Erzurum Fried Meat

Erzurum Et Kavurması is a processed meat product produced in the province of Erzurum. It was registered as a geographical indication by the Turkish Patent and Trademark Office on 05.07.2022 with registration number 1163. The application was submitted by the Erzurum Chamber of Commerce on 23.03.2021.

The product is prepared using beef, kidney fat, and salt without any additives.

Erzurum Et Kavurması is cooked at high temperature and contains no additives. It can be consumed directly or added to dishes. The cross-section of the product has a uniform, void-free structure. Due to its long-standing tradition within Erzurum culinary culture, the product is intrinsically linked to its geographical origin. Its chemical properties are defined as follows: maximum 45% (m/m) moisture, maximum 3% (m/m) salt, maximum 20 mmol O₂/kg peroxide value, maximum 30 mg/100g fat, maximum 375 mg/100g hydroxyproline, and a pH range of 4.5 to 6.2.

In production, beef from cattle raised in the pastures of Erzurum is preferably used.

• For every 10 kg of final product, 17 kg of meat, 1.20 kg of kidney fat, and 300 g of salt are used.
• The meat and fat are cut into 7x7x7 cm cubes.
• The cut ingredients are transferred to steam boilers with a steam temperature of 110°C.
• The mixture is cooked for approximately four hours with occasional stirring until the internal temperature of the meat reaches 93–95°C.
• After cooking, the meat is rested for one hour at a temperature of 0–4°C.
• The rested product is sliced and packed in food-grade tin cans or vacuum-sealed packages in quantities ranging from 250 g to 2 kg.
• The packages are sealed without allowing air ingress. The product can be stored for at least six months without opening the package.

The geographical boundary for Erzurum Et Kavurması encompasses the entire province of Erzurum. Due to the intrinsic link between the product’s reputation and its geographical origin, all production stages must be carried out within these boundaries.

Monitoring procedures are conducted under the coordination of the Erzurum Chamber of Commerce. The monitoring body consists of three experts: one from the Department of Food Engineering at Atatürk University, one from the Erzurum Provincial Directorate of Agriculture and Forestry, and one from the Erzurum Chamber of Commerce. Inspections are carried out at least once annually as scheduled, and additionally whenever a complaint arises or is deemed necessary. During inspections, the suitability of the ingredients and production method, as well as the correct use of the product’s logo, name, and geographical indication emblem, are verified.