Cut into pieces of meat add salt, mix well with finely chopped black pepper, allspice, cumin, herbs and garlic and allow to stand for several hours. The mixture is filled belly and sutured securely

Meat shaped steaks are Hammer. Salted well and shouting in jars. It is very important that, after the installation of each steak in the jar, the meat is pressed nice hand to knock the wind between the

The meat is ground into mince. Add spices. Minced meat is kneaded very well. Allow to stand for 24 hours. Intestines soaked and washed. Cut into pieces about 30 cm. With the machine for meat and

Insert the sirloin in a closed container and everywhere dusted with sea salt. Thus kept for 24 hours, then rinsed and soaked in a white wine also for 24 hours. Then add some spices and put to dry

Lung scalding hot water. Cut it into pieces, with the heart and clippings. Add rice, spices and salt. Wash gut with salt, turn them and doizmivame. We fill them with a confused mixture well. Tying

The meat is salted well and leave to cool in a large sealed container for 1 day. Rinse and add some nice pre-mixed with red pepper, savory and pepper (their proportions are taste) by pressing to

Cut small pieces of meat, pepper, salt, savory and dry chili pepper placed in a suitable container and mix well. Cut the leek into small pieces and also added in court. Pig intestines are cleaned by

Boiled head boned. Cooked pork and offal separated meat is cut into large cubes. Put them in a deep dish and flavored with spices. The resulting mixture is filled well cleaned and washed tripe. Sew is

Tenderloin wash with cold water and drain. Rub with finely crushed sea salt and sugar. So stay 24 hours in the cold. Turn the other side and leave for another 24 hours. On the third day prepare a

Meat and offal are boiled in salted water, then cut into small pieces. Crude liver grind machine for meat, add spices and blood and everything nice mix. The resulting mixture was filled thick pig

Offal and meat are cut into small pieces and mix well with spices. The resulting mixture was filled into the large bowel (to obtain blood sausages weighing about 1 kg). Pudding is tied at both ends

Intestines and kidneys, washed very well (9 results) and lung are boiled in salted water. Chopped to pieces. Mix with finely chopped leeks, crushed pepper, broken pepper and bay leaf. Add salt to

Salo is cut into pieces, as long jar. Each is add some in ground spices. Dill should be more because it gave a very specific taste of salo. The pieces are placed close to the jars. Put them in a few

The meat is cleaned of fat, tendons and skins, cut into small pieces and leave to rest in a cool 1-2 days. Ground with machine with a sharp knife so as not to wrinkle. Every kilogram of finished mince

Salo is cut into 10x10 cm. Cabbage juice is put to boil. Salo is placed in the juice and boil 10 minutes. Remove, dry and well add some in premixed spices. Wind up in plastic and refrigerate.