Erzurum Pastırma

Erzurum pastırması is a meat product registered on 10.01.2023 and originating from the province of Erzurum. The product, applied for by the Erzurum Chamber of Commerce, is listed in the geographical indications register of the Turkish Patent and Trademark Office under registration number 1311 as a geographical indication. The product’s link to its geographical origin is based on its place in the culinary culture of Erzurum and the use of meat sourced within the defined geographical boundary.

Product Characteristics

Erzurum pastırması is produced using meat from the sirloin, top round and hind leg portions of cattle. Its physical and chemical properties include a maximum moisture content of 50%, a maximum salt content of 7% on a dry matter basis, a maximum fat content of 40%, and a pH value ranging between 4.5 and 5.8. The nitrate content is limited to a maximum of 150 mg/kg.

The product is classified into three categories based on its characteristics:

• Class 1: Features a distinct intramuscular fat distribution, is low in fat, crisp and moderately tender. Its color ranges from pink to red and the chemen content is at most 6% by weight.
• Class 2: Shows slight fat distribution, is medium in fat content, semi-crisp and soft in texture. Its color is red to dark red and the chemen content is at most 8% by weight.
• Class 3: Has no distinct fat distribution, is fatty and firm in structure (can be either very hard or very soft). Its color is dark red and the chemen content is at most 10% by weight.

Production Method

In production, meat is obtained from the sirloin, top round and hind leg portions of cattle raised on natural feed in the high-altitude pastures of Erzurum. The meat is processed at temperatures between 0–7 °C. For every 100 kg of final product, 115–125 kg of meat, 9.5–12.5 kg of salt, 7–12.5 kg of chemen, and 50 mg/kg of sodium nitrite are used; the weight loss during processing ranges from 15% to 25%.

The processing procedure consists of the following steps:

• Meat preparation: The meat is trimmed of lymph nodes, excess fat, large blood vessels and nerves, and incised to allow drainage of internal fluids.
• Salting: The meat is subjected to first salting for 24–48 hours, then turned over and left for a second salting period of 12–24 hours.
• Washing and pre-drying: The salted meat is washed and left to dry under ambient conditions for 2–3 days.
• Pressing (equilibration): The meat is pressed to remove excess moisture.
• Chemen coating: The meat is placed in chemen paste and stored at 4°C for one day. The chemen paste is prepared by mixing 500 g of fennel seed powder, 450 g of garlic, 150 g of sweet paprika powder and 150 g of hot paprika powder with water.
• Smoothing: The chemen layer on the meat surface is reduced to a thickness of approximately 2–3 mm.
• Drying (with chemen): First, the meat is left under ambient conditions for 1–3 days. Then, the main chemen drying process is carried out at 20±1°C and 70±2% relative humidity for 8 days.
• Packaging and storage: The product is packaged in food-grade packaging, labeled with production and best-before dates, and stored at 0–4 °C.
• Shipping: Transport is conducted while maintaining the cold chain (0–4 °C).

Geographical Boundary and Control

The meat used in the production of Erzurum pastırması must be sourced exclusively within the geographical boundaries of the province of Erzurum. All stages of production must be carried out within the geographical boundary of Erzurum.

Control activities are coordinated by the Erzurum Chamber of Commerce. The control body consists of a three-member commission comprising one expert each from the Department of Food Engineering at Atatürk University Faculty of Agriculture, the Erzurum Provincial Directorate of Agriculture and Forestry, and the Erzurum Chamber of Commerce.

Inspections are conducted at least once annually on a regular basis and may also be carried out at any time in response to complaints or specific requirements. During inspections, the suitability of ingredients, whether the meat is sourced from within the Erzurum geographical boundary, adherence to the production method, and the correct use of the “Erzurum Pastırması” label and geographical indication emblem are verified.