Rize Kavurması

Rize Kavurması is a geographical indication meat product produced from beef and unique to the province of Rize. Registered under the “Mahreç” designation type, this product was officially registered with the Turkish Patent and Trademark Office by the Rize Chamber of Commerce on 15 October 2019 (Registration No: 462). The application was submitted on 27 December 2017 under application number C2017/242. The geographical boundary of the product is limited to the province of Rize, and production may only be carried out within this defined area.

Distinctive Characteristics

Rize Kavurması is a type of cured meat obtained by slowly cooking beef carcass meat with added internal fat and salt in food-grade pans or cauldrons using wood fire. At the end of production, melted internal fat at a rate of 10% to 12% is added to the drained cooked meat. This mixture is then pressed and packaged to produce the final product.

No preservatives, sweeteners, or additives are used in Rize Kavurması. The only ingredients are beef carcass meat, melted internal fat, and salt. The final product is strictly limited to a maximum moisture content of 45%, a maximum salt content of 3%, and a maximum fat content of 30%. These ratios are established to preserve the traditional structure and ensure quality standards.

Packaging Characteristics

The product is packaged in food-grade, airtight, vacuum-sealed metal containers (10 or 20 kg), roll packaging, or artificial casings ranging in size from 1 to 4 kg. Additionally, slices of 150, 250, 500, or 1000 grams may be cut from the roll and vacuum-packed for consumer sale.

Regional Connection

The history of Rize Kavurması dates back to the 1900s. It holds an important place in the culinary culture and local economy of Rize. The traditional production method requires specialized craftsmanship. As a result, production is carried out through a master-apprentice relationship, based on years of accumulated experience. In Rize, the title of “master” is granted only after a minimum of 10 years of experience.

Production Method

Rize Kavurması is produced in accordance with relevant regulations including the Turkish Food Codex Notification on Meat, Prepared Meat Mixtures and Meat Products, the Regulation on Food Labeling and Consumer Information, the Regulation on Microbiological Criteria, and the Regulation on Materials and Articles in Contact with Food.

1. Equipment Specifications

• Cauldron (pan): Pans or cauldrons with an upper diameter of 130 cm, base diameter of 115 cm, thickness of 4 mm, height of 36 cm, and a capacity of approximately 380 liters are used.
• Laperi: A stirring rod approximately 170 cm in length, equipped with a food-grade spatula at its end, used to mix the contents of the cauldron.
• Wood: The cooking process is generally carried out using wood fire.

2. Ingredients Used (for 100 kg of Rize Kavurması)

Average Quantities of Ingredients Required to Produce Approximately 100 kg of Rize Kavurması:

3. Preparation Stages

• After cutting, the meat is rested in cold storage for 4 to 7 days.
• The meat, cleaned of bones, membranes, tendons, and excess fat, is cut into pieces approximately the size of a bird’s beak.
• The internal fat is ground through a meat grinder and melted in the cauldron over wood fire. The cut meat and salt are then added and cooked for 2 to 2.5 hours.
• At the end of cooking, the kavurma is placed together with the cauldron in a specialized trolley and positioned vertically for 45 minutes to drain excess fat.
• After draining, the kavurma is stirred to achieve homogeneity and undesirable components such as tendons are removed.
• In the final stage, 10% to 12% melted internal fat is added to the drained kavurma, pressure is applied, and the product is packaged.

Storage and Distribution

After packaging, the kavurma is stored in cold storage rooms at temperatures between 0 °C and +4 °C. Under these conditions, the product can be preserved without spoilage for up to 4 months. Distribution is carried out using refrigerated vehicles maintaining the same temperature conditions. It is recommended that opened products be consumed within 1 to 2 days. The product can be consumed either cold or heated.

Geographical Boundary

Production of Rize Kavurması is permitted only within the boundaries of the province of Rize. This restriction is based on the traditional preparation methods, the development of production skills in the region, and its historical heritage. The absence of additives, the use of wood fire for cooking, and the use of animal internal fat form the foundation of the product’s identity.

Monitoring

The production and marketing of Rize Kavurması are monitored under the coordination of the Rize Chamber of Commerce. The monitoring mechanism includes a minimum three-member expert panel comprising representatives from the Rize Provincial Directorate of Agriculture and Forestry, the Rize Municipality, and the Department of Nutrition and Dietetics at Recep Tayyip Erdoğan University Faculty of Health Sciences. These inspections are conducted at least once annually and may be carried out at any time if necessary or in response to complaints. Inspection reports are submitted annually to the Turkish Patent and Trademark Office. During inspections, compliance with ingredient specifications, adherence to production methods, and proper use of the geographical indication are verified.