Afyon Sucuğu

Afyon sucuğu is an original meat product prepared using traditional methods, containing at least 15 percent buffalo meat and produced within the boundaries of Afyon province, characterized by a rich blend of spices. It has been registered as a “Geographical Indication” by the Turkish Patent and Trademark Office and is recognized among regionally associated geographical indication products.

Product Description and Distinguishing Characteristics

Afyon sucuğu is produced by mixing beef and buffalo meat in specific proportions. At least 15 percent of the product must be buffalo meat; this requirement is the key feature distinguishing Afyon sucuğu from other types of sucuk.

Appearance: It is produced in Kangal (horseshoe-shaped) or straight (finger-type) forms. The surface is dry and exhibits reddish-brown tones.

Taste and Aroma: The spice blend includes red pepper, cumin, black pepper, garlic, coriander, and ginger, giving Afyon sucuğu its distinctive intense aroma and flavor.

Ingredients: For every 100 kg of sucuk produced, an average of 70.32 kg of meat (no more than 85 percent beef and at least 15 percent buffalo), 22 kg of internal fat, and 7.68 kg of spices and additives are used. The quantities of salt, pepper, cumin, garlic, and sugar are regulated in accordance with the Turkish Food Codex.

Distinguishing Features: The defining characteristics of the product are the mandatory use of buffalo meat and the preservation of traditional production techniques. Meat aging, a two-stage grinding process, and natural fermentation are critical factors determining product quality.

Production Method

Meat Sourcing: Meat is sourced from cattle and buffalo raised for at least three months in open or enclosed farms within the boundaries of Afyon province.

Meat Preparation: Meat obtained from slaughtered animals is separated from tendons, fascia, blood vessels, and lymph nodes, then aged in large pieces. It is subsequently ground using a coarse meat grinder.

Spicing: Internal fat, spices, and additives are added to the aged meat. The mixture is ground again until it reaches a fine paste consistency.

Intestine Filling: The prepared sucuk mixture is stuffed into beef intestines without trapping air.

Shaping: In Kangal-type products, both ends of the intestine are twisted and tied. In straight-cut varieties, both ends are cut and knotted.

Fermentation or Thermal Treatment: The stuffed sucuk is hung on racks and subjected to fermentation and drying in natural or controlled environments at 22–30 °C with 80–90 percent humidity. Alternatively, thermal treatment may be applied.

Geographical Boundary and Control

The production of Afyon sucuğu is restricted exclusively to the boundaries of Afyon province and must adhere to regional-specific animal husbandry and meat processing conditions. All stages of production must take place within this geographical boundary.