---
title: "Stanley Marianski og Adam Marianski The Art of Making Fermented Sausages"
ean: "9780982426715"
brand: "Stanley Marianski og Adam Marianski"
category: "Medier > Bøger > Trykte bøger"
price_min: 134
price_max: 134
currency: DKK
vendor_count: 1
in_stock: true
url: https://pricetracker.dk/p/9780982426715/the-art-of-making-fermented-sausages
last_checked: 2026-10-16
---

# Stanley Marianski og Adam Marianski The Art of Making Fermented Sausages

EAN 9780982426715 · Mærke: Stanley Marianski og Adam Marianski · Kategori: Medier > Bøger > Trykte bøger

Sammenlign priser på Stanley Marianski og Adam Marianski The Art of Making Fermented Sausages fra 1 forhandler. Billigste pris nu: 134 kr hos Saxo DK. Se aktuelle priser og køb hos den billigste forhandler på https://pricetracker.dk/p/9780982426715/the-art-of-making-fermented-sausages

## Priser
- **Billigste pris nu:** 134 kr hos Saxo DK
- **Prisspænd:** 134 kr – 134 kr på tværs af 1 forhandler

## Forhandlere
| Forhandler | Pris | Levering |
|---|---|---|
| Saxo DK | 134 kr | — |

## Om produktet
Beskrivelse fra forhandleren Saxo DK:

> The art and secrets of making fermented sausages finally revealed. 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. For thousands of years we have been making dry fermented sausages without any understanding of the process involved. Only in the past 60 years, sufficient advances were made in the field of meat science which explained the fermentation and drying of meats. Until then, the manufacturing process was shrouded in secrecy, and was more a combination of art and magic than a solid science. Highly technical papers were published in Food Technology journals, unfortunately these works were written in such difficult terms, that they were beyond the comprehension of the average sausage maker. Thus was born the idea of bridging the technology gap that existed between Meat Science and the requirements of the typical hobbyist making products at home. 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.

---

Kilde: PriceTracker. Fuld side med interaktiv prishistorik og købslinks: https://pricetracker.dk/p/9780982426715/the-art-of-making-fermented-sausages
Priserne er sidst kontrolleret 2026-10-16.