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TURKISH PASTRAMİ AND SOUDJOUK CHALLENGES THE PANDEMIC!

According to a written statement from the Kayseri Commodity Exchange (KTB), there has been an increase in pastrami (pastırma) and soudjouk (sucuk) sales despite the recently increasing new type of coronavirus (Covid-19) epidemic.

According to KTB records, 286 tons of pastrami and 2 thousand 260 tons of soudjouk were processed in the first 8 months of the year.

Kayseri Commodity Exchange Chairman Recep Bağlamış stated that pastrami and soudjouk in Kayseri is an important meat industry and a traditional flavour dating back centuries.

Stating that Kayseri is the capital of pastrami, Bağlamış added:

“Kayseri pastrami has been dried in Karpuzatan location for many years. Because this is the region that gets the best wind from Erciyes mountain. What makes pastrami is the method of production and the animal used for meat. There are many types of pastrami with fenugreek and without fenugreek. It is the substance that adds extra flavour to the pastrami. Nobody can compete with Kayseri in terms of fenugreek, either. Soudjouk and pastrami find buyers at different prices in retail according to their type.”
 

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About İsmail Uğural

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