Kırkağaç çakal pideli paça is a traditional soup unique to the Kırkağaç district of Manisa province, Türkiye, prepared with beef head meat and shank bones, and served over bread. With a history dating back approximately three centuries to the Ottoman period, it is a longstanding element of Kırkağaç’s culinary culture. The product was registered with a Protected Geographical Indication on 20 April 2024 and is protected under the Industrial Property Law No. 6769.

Product Characteristics

Kırkağaç çakal pideli paça is commonly consumed in the morning and is notable for its long cooking process. Its main ingredients include beef head meat, shank bones, wood-fired bread, bone broth, garlic-vinegar sauce, and optional spices. Key distinguishing features include boiling the meat for 8–10 hours, preparing the bread to precise dimensions, and serving the garlic-vinegar sauce in unique proportions.

Production Process

Meat and Bone Broth Preparation

Cleaned beef head and large shank bones are boiled in water with 1–1.5% rock salt, preferably over a wood fire, for 8–10 hours. Foam is regularly removed. The resulting bone broth is strained and kept warm at 80–90 °C. The meat is shredded and stored with the broth.

Bread Preparation

For the dough, 10 kg of bread wheat flour is mixed with 10 liters of water, 100 g of yeast, and 5 g of salt. After fermentation, the dough is divided into 225–275 g portions, rolled out to 7–8 cm width and 17–19 cm length on a surface sprinkled with bran, and baked over a wood fire for approximately 5 minutes.

Sauce and Serving

For each portion, 5 g of grape vinegar is mixed with one crushed garlic clove to make the sauce. Breads are cut into 3–4 cm pieces and placed on the plate, moistened with warm bone broth. Shredded head meat is added, followed by more broth. Optional red chili or paprika may be sprinkled. Finally, garlic-vinegar sauce and melted butter are poured over and served hot.

Geographical Link and Production Area

The historical origin and cultural significance of the dish mean it can only be produced within the Kırkağaç district. All production and processing steps must occur within this geographic boundary. The product is identified with the logo “Kırkağaç Çakal Pideli Paça” and the Protected Geographical Indication emblem.

Inspection Mechanism

Production and use of the geographical indication are monitored by a three-member inspection committee coordinated by the Kırkağaç District Governorship. The committee includes one expert each from Kırkağaç Municipality, the District Agriculture and Forestry Directorate, and the Chamber of Craftsmen and Artisans. Inspections are conducted at least once a year and additionally as needed or upon complaints. Inspection criteria include ingredient authenticity, adherence to production methods, and proper use of the logo and Protected Geographical Indication.