Wedliny Domowe 6th National Convention
Aug 26-29, 2011.

Wedliny Domowe Convention is about sauages, smoked meats, cheeses and food preservation. The main area of interest is sausage making, but free courses in cheese making, pastry and cakes are offered as well. Alcoholic spirits of all kinds are offered and make a popular conversation topic.

What is very surprising is how many people are real experts in general cooking and preservation skills. There are persons who can make all types of sausages, cheeses, cakes, pickled cucumbers and mushrooms, canning and and whatever else that belongs to cooking science. The convention is the place to pick up centuries of human knowledge. This gathering brings people from all walks of life together; professional sausage makers, hobbyists, doctors, teachers and young people as well.

All this food - hams, sausages, roasted pig, soups, salads, cakes, and drinks are offered free of charge. In addition, there is live music every night that keeps people dancing unti 3 in the morning. A truly unique experience. It is the best physical exam that one can be submitted to. If one survives those three days of feasting, there is no need to see the doctor at all.

Maly selects first meat for lunch.

1. Maly selects first meat for lunch.

The supplies are delivered by truck loads.

2. The supplies are delivered by truck loads.

Mirkon is a great organizer.

3. Mirkon is a great organizer.

It is a hot day, 32° C (90° F).

4. It is a hot day, 32° C (90° F).

The first day is all about preparedness.

5. The first day is all about preparedness.

Abratek is an accomplished sausage maker, the professional pastry chef and a great cook.

6. Abratek is an accomplished sausage maker, the professional pastry chef and a great cook.

Podlasiak runs his own restaurant and knows cooking well.

7. Podlasiak runs his own restaurant and knows cooking well.

Ladies do many chores.

8. Ladies do many chores.

Ladies work all the time.

9. Ladies work all the time.

Chopping vegetables.

10. Chopping vegetables.

Preparing sandwiches.

11. Preparing sandwiches.

Making salads.

12. Making salads.

More salads.

13. More salads.

Aga works day ...

14. Aga works day ...

...and night.

15. ...and night.

Halusia baked some buns.

16. Halusia baked some buns.

Starting cakes.

17. Starting cakes.

Cakes are ready.

18. Cakes are ready.

Lithuanian famous Sekacz cake was made by Beiot.

19. Lithuanian famous Sekacz cake was made by Beiot.

It requires about 60 eggs. This is how it is cut.

20. It requires about 60 eggs. This is how it is cut.

Gonzo, Zboj and a friend try to figure out what to do next.

21. Gonzo, Zboj and a friend try to figure out what to do next.

Zboj had the most courage.

22. Zboj had the most courage.

Andrzej and Maly continue carving.

23. Andrzej and Maly continue carving.

Look what I have got says Wosiu.

24. Look what I have got says Wosiu.

Podlasiak and Andrzej.

25. Podlasiak and Andrzej.

Abratek has made sausages.

26. Abratek has made sausages.

It takes a few men to load up the smokehouse.

27. It takes a few men to load up the smokehouse.

I made this look good, says Gonzo.

28. I made this look good, says Gonzo.

White sausages.

29. White sausages.

Roman-the chairman of the "heavies" club.

30. Roman-the chairman of the "heavies" club.

Asia slices hams and butts.

31. Asia slices hams and butts.

Wosiu offers refreshments.

32. Wosiu offers refreshments.

Wosiu and Halusia.

33. Wosiu and Halusia.

Equipment.

34. Equipment.

Military wood fired oven continuously boils water for cleaning.

35. Military wood fired oven continuously boils water for cleaning.

Wojtek can process 1/2 pig in 40 minutes.

36. Wojtek can process 1/2 pig in 40 minutes.

Meat carving.

37. Meat carving.

Meat carving.

38. Meat carving.

Trimmings are boiled for special sausages (liver, blood).

39. Trimmings are boiled for special sausages (liver, blood).

Wojtek takes a break before making sausages.

