Diyarbakır şırdanlı bastırma is a traditional fermented meat product prepared using heritage production methods specific to the Diyarbakır province. It is produced by blending mutton and beef with various spices, filling the mixture into a stomach casing known as “şırdan,” and drying it under conditions suitable to the regional climate. This product holds a significant historical place within the culinary culture of Diyarbakır, reflecting a strong connection between production techniques, ingredient selection, and its geographical origin.

Historical Background

The origins of Diyarbakır şırdanlı bastırma date back to earlier periods and occupy a notable position in the province’s traditional culinary culture. The conventional production methods have been shaped in accordance with the architectural characteristics of Diyarbakır homes and the local climatic conditions. The drying process, typically conducted in cool, ventilated areas, aligns with the regional environment, establishing a geographically specific production tradition.

Registration and Legal Status

Diyarbakır şırdanlı bastırma was registered as a geographical indication under the Industrial Property Law No. 6769, following an application submitted on November 11, 2020. It was officially registered on October 4, 2022, with the registration number 1235, under the category “Fermented Meat Products / Processed and Unprocessed Meat Products.” The registration is held by the Diyarbakır Chamber of Commerce and Industry, and its geographical scope is limited to the Diyarbakır province.

Characteristics of Ingredients

The mutton and beef used in production are sourced from animals at least one year old. The spice blend consists of black pepper, cumin, cinnamon, coriander, and allspice, complemented by crushed red pepper or paprika for flavor and color. Garlic, rock salt, and table salt contribute to fermentation and product stability. The şırdan serves both as a natural container and as a fundamental component preserving the product’s traditional form.

Description and Distinctive Features

Diyarbakır şırdanlı bastırma is produced by kneading minced mutton and beef with spices, salt, and garlic, followed by filling the mixture into cleaned and salted şırdan casings. The product undergoes specific drying stages, and its taste and texture are distinguished by the locally sourced ingredients and climate-adapted drying techniques unique to Diyarbakır.

Production Method

To produce approximately 3.5 kilograms of bastırma, the following ingredients are used:

• 4 kg fatty minced mutton
• 2 kg minced beef
• 1 bulb of garlic (approx. 25 g)
• 100 g rock salt
• 100 g table salt
• 60 g crushed red pepper or paprika
• 20 g spice blend (black pepper, cumin, cinnamon, coriander, allspice)
• 6 şırdan casings

The minced meat is kneaded with spices and garlic and allowed to rest for one hour. The şırdan casings are scraped, rubbed with rock salt, washed, and dried. The rested meat mixture is portioned into approximately 1-kilogram servings and filled into the şırdan casings, which are then sewn shut. The filled casings are placed between cloths with added weight to remove excess moisture. Finally, the bastırma is hung in cool, ventilated, and shaded areas within traditional courtyard-style Diyarbakır homes and dried for 10–15 days. Once dried, the product can be stored in cool conditions until the end of spring.

Drying and Storage Conditions

Drying is conducted in areas that are cool, shaded, and well-ventilated, consistent with Diyarbakır’s climate. This natural drying method enhances product durability and preserves its flavor. Following drying, bastırma can be stored for extended periods in cool, dry environments without spoilage.

Geographical Link and Cultural Significance

Diyarbakır şırdanlı bastırma is inherently linked to its geographical origin due to both the production techniques and the sourcing of ingredients. The architectural and climatic characteristics of the region directly influence the success of the drying process. Consequently, the product maintains a direct connection to the culinary culture and local identity of Diyarbakır.

Inspection and Control Mechanism

Inspections are coordinated by the Diyarbakır Chamber of Commerce and Industry. The inspection body comprises a three-member team including experts from the Diyarbakır Provincial Directorate of Agriculture and Forestry and the Culinary Program of Dicle University’s Vocational School of Social Sciences. Regular inspections are conducted annually, with additional checks performed as necessary or upon complaint. Control measures assess the suitability of ingredients, adherence to production methods, and correct use of the geographical indication emblem.

Usage and Labeling

The designation “Diyarbakır Şırdanlı Bastırma” and the geographical indication emblem are displayed on the product or its packaging. In cases where packaging is not used, the designation and emblem are placed in a visible location within the production facility for consumer recognition.