Kayseri sucuk is a fermented meat product specific to the province of Kayseri, Türkiye, registered as a Protected Geographical Indication (PGI). It is produced by kneading minced beef with garlic and various spices, then stuffing the mixture into natural casings. The product is characterized by its distinctive spiciness and strong garlic-cumin aroma; it is finger-shaped, dark red in color, and has a mosaic-like texture with white specks.

Historical Background

Kayseri sucuk has a deep-rooted production tradition shaped by the region’s climatic and cultural conditions. Before the advent of refrigeration, drying techniques were developed to preserve meat, and these methods evolved into an established practice of sucuk making. During the autumn “Indian summer” period, when dry winds blow from Mount Erciyes and the temperature difference between day and night is high, sucuks are naturally fermented and matured in open air. These natural conditions play a decisive role in forming the product’s characteristic flavor.

Evliya Çelebi, in his 17th-century Seyahatname (Book of Travels), praised Kayseri sucuk, while the 1928 issue of Askeri Tıbbi Baytarı Mecmuası highlighted Kayseri’s superiority in sucuk production.

Preparation Details

Kayseri sucuk is produced using both traditional and industrial methods, which share the same basic stages: mincing beef and internal fat, kneading the mixture with garlic and spices, stuffing it into natural casings, and tying it into finger-shaped links to hang and dry. The product is fermented under controlled humidity, temperature, and air circulation for 3–5 days.

Traditional Preparation Formula (for 100 kg mixture)

• 80 kg lean beef
• 20 kg beef tallow
• 2 kg sweet red pepper powder
• 1 kg hot red pepper powder (adjustable to taste)
• 2.5 kg garlic
• 0.5 kg black pepper
• 0.4 kg allspice
• 1.5–2 kg nitrite curing salt

Industrial Preparation Formula

• 70% beef
• 20% beef tallow
• 1.4% garlic
• 1.6% nitrite curing salt (E250)
• 1% water
• 6% spice mix (composition: 35% hot red pepper powder, 22% sweet red pepper powder, 22.5% cumin, 4% black pepper, 4% allspice, 2% thyme, 2% red pepper flakes)

Physical and Chemical Properties

• Length: 10–12 cm
• Diameter: 3–5 cm
• Total meat protein: ≥ 16%
• Fat content: 35–40%
• Moisture content: ≤ 40%
• pH: ≤ 5.4
• Moisture/protein ratio: ≤ 2.5
• Nitrite/nitrate level: ≤ 150 ppm

Geographical Link and Production Conditions

The selection and preparation of ingredients, kneading duration, and maturation control require artisanal expertise, which establishes a strong link between the product and its geographical origin. For this reason, all production stages must take place within the boundaries of Kayseri province.

Registration and Supervision

Kayseri sucuk was registered as a Protected Geographical Indication (PGI) on January 28, 2001, with the registration completed on June 25, 2002. Inspections are carried out at least once a year, or whenever necessary, under the coordination of the Kayseri Chamber of Commerce, together with relevant public institutions and expert representatives. These inspections ensure compliance with production methods, ingredient standards, physical and chemical properties, and the correct use of labels and emblems.

Cultural and Economic Value

Kayseri sucuk holds a significant place in the city’s culinary heritage. It attracts great interest from both local and foreign visitors; the Sucuk Ekmek Festival held at Erciyes Ski Center is a clear reflection of this popularity. As a well-known local product, it contributes notably to the economy of Kayseri.