Sivrihisar Tattooist

Sivrihisar Dövme Sucuğu is a traditional fermented meat product unique to the Sivrihisar district of Eskişehir, produced using traditional methods. This sucuk is made by utilizing the entire beef carcass in specific proportions, and derives its name from the “dövme” process—where the meat is minced using traditional hand tools such as armor, mallets, and pounding implements. The production process involves a two-stage fermentation, achieving a gum-like consistency, and filling into natural casings.

Distinctive Features

Sivrihisar Dövme Sucuğu is a traditional sucuk prepared using the entire beef carcass in specified proportions and subjected to a two-stage fermentation process. Its defining characteristic is the traditional “dövme” method, in which the meat is first cut with tools such as armor, knives, and cleavers, then minced using pounding implements like mallets or döveç. Over time, this method has been supported by technological equipment; mixers and specialized blending attachments have been introduced to achieve the desired gum-like texture while preserving the regional technique.

Meat Types and Proportions

The beef carcass used in sucuk production includes cuts such as shoulder, breast, neck, pancetta, round, flank, knuckle, shin, sirloin, tenderloin, flank steak, rump, and fillet. These cuts are blended in precise ratios to prepare the sucuk dough. Preferably, beef from cattle raised in the Sivrihisar district is used. Beef fat is also incorporated during production.

Ingredients (Approximate quantities per 100 kg of sucuk, in kg):

• Beef carcass meat: 75
• Beef fat: 15
• Garlic: 1.90
• Hot red paprika powder: 0.85
• Sweet red paprika powder: 1.80
• Cumin: 2.30
• Chamomile herb (Buy otu): 0.30
• Nutmeg: 0.10
• Black pepper: 0.50
• Salt (NaCl): 2.25
• Sodium nitrite (E 250): 0.015

Recipe/Production Process

Meat Resting:

• After slaughter, beef carcasses are stored at a maximum temperature of 4°C for at least one day.

Mincing and Mixing Stages:

• First, the fat and garlic are passed through a mincing machine and mixed with one-third of the spice blend.
• The meat is finely diced using a sieve or grater and added to the mixture. The remaining spices are then incorporated.
• The mixture is blended using a mixer for approximately 25–30 minutes.

Fermentation Stages:

• First fermentation: The mixture is held at 4°C for approximately 24 hours.
• Gum formation: The dough is passed through a fine-mesh mincing machine and mixed using a specialized mixer attachment to achieve a cohesive, gum-like texture.
• Second fermentation: The mixture is again held at 4°C for approximately 8 hours.

Filling and Maturation:

• The homogeneous sucuk dough is filled into natural casings.
• After filling, the sausages are hung on racks and washed two to three times.
• They are matured for 5–10 days under controlled temperature and humidity conditions.

After the maturation process, the product must be stored at a maximum temperature of 4°C and consumed within one month from the date of production.

Geographical Boundary and Production Conditions

Sivrihisar Dövme Sucuğu is directly linked to its geographical origin due to the region-specific nature of its traditional production methods and the specialized craftsmanship required, which can only be sustained through local knowledge and experience. Therefore, all stages of production must occur within the boundaries of the Sivrihisar district of Eskişehir province.

Monitoring Process

Post-registration compliance monitoring of the product is coordinated by the Sivrihisar Municipality. The monitoring board consists of three members: one representative each from the Sivrihisar Municipality, the Sivrihisar District Directorate of Agriculture and Forestry, and the Sivrihisar Culture, Tourism and Solidarity Association. Monitoring is conducted at least once annually, and results are reported to the Turkish Patent and Trademark Office. Additional inspections may be carried out upon complaint or as non-routine checks. Inspections focus on the production process, ingredients used, and the correct application of the official emblem and logo.

Usage Format

The designation “Sivrihisar Dövme Sucuğu” must appear on the product or its packaging alongside the official emblem. If display on the packaging is not feasible, the designation and emblem must be prominently exhibited within the production facility where they can be easily seen.