Turkish Kayseri Pastrami Artisan PDO

Turkish Kayseri Pastrami Artisan PDO Başyazıcı

It is produced from 100% beef. It is a piece that comes out from under the meat, called contraloin. It has a structure that almost never works, so it is both soft and delicious. Since it is an additive-free product, its shelf life is short. The products are finely chopped. It is packaged in special vacuum boxes. Kayseri Pastrami with Geographical Indication is produced by coating and resting with fenugreek prepared with first quality spices. It is consumed raw or cooked.

Storage Conditions: Store at 0*C/+4*C in a cool and non-humid environment.

Origin: Turkey

Pastrami, It is a food formed by coating beef with fenugreek after certain processes. It must be subjected to special drying and decolorization processes. With the Protected Geographical Indