Kayseri Sucuk İçi

Kayseri sucuk içi is a traditional meat mixture unique to the province of Kayseri, made by blending lamb and beef brisket with garlic and various spices, then cooked and consumed. It is protected as a geographical indication under Law No. 6769 on Industrial Property and was officially registered on 11 March 2024 by the Kayseri Chamber of Commerce.

Definition and Distinctive Characteristics

Kayseri sucuk içi is prepared using 10–20 percent lamb brisket and 80–90 percent beef brisket. In addition to the meat, it contains garlic, sweet and hot paprika powder, cumin, oregano, ginger, cloves and salt. The brisket used in production is sourced from the chest area of the animal and has a fatty, tender texture. This mixture is not used in sausage production; it is consumed exclusively after cooking.

The product can be stored for 10 days at 0–4 °C, or for six months at −18 °C after shock freezing at −40 °C. Traditionally, in periods before freezers were available, it was preserved in empty water cisterns in vineyard houses or in cool storage rooms known as “zerzembi”.

Cultural Context

Kayseri sucuk içi holds a deep-rooted place in Kayseri cuisine. Although it can be consumed at any meal of the day, it is an indispensable part of iftar tables during Ramadan. This cultural prevalence has established a strong association between the product and its geographical origin.

Production Method

The components and processing steps required to produce 100 kg of Kayseri sucuk içi are as follows:

• 87.97 kg of meat (lamb and beef brisket)
• 5 kg of garlic
• 2 kg of hot paprika powder
• 2 kg of sweet paprika powder
• 1 kg of cumin
• 250 g of oregano
• 250 g of ginger
• 30 g of ground cloves
• 1.5 kg of salt

The meats are ground using meat grinders with 2.5–3 mm plates. The garlic is similarly minced. All ingredients are mixed and kneaded for 20–30 minutes until a homogeneous dough is formed, then packaged.

Geographical Boundary and Production Conditions

All stages of production for Kayseri sucuk içi are carried out exclusively within the boundaries of Kayseri province. This geographical linkage aims to preserve the product’s traditional character and local identity.

Monitoring

Monitoring of the product is conducted by a minimum four-member oversight body coordinated by the Kayseri Chamber of Commerce, comprising experts from the Kayseri Regional Office of the Chamber of Food Engineers, the Kayseri Chamber of Commerce and Industry, and the Kayseri Provincial Directorate of Agriculture and Forestry. Inspections are carried out at least once annually, and additionally as needed or upon complaint.

The inspection criteria are as follows:

• Suitability of the meat and other ingredients
• Compliance with the production method
• Correct use of the geographical indication mark, logo and labeling

During the inspection process, services may be obtained from public and private institutions. The registering body is responsible for safeguarding legal rights.