Balıkesir Göbel Kuzu Kokoreci

Balıkesir Göbel Lamb Spleen (also known as Balıkesir Lamb Spleen) is a type of kokoreç prepared by wrapping lamb intestines and internal fat using a specialized technique and then freezing them prior to cooking. The product, applied for by the Balıkesir Metropolitan Municipality on 14 December 2022, was officially registered as a Geographical Indication (Registration No: 1406) on 10 July 2023.

Geographical Indication Process and Usage Rules

• Application Date / No: 14 December 2022 / C2022/000445
• Registration Date / No: 10 July 2023 / 1406 – Protected as a Geographical Indication
• Registered by: Balıkesir Metropolitan Municipality
• Geographical Boundary: All production processes must be carried out within the boundaries of Balıkesir Province.
• Usage Requirement: The name “Balıkesir Göbel Lamb Spleen / Balıkesir Lamb Spleen” and the geographical indication emblem must appear on the product packaging; if there is no packaging, they must be visibly displayed at the production facility.
• Inspection: The Balıkesir Metropolitan Municipality, in coordination with the relevant Provincial Directorate of Agriculture, conducts at least one inspection per year by a commission of at least three members; additional inspections may be carried out in case of complaints.

Technical Definition and Distinctive Characteristics

• Product Category: Kokoreç / Food Products
• Historical Identity: A traditional variety of kokoreç produced in the Göbel Neighborhood of Susurluk District; this production tradition has been institutionalized under the geographical indication name.
• Ingredients: Thin intestine (1–1.5 kg), thick intestine (1 kg), and rendered fat and/or suet (0.5–1 kg) (for an average product weight of 3 kg)

Preparation Stages

• The thick intestine is wrapped around the rendered fat or suet.
• Approximately two thin intestines are rolled around this core as the outer layer.
• The product is subjected to thermal processing at a temperature of 250–260 °C for approximately 30 minutes.
• Cooling, removal of skewers, and freezing (rapid freezing at -40 °C to -45 °C) processes are applied.
• Serving: Served in roll form or sliced; seasoned with pepper, cumin, oregano, and salt according to consumer preference. It is delivered to consumers in frozen or rapidly frozen form.

Production Methodology and Cold Chain Requirements

All processing steps must take place within the specified geographical boundaries; phases other than cooking and serving must be conducted under permitted temperature and hygiene standards.

After production, the product is rested at a temperature between -5 °C and 0 °C, followed by freezing and packaging at -40 °C to -45 °C.

Transportation, storage, and labeling must maintain the integrity of the cold chain; the label must include the phrase “Do not refreeze after thawing.”

Regional Identity and Gastronomic Culture

It is a distinctive variant of the kokoreç culture in Balıkesir cuisine; its registration as a geographical indication has recognized the region’s unique production tradition. As one of Balıkesir’s 30 registered products, it strengthens the local gastronomic potential and brand value.