly spent. Frankly, after making three recipes out of their book I thought they lacked any interesting flavor and character. This is a characteristic of many of Ruhlman's books. The Marianski book recognizes the rich culinary traditions of non-Italian fermented sausages. It is rich in important details about the various issues, safety and quality related, that an aspiring sausage maker needs to know. Although it is not difficult to make decent fermented sausages this book gives you the go insights and knowledge of how to make great sausages. The writing is straightforward and accessible, even though it's use of English is a bit creative. This book was recommended to me by a professional in the field and I thnk the day I talked to him. ## Features - Used Book in Good Condition ## Technical Specifications | Specification | Value | |---------------|-------| | Best Sellers Rank | #151,713 in Books ( See Top 100 in Books ) #160 in Meat Cooking #218 in Canning & Preserving (Books) #366 in Cooking Encyclopedias | | Customer Reviews | 4.6 out of 5 stars 431 Reviews | ## Images ![The Art of Making Fermented Sausages - Image 1](https://m.media-amazon.com/images/I/61+BpVAPcqL.jpg) ## Customer Reviews ### ⭐⭐⭐⭐⭐ Love the "ART" provided by this book, I give it 10 Stars... *by P***L on January 12, 2013* Bought the book thinking yeah right...try to make salami in Peoria, AZ with our triple digit summer temperatures. When I received my books (i.e. also bought the Marianski's Meat Smoking Book too...), I can't seem to put either of them down. It's full of good down to earth information. My God, whoever gives this book less than 4 stars needs their head examined. It is so full of good information put together by a remarkable man and his sons. I mean think about it...this art of Salami making is thousands of years old, masked in mystery like an ancient guild, hidden away by those select few. The mystery is now solved and ready to be explored. The Art of Salami making is the most challenging, most time consuming "art" of sausage making. Like any art dealing with fermentation, especially meat. It requires dedication, discipline and a basic understanding of this natural process. The Marianski Family has my deepest respect, because they have written this book with a lot of dedication to the "ART." They have given me and you perhaps the opportunity to glimpse something beautiful and natural. A glimpse into the past, into the natural order of things, the way it is intended. Think of these men as having Doctorates in Practical Microbiology. This book is suitable for the Novice up through the Purist. Myself being an Engineer with 35 years in the work place find it fascinating reading. It is so detailed on just about every aspect of salami making, yet easy to read and understand. This book is suitable for those who are frugal and those with more money than brains. Most importantly, the Marianski's stress the safety aspects associated with this "Art." You're given the tools to deal with a food preparation process that could be very harmful if not followed explicitly. People at my work think I'm nuts, because I've always got my nose in this book. I've made Homebrew, wine, cheese, jerky, sausages and I have never read anything as detailed and understandable as this book. I can't wait to get started making salami with my sons and build some family traditions for my own legacy. If I could, I would give this book 10 stars. Good luck my friends in your art of making fermented sausages. And as a man once told me..."Relax, don't worry have a Homebrew" and I did..... ### ⭐⭐⭐⭐⭐ Although it is not difficult to make decent fermented sausages this book gives you the go insights and knowledge of how to make *by Z***T on March 22, 2015* This small book out shines the more popular books by Ruhlman and Polcyn. I purchased their books before I was turned on to this author and after reading it I realize my money was poorly spent. Frankly, after making three recipes out of their book I thought they lacked any interesting flavor and character. This is a characteristic of many of Ruhlman's books. The Marianski book recognizes the rich culinary traditions of non-Italian fermented sausages. It is rich in important details about the various issues, safety and quality related, that an aspiring sausage maker needs to know. Although it is not difficult to make decent fermented sausages this book gives you the go insights and knowledge of how to make great sausages. The writing is straightforward and accessible, even though it's use of English is a bit creative. This book was recommended to me by a professional in the field and I thnk the day I talked to him. ### ⭐⭐⭐⭐⭐ Not too complicated and easy to understand *by S***N on September 10, 2009* If you are going to try to make your own salami or other cured sausages this is the best book to start with. It can be a little intimidating at times but the author keeps it simple enough. There are a couple things I did NOT like about the book - but I still gave it 5 stars. Here are the things I found that I think should be fixed: The author jumps around to cover a lot of different ways to do the same thing - I wish he would always stick to the safest most modern way to make something and leave the other alternative methods out - so as not to confuse me.... The recipes should be divided into dry, semi dry, smoked, etc. instead they are in some other random order - so if you only want to make dry (cure #2) you have to dig around through them all. Overall these are not a big enough deal to lower my rating to 4 stars. --- ## Why Shop on Desertcart? - πŸ›’ **Trusted by 1.3+ Million Shoppers** β€” Serving international shoppers since 2016 - 🌍 **Shop Globally** β€” Access 737+ million products across 21 categories - πŸ’° **No Hidden Fees** β€” All customs, duties, and taxes included in the price - πŸ”„ **15-Day Free Returns** β€” Hassle-free returns (30 days for PRO members) - πŸ”’ **Secure Payments** β€” Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** β€” Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.sk/products/3812192-the-art-of-making-fermented-sausages](https://www.desertcart.sk/products/3812192-the-art-of-making-fermented-sausages) --- *Product available on Desertcart Slovakia* *Store origin: SK* *Last updated: 2026-09-08*