Kayseri Sucuk İçi is a traditional meat mixture unique to the province of Kayseri, prepared by blending lamb and beef brisket with garlic and various spices, and consumed after cooking. It is protected under the Industrial Property Law No. 6769 as a designation of origin (mahreç işareti) and was registered by the Kayseri Chamber of Commerce on March 11, 2024.
Description and Distinctive Features
Kayseri Sucuk İçi is made using 10–20% lamb brisket and 80–90% beef brisket. In addition to meat, it contains garlic, hot and sweet red pepper powder, cumin, thyme, ginger, clove, and salt. The brisket, obtained from the animal’s chest area, is preferred for its fatty and tender texture. Unlike sucuk (fermented sausage), this mixture is not stuffed into casings; it is intended solely for cooking and immediate consumption.
The product can be stored at 0–4 °C for 10 days, or 6 months at –18 °C after blast freezing at –40 °C. Traditionally, before the use of modern freezers, it was preserved in empty water wells or cool cellars called “zerzembi” located in vineyard houses.
Cultural Context
Kayseri Sucuk İçi holds a deeply rooted place in Kayseri’s culinary culture. Although it can be consumed at any meal, it is especially popular during the month of Ramadan, often served at iftar tables. Its long-standing and widespread presence in local cuisine establishes a strong reputation link between the product and its geographical origin.
Production Method
For the production of 100 kg of Kayseri Sucuk İçi, the ingredients and process are as follows:
- 87.97 kg of meat (lamb and beef brisket)
- 5 kg of garlic
- 2 kg of hot red pepper powder
- 2 kg of sweet red pepper powder
- 1 kg of cumin
- 250 g of thyme
- 250 g of ginger
- 30 g of ground clove
- 1.5 kg of salt
The meats are minced using grinders with 2.5–3 mm plates, and garlic is minced in the same way. All ingredients are kneaded together for 20–30 minutes until a homogeneous mixture is obtained, then packaged for sale or direct use.
Geographical Scope and Production Conditions
All stages of Kayseri Sucuk İçi production must be carried out exclusively within the borders of Kayseri province. This geographical limitation ensures the authenticity and preservation of the product’s traditional characteristics and local identity.
Inspection
Inspection of the product is coordinated by the Kayseri Chamber of Commerce and carried out by a committee of at least four experts, including representatives from the Kayseri Branch of the Chamber of Food Engineers, the Kayseri Commodity Exchange, and the Kayseri Provincial Directorate of Agriculture and Forestry.
Inspections are performed at least once a year, and may also occur when necessary or upon complaint.
Inspection criteria include:
- Compliance of meat and other ingredients
- Adherence to the production method
- Correct use of the designation of origin mark, logo, and labeling
Public or private institutions may assist in the inspection process. The applicant institution is responsible for protecting the legal rights of the geographical indication.
