Ankara Erkeç Pastırma

Ankara Erkeç Pastırması is a traditional type of pastırma, unique to Ankara Province, produced exclusively from male Ankara goats using traditional methods and officially registered with a geographical indication. The product acquires its distinctive taste, aroma, and texture through the combination of the region’s climatic conditions, rich vegetation, and local production techniques.

Origin and Geographical Boundaries

Ankara Erkeç Pastırması can only be produced within the boundaries of Ankara Province and is registered under its place of origin. The product was granted geographical indication protection in 2019 by the Ankara Chamber of Commerce and is sourced from Ankara goats raised in 21 districts of Ankara. The district of Ayaş and its surrounding areas are among the regions where production is most concentrated.

Animal Breed and Feeding

Pastırma is produced exclusively from male Ankara goats that are at least four years old and castrated after one year of age. Castration prevents the transfer of the buck odor to the meat. The Ankara goat (Capra hircus angorensis) grazes on pastures and shrublands within the region’s rich flora, which comprises 231 plant species. This natural diet imparts a unique flavor and aroma to the meat.

Historical Background

The origins of Ankara Erkeç Pastırması date back centuries. The mention of Ankara goat pastırma in Evliya Çelebi’s Seyahatname highlights the product’s historical significance and cultural roots. ^【1】

Production Process

• Slaughtering takes place in September–October. The carcasses are hung and rested at 0–2 °C for 12 hours. The boneless meat is then divided into suitable cuts for pastırma (tenderloin, top round, and bottom round). A medium-fat composition is preferred, with fat distributed between muscle fibers, contributing to the product’s tenderness.
• The meat is cured with coarse salt for 10–15 days.
• It is air-dried in the shade for 1–2 days and lightly pounded with wooden mallets.
• Once 45% of the moisture has been lost, the meat is re-immersed in water for 3–4 days.
• After removal of excess salt, the meat undergoes “şerbetleme” (sugar or spice infusion).
• For the çemen coating, a mixture of 10 kg is prepared using:
• 5 kg çemen herb, 200–250 g ground chili pepper, and 1.5–2 kg garlic.
• The çemen layer has a thickness of 0.5–1 mm and a maximum total proportion of 10%.
• By the end of drying, the meat loses 30–40% of its original weight.

Çemen is preferably obtained from the seeds of çemen herb grown in Ayaş and neighboring districts. This regional source imparts a distinctive aroma to the pastırma.

Physical and Chemical Properties

• Moisture content: Maximum 50%
• pH value: Maximum 6.0
• Salt content (on dry matter basis): Maximum 7%
• Çemen content: Maximum 10%

Service and Storage

Pastırma is served in thin slices. It is stored in climate-controlled refrigerators at 2–4 °C. During transportation, it is preserved under vacuum in polyvinyl packaging.

Inspection Process

Inspection is carried out by a supervisory body composed of representatives from Ankara University, the Provincial Directorate of Agriculture, and the Livestock Breeder Association for Sheep and Goats, coordinated by the Ankara Chamber of Commerce. Inspections occur at least once annually and additionally upon complaint. Compliance is verified through physical, microbiological, and chemical analyses. The origin and breed of the meat are confirmed through documentation provided at the time of delivery.