This is our complete set of sausage, salami and charcuterie books. Produce your own Sausages, Salami and Cured Meats,using our "Made Simple" method by using natural and fresh ingredients in your own kitchen.

This series includes the 3 complete revised editions of the original books. Containing more full coloured illustrations and recipes to assist in guiding you through the processes of Salumi making, small goods and Charcuterie all with ease. Our preserving meats books cover all the information from this craft from start to finish of the processes. Including preservative free options. 

Included are tasty sausages recipes and exciting and authentic cooking with sausages recipes for you to try with your freshly made produce.

Gluten free, preservative free, low salt or high protein. Whatever your needs, these guides will aid you step-by-step through the process of making your own fresh sausages, salami and cured meats using traditional Italian methods and techniques.

All books can be signed by the author Sara Grazia, the Italian trained expert Norcina and Melbourne’s Sausage Queen with a personalised note for you. Just place your desired special greeting in the notes section of your order. 

This complete set includes:

• Sausages Made Simple - A Modern Lesson in a Traditional Food Art (p. 96) - The latest 3rd edition book selling worldwide
• Secrets In Salami - Revealing a Delicious Italian Tradition (p.128) - The latest 2nd edition book selling worldwide
• Rump To Rafters - The Traditional & Tasty Way of Curing Meats (p.116) -The 1st edition book and the latest publication selling worlwide.

Reviews 

“We have made sausages a couple of times without much success before buying the book, this book has given us so many tips and since we have found where we went wrong, the sausages are now really delicious. Thank you.”

Patrica and Katherine Z. Redfern, NSW Australia - Sausages Made Simple Book

"My dad loved that he was able to read and learn with the instructional books and go at his own pace. Having a visual step by step guide  for him makes the process so much easier and his sausages have never tasted better!" 

Karen T.  Malmsbury, VIC Australia - Sausage Making DVD

"I always wanted to learn how to make salami but didn't know where to get good current advice. Secrets in Salami really helped to demystify the tradition and made it possible for me to make my own delicious salami and feel safe about giving it to my family. Highly recommend!"

Tom T. Tamworth NSW, Australia  - Secrets in Salami book

"I've been making salami for a while now and wanted to try prosciutto. I made it for the first time and it was great! The instructions were easy to follow with no jargon from overseas used. Thank you, I can't wait to try the other meats in the book!"

Salvatore D. Geelong VIC, Australia - Rump to Rafters book