Erkilet kedi bacağı ("Erkilet cat's leg") is a local product produced in the Erkilet Neighborhood of the Kocasinan district in Kayseri province, obtained by processing walnuts and white grapes. It was registered as a geographical indication on October 8, 2020. It is popularly named this because its shape resembles a cat's leg. The product is classified in the group of 'cevizli pekmez sucuğu' (walnut sausage with grape molasses), chocolate, confectionery, and derivatives, and it bears a "designation of origin".

Distinctive Characteristics

The main characteristic of Erkilet kedi bacağı is the use of walnuts and white grapes in its production. This situation gives the product a full (plump) structure and a light-colored appearance. Furthermore, the viticulture activities that have been ongoing for many years in the Erkilet region of Kayseri and the way the grapes are utilized make this product unique to the region.

Production Method

The production of Erkilet kedi bacağı is based on meticulous and traditional methods:

1. Walnut Preparation: Large walnuts are kept whole or split into four pieces to be threaded onto a string. The walnuts are strung along strings approximately 90 cm long and left to dry. They are later stored in cardboard boxes.
2. Grape Processing: Large-berried and white grape types grown in the region are selected. The juice obtained from the pressing of approximately 150 kg of grape must is cooked in large cauldrons. The must is first strained, then boiled over low heat to be concentrated. Flour and a certain measure of walnut shells are added to the mixture. The boiling must is thickened by constant stirring and left to cool.
3. Dipping the Walnuts into the Batter: The boiled and thickened must takes on a batter consistency into which the strings of walnuts are dipped and coated. The prepared walnut strings are dipped into this batter three times; a drying process is applied at each stage.
4. Drying and Resting: The walnut strings coated with the batter are hung on "rotating hooks" and dried under the sun for 3-4 days. Afterward, they are wrapped in clean cloths and rested for 2-3 days in a cool environment. As a result of these processes, the product's unique density, shine, and durability are obtained.

The resulting product is a dessert approximately 20-25 cm long, easy to store, and possessing qualities unique to the region.

^{Kedi Bacağı Production Phase (Kocasinan Belediyesi)}

Production Place and Boundaries

Erkilet kedi bacağı production can only be carried out within the borders of the Erkilet Neighborhood of the Kocasinan district in Kayseri province. The fact that the product is unique to the region in terms of shape, method, and raw materials used is the fundamental factor limiting the production geography.

Inspection and Control

The production and inspection process is carried out under the coordination of the Kocasinan Municipality. Inspections are conducted by a board composed of representatives from the Kayseri Chamber of Commerce, the Erkilet Solidarity and Culture Foundation, the Kocasinan District Directorate of Agriculture and Forestry, and the Kocasinan Municipality. In the inspections, it is particularly checked that the walnuts are large, that white grapes are used, that the production method is followed, and that the geographical indication is correctly displayed on the packaging.