This article was automatically translated from the original Turkish version.
Sivas Pastırması is a processed meat product made from the meat of male cattle aged at least two years, which is salted with ant-head-sized underground spring salt from Sivas Province, dried under natural weather conditions, and coated with çemen. Its geographical indication was registered on 30.05.2022, and the entire production process takes place within the boundaries of Sivas Province.
Sivas Pastırması (Sivas Governorate)
The slice thickness does not exceed 2 mm. The production uses the back and tenderloin meat obtained from male cattle. The çemen dough contains ground çemen flour (buy herb flour), garlic, and sweet red pepper. The salt content does not exceed 6%, the nitrite content does not exceed 150 mg per 100 kg, and the moisture content excluding çemen does not exceed 40%. The pH value ranges between 5.4 and 5.8. Textural hardness does not exceed 2 N. The yeast-mold count does not exceed 10–10² CFU/g; the product contains no Escherichia coli or Salmonella. Colorimetric values are L* 40–45, a* at least 11, and b* 13–15. The production duration varies depending on air temperature and airflow, and no controlled climate room is used.
Equipment used in production: chrome pastırma pressing machine, chrome pastırma salting tank, weighing devices, hanging ropes, and an open-air drying area elevated at least 10 meters above ground level, protected against rodents and flies.
Ingredients required for the production of 100 kg of Sivas Pastırması: 80–85 kg of boneless and trimmed back and tenderloin meat from male cattle aged at least 18 months and raised in Sivas Province, 6–6.5 kg of ant-head-sized underground spring salt produced in Sivas Province, 150 mg sodium nitrite, drinking water, and çemen dough (10–12 liters drinking water, 10–12 liters ground çemen flour in semolina size, 2–2.5 kg ground garlic, 400–450 g sweet powdered red pepper).
Production stages: slaughter, deboning, meat resting, salting, washing, first drying (airing), first pressing (cold pressing), second drying (sweating/whitening), second pressing (hot pressing), third drying (shade drying), çemen preparation and coating, coated drying (fourth drying), and storage and packaging.
Sivas Pastırması (Sivas Governorate)
All stages of Sivas Pastırması production are carried out within the boundaries of Sivas Province. The male cattle meat used in production is sourced from animals raised in Sivas Province. Only ant-head-sized underground spring salt extracted in Sivas Province is used in the salting stage. The salting, drying, coating with çemen, resting, and packaging of the meat are performed under the natural climatic conditions of Sivas Province. No controlled climate room is used during the drying stage.
The designation “Sivas Pastırması” and its official emblem must appear on the product itself or its packaging. In cases where these cannot be placed on the product or packaging, they must be displayed in a clearly visible location within the production facility.
Sivas Pastırması (Sivas Governorate)
Inspection of Sivas Pastırması is conducted under the authority of the Sivas Provincial Directorate of Agriculture and Forestry. The inspection body includes a food engineer from the Sivas Chamber of Commerce and Industry, the Sivas Municipality, and Cumhuriyet University. Inspections are carried out at least once per year.
During inspections, the suitability of the meat used in production, compliance of the salting, drying, and çemen-coating stages with the criteria specified in the geographical indication registration, and the physical, chemical, and microbiological properties of the product as well as labeling regulations are examined.
Distinctive Characteristics
Production Method
Geographical Boundary
Usage Format
Inspection
