Kayseri Pastırması

Kayseri Pastırması is a traditional meat product registered as a designation of origin (mahreç işareti), produced in the province of Kayseri by processing beef through salting, washing, pressing, drying, and coating with fenugreek paste (çemen). Following an application by the Kayseri Chamber of Commerce on September 13, 2000, the product was announced in the Official Gazette on January 28, 2001, and officially registered as a designation of origin on June 25, 2002.

Description and Distinctive Features

Kayseri Pastırması is prepared from large cuts of meat taken from the back, leg, and shoulder parts of healthy male calves aged 2–5 years and weighing at least 250 kg. The product is flat in shape and sold whole or sliced, with or without fenugreek coating. The exterior is brownish when coated with fenugreek paste, while the interior remains reddish. Sliced pastırma may show white streaks due to fatty tissues.

The çemen mixture used for coating contains ground fenugreek seeds, vetch and wheat mixture (45%), spices (5%), garlic (5%), and water (45%). Because of its high cumin content, cumin provides the dominant aroma of the product. The amount of wet çemen corresponds to 15% of the meat weight, which reduces to less than 10% after drying.

The curing process uses nitrited salt, prepared by adding 5 g nitrite per 1 kg salt. For each ton of meat, 60–80 kg of this salt is used. This curing salt, locally known as “karıncabaş,” enhances color, flavor, and texture while preventing microbial and oxidative spoilage.

Production Method

The production of Kayseri Pastırması within its geographical boundary follows a series of skilled traditional steps:

1. Meat is “şaklanır” — cut at a 45° angle and filled with curing salt.
2. Salted meat is left to rest for 2–4 days, then washed for at least one hour.
3. After washing, it is left to drain for 5–7 days, then pressed for 12–24 hours to flatten.
4. Pressed meat is dried in protected open-air areas or climate-controlled rooms for 5–7 days.
5. After a second pressing, the meat is coated with çemen and rested at 0–4 °C for 1–2 days.
6. Excess çemen is scraped off, the surface is shaped, and a final drying phase is performed.

The product is then sold whole or sliced, with or without çemen.

It can be stored at 0–4 °C for 3–4 months, or 4–6 months in modified-atmosphere packaging.

Geographical and Climatic Characteristics

Kayseri’s location along the Silk Road and its strong livestock tradition have fostered the development of meat preservation with spices. The region’s dry autumn climate and winds from Mount Erciyes provide ideal conditions for open-air drying. The significant temperature variation between 25–30 °C during the day and 0–5 °C at night, known as “pastırma summer”, is particularly favorable for production.

Physical and Chemical Properties

• Moisture content (excluding çemen): Max. 50%
• pH: Max. 6
• Salt in dry matter (excluding çemen): Max. 10%
• Dry çemen content: Max. 10%

Cultural and Economic Importance

Kayseri Pastırması is mentioned in historical works such as Evliya Çelebi’s Seyahatname and the Military Veterinary Journal (Askerî Tıbbi Baytarî Mecmûası). ^【1】 It holds significant cultural and economic value in Kayseri cuisine and trade. The product is showcased in events like the Sucuk and Pastırma Bread Festival held at Erciyes Ski Center. Its production relies on traditional expertise closely tied to the geographical region.

Inspection

The production and marketing of Kayseri Pastırması are inspected at least once a year under the coordination of the Kayseri Chamber of Commerce. The inspection committee includes representatives from the Kayseri Metropolitan Municipality, the Provincial Directorate of Agriculture and Forestry, the Provincial Directorate of Health, and the Chamber of Food Engineers (TMMOB).

Inspection criteria include the suitability of ingredients, adherence to production methods, physical and chemical standards, packaging, and correct use of the geographical indication.