İncirliova Deve Sucuğu

İncirliova Deve Sucuğu is a traditional meat product made from camel carcass meat, closely associated with the İncirliova district of Aydın Province. It was officially registered as a geographical indication on 29 March 2021 under Law No. 6769 on Industrial Property and is protected under geographical indication status. Production is permitted only within the defined geographical boundaries.

History and Geographical Connection

The production of İncirliova Deve Sucuğu began in the early 20th century in homes and butcheries to meet personal needs. It acquired commercial dimensions in 1949 with the opening of a municipal slaughterhouse by the İncirliova Municipality and further developed in 1952 with the establishment of the “Sucukhâne.” İncirliova is a center where camel meat sausage production has been shaped by traditional knowledge and experience, and where this production continues to the present day.

Product Characteristics

İncirliova Deve Sucuğu is produced by mixing camel carcass meat with salt, garlic, and various spices, followed by maturation and stuffing into natural casings made from beef or veal intestines. While the finger-shaped sausage is the traditional form, it is also produced in half-banana and kangal shapes. The product has a reddish-brown exterior and a mosaic-like homogeneous distribution of fat in cross-section. It possesses a distinctive, pleasant flavor.

Raw Materials and Meat Supply

The camel meat used in production is sourced from Aydın and surrounding provinces where camel wrestling culture is widespread. The majority of the camels slaughtered are male wrestling camels. Hump fat and offal are not used in production; only muscle tissues and masseter jaw muscles are utilized. The fat requirement is met with beef internal fat.

Production Methods

İncirliova Deve Sucuğu is produced using two methods: traditional and modern (thermal processing).

Traditional Method

• Camel meat is cut into small cubes and ground together with beef internal fat and garlic using a meat grinder.
• Salt and spices are added and the mixture is ground a second time to achieve a homogeneous blend.
• The mixture is rested for 5–6 hours at +1°C to +2°C.
• The sausages, stuffed into natural casings, are washed and hung to dry under sunlight or artificial conditions.
• The drying process lasts approximately two days, with gradual adjustments to temperature and humidity levels.
• The product is labeled and placed on sale. It has a shelf life of 15 days at 4°C and three months at -18°C.

Formulation (Traditional)

• Camel meat: 75.6%
• Beef internal fat: 17%
• Salt and spices: 7.4%

Modern Method (Thermal Processing)

• Frozen camel meat is mixed in a mixer; beef internal fat, salt, spices, additives, and flavorings are added.
• The homogeneous mixture is stuffed into natural casings and subjected to resting and fermentation.
• The cooking process takes approximately 100 minutes at 72°C in three stages (dry air, steam, dry air again).
• The internal temperature of the sausage is monitored to reach 65°C.
• After washing and a one-day resting period, the product is labeled and placed on sale.
• The shelf life is two months at 4°C.

Formulation (Modern)

• Camel meat: 64%
• Beef internal fat: 27%
• Salt and spices: 8.14%
• Additives and flavorings: 0.86%

Products produced by the modern method must bear the label “Thermally Processed İncirliova Deve Sucuğu.”

Product Forms

• Finger Sausage: 30–40 g, round shape
• Half-Banana: 200–250 g, 10–15 cm length
• Kangal: 200–250 g, 15–20 cm length

Monitoring and Protection

The production process is inspected at least once a year by experts from relevant public institutions and universities under the coordination of the İncirliova Municipality. Inspections cover the source of the meat, production method, chemical properties, packaging, and labeling. The geographical indication mark must appear on the product or its packaging; if not, it must be visibly displayed at the production facility.