Leopold Stocker Verlag Book: Smoking, Curing, Sausages - Frankonia Wholesale B2B ✓ Germany ✓ International
PRODUCT DETAILS
item description
- Curing – dry and wet
- sausages – from liver sausage to salami and smoked specialties
- pie production
- numerous recipes
The in-house production of sausage specialities, bacon and ham, cured or cured meat from a wide variety of meat types, including game and poultry, is becoming more and more popular.
- But the right preparation, seasoning, aging and above all smoking has its secrets! It's all about knowing how
- Smoking technology cold, warm and hot
- Salting - dry and wet
- Sausages - from liver sausage to salami and smoked specialties
- pie production
- Numerous recipes and regional specialties for all types of meat (pork, beef, lamb, game and poultry)
To the author
Franz S. Wagner is head of the Institute for Regional Product and Project Development, advisor to the LW Chamber and the LW Ministry.
Books cannot be exchanged.
Technical specifications:
- 155 pages
- color illustrations throughout
- hardcover
- ISBN 978-3-7020-1197-0
Details on product safety
As a responsible trading company, we attach great importance to transparency and compliance with legal requirements. Under the EU regulation, we are obliged to provide information about the responsible economic operator. This operator is responsible for compliance with EU regulations on our products.
Responsible economic operator according to EU regulation
Manufacturer
Leopold Stocker Verlag GmbH
Hofgasse 5
8010 Graz, AT
stocker-verlag@stock-verlag.com
EU Responsible Person
Leopold Stocker Verlag GmbH
Hofgasse 5
8010 Graz, AT
stocker-verlag@stock-verlag.com