2012 National Wedliny Domowe Convention

Smoked meats and sausages, cheese making, alcoholic beverages, distillation and general cooking techniques are always discussed at our convention. Our members have a lifelong experience if food processing and include trade people and professionally trained meat and food technologists. This is a 4-day non-stop event that includes parties and dancing from 9 PM to 3 AM. When tired members retire to sleep in the early morning, the others are coming in for a fresh cup of coffee. This is the best annual check up one can have. If you survive those 4 days, there is no need to see the doctor. Just drop in next year again.

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Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs