--- product_id: 3812192 title: "The Art of Making Fermented Sausages" price: "€ 43.70" currency: EUR in_stock: true reviews_count: 10 url: https://www.desertcart.gr/products/3812192-the-art-of-making-fermented-sausages store_origin: GR region: Greece --- # The Art of Making Fermented Sausages **Price:** € 43.70 **Availability:** ✅ In Stock ## Quick Answers - **What is this?** The Art of Making Fermented Sausages - **How much does it cost?** € 43.70 with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.gr](https://www.desertcart.gr/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 ## Description The Art of Making Fermented Sausages [Marianski, Adam, Marianski, Stanley] on desertcart.com. *FREE* shipping on qualifying offers. The Art of Making Fermented Sausages 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: Very Informative - Very informative. I learned a lot about the science behind making sausage and preventing food poisoning. ## Technical Specifications | Specification | Value | |---------------|-------| | Best Sellers Rank | #178,067 in Books ( See Top 100 in Books ) #106 in Meat Cooking #176 in Canning & Preserving (Books) #272 in Cooking, Food & Wine Reference (Books) | | Customer Reviews | 4.6 4.6 out of 5 stars (427) | | Dimensions | 6 x 0.62 x 9 inches | | Edition | 2nd ed. | | ISBN-10 | 0982426712 | | ISBN-13 | 978-0982426715 | | Item Weight | 15.3 ounces | | Language | English | | Print length | 275 pages | | Publication date | March 17, 2012 | | Publisher | Bookmagic LLC | ## 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..... ### ⭐⭐⭐⭐⭐ Very Informative *by W***M on January 25, 2025* Very informative. I learned a lot about the science behind making sausage and preventing food poisoning. ### ⭐⭐⭐⭐⭐ Review *by D***S on December 19, 2025* No existe mejor libro que haya encontrado, contenido técnico y específico. Lo recomendó Christian Puglisi de RELAE, BAEST y Mirabelle en Dinamarca.. --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.gr/products/3812192-the-art-of-making-fermented-sausages](https://www.desertcart.gr/products/3812192-the-art-of-making-fermented-sausages) --- *Product available on Desertcart Greece* *Store origin: GR* *Last updated: 2026-04-23*