40. Wojtek takes a break before making sausages.

Andrzej loads stuffer with blood sausage stuffing.

41. Andrzej loads stuffer with blood sausage stuffing.

Linking blood sausages.

42. Linking blood sausages.

Blood sausages.

43. Blood sausages.

Andrzej and Tadzio make more sausages.

44. Andrzej and Tadzio make more sausages.

Linking sausages.

45. Linking sausages.

Dr. Chudziak grinds meat.

46. Dr. Chudziak grinds meat.

Anybody is welcome to try.

47. Anybody is welcome to try.

Abratek linking sausages.

48. Abratek linking sausages.

Beiot and Gonzo try something.

49. Beiot and Gonzo try something.

Dr. Chudziak and Gonzo.

50. Dr. Chudziak and Gonzo.

Kuba attends the convention every year and becomes better.

51. Kuba attends the convention every year and becomes better.

Youngsters like him keep the tradition going.

52. Youngsters like him keep the tradition going.

Kuba using electric grinder.

53. Kuba using electric grinder.

Learning casings from Tadzio.

54. Learning casings from Tadzio.

Mincing garlic.

55. Mincing garlic.

Using garlic press.

56. Using garlic press.

Helping father with barbecue.

57. Helping father with barbecue.

Taking over.

58. Taking over.

Helping Jacek seal pierogi.

59. Helping Jacek seal pierogi.

Kuba and happy Mom.

60. Kuba and happy Mom.

Ania runs a cheese making class.

61. Ania runs a cheese making class.

Cheeses are made from  cow, sheep and goat milk.

62. Cheeses are made from cow, sheep and goat milk.

Tadzio is an accomplished sausage and cheese maker.

63. Tadzio is an accomplished sausage and cheese maker.

Straining cheese.

64. Straining cheese.

Ania forms traditional "Oscypek" smoked cheese.

65. Ania forms traditional "Oscypek" smoked cheese.

Different cheeses.

66. Different cheeses.

Combination barbecue, smoker and oven units get ready.

67. Combination barbecue, smoker and oven units get ready.

I love this hog, says Andrzej.

68. I love this hog, says Andrzej.

Pig goes on a spit.

69. Pig goes on a spit.

Pig is loaded into the gas fired oven.

70. Pig is loaded into the gas fired oven.

Pigs like beer.

71. Pigs like beer.

Pig is done ...

72. Pig is done ...

...and tastes delicious

73. ...and tastes delicious

Head tastes great.

74. Head tastes great.

It is not easy to get 2" (5 cm) back fat anymore.

75. It is not easy to get 2" (5 cm) back fat anymore.

Top quality wood chips were donated by Monrol.

76. Top quality wood chips were donated by Monrol.

Tadzio.

77. Tadzio.

Tadzio and Grazyna.

78. Tadzio and Grazyna.

Hazing party for new comers.

79. Hazing party for new comers.

Gonzo and Ania.

80. Gonzo and Ania.

Festivities continue through the night.

81. Festivities continue through the night.

Some go to sleep, others wake up.

82. Some go to sleep, others wake up.

Cardinal Lutek.

83. Cardinal Lutek.

Cardinal with Jola.

84. Cardinal with Jola.

Mirek buys his passage to heaven.

85. Mirek buys his passage to heaven.

Pokemon.

86. Pokemon.

Last night.

87. Last night.

Almost time to go.

88. Almost time to go.

See you next year.

89. See you next year.

Luiza and Skwarka handle all things.

90. Luiza and Skwarka handle all things.

Top brass.

91. Top brass.

Facilities.

92. Facilities.

Aneta's daughter.

93. Aneta's daughter.

Aneta's daughter.

94. Aneta's daughter.

We are #1.

95. We are #1.

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The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.

1001 Greatest Sausage Recipes
Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages
The Art of Making Vegetarian Sausages
The Amazing Mullet: How To Catch, Smoke And Cook The Fish