İncirliova camel sucuk is a traditional meat product produced from camel carcass meat, with a Protected Geographical Indication linked to the İncirliova district of Aydın province in Türkiye. It was registered as a Protected Geographical Indication on 29 March 2021 under the Industrial Property Law No. 6769 and is protected as a geographical indication. Its production can only take place within the specified geographical area.

History and Geographical Link

The production of İncirliova camel sucuk began in the early 20th century in homes and butcher shops for personal use, gaining commercial scale with the slaughterhouse opened by İncirliova Municipality in 1949 and the “Sucukhâne” established in 1952. İncirliova is a center where camel sucuk production, shaped by traditional knowledge and experience, continues to this day.

Product Characteristics

İncirliova camel sucuk is made by mixing camel carcass meat with salt, garlic, and various spices, then filling it into natural casings made from beef or veal intestines. The traditional form is finger-sized sucuk, but half-moon and ring-shaped varieties are also produced. The product has a reddish-brown exterior and a mosaic-like distribution of fat in cross-section, with a distinctive slightly sour taste.

Raw Materials and Meat Supply

The camel meat used comes from Aydın and surrounding provinces, where camel wrestling culture is prevalent. Most of the camels are male wrestlers. Hump fat and offal are not used; only meat from edible parts and jaw muscles (masseter) are utilized. The required fat is supplemented with beef suet.

Production Methods

İncirliova camel sucuk is produced using traditional and modern (thermal process) methods.

Traditional Method

• Camel meat is diced and ground with beef suet and garlic in a meat grinder.
• Salt and spices are added and ground a second time to achieve a homogeneous mixture.
• The mixture is rested at +1°C to +2°C for 5–6 hours.
• Sucuks are filled into natural casings, washed, and dried on racks under sunlight or artificial conditions.
• Drying lasts about two days, with gradual adjustment of temperature and humidity.
• The product is labeled for sale and has a shelf life of 15 days at 4°C or three months at -18°C.

Formulation (Traditional)

• Camel meat: 75.6%
• Beef suet: 17%
• Salt and spices: 7.4%

Modern Method (Thermal Process)

• Frozen camel meat is mixed in a cutter with beef suet, salt, spices, additives, and flavorings.
• The homogeneous mixture is filled into natural casings, rested, and fermented.
• Baking occurs in three stages (dry air, steam, dry air) at 72°C for about 100 minutes, with internal temperature reaching 65°C.
• After washing and resting for one day, the product is labeled and ready for sale. Shelf life is two months at 4°C.

Formulation (Modern)

• Camel meat: 64%
• Beef suet: 27%
• Salt and spices: 8.14%
• Additives and flavorings: 0.86%

Products made with the modern method bear the label “Heat-Treated İncirliova Camel Sucuk.”

Product Forms

• Finger Sucuk: 30–40 g, ball-shaped
• Half-Moon: 200–250 g, 10–15 cm long
• Ring: 200–250 g, 15–20 cm long

Inspection and Protection

The production process is inspected at least once a year under the coordination of İncirliova Municipality, with experts from relevant public institutions and universities. Inspection covers meat source, production method, chemical properties, packaging, and labeling. The Protected Geographical Indication must appear on the product or packaging; if not, it must be displayed visibly at the workplace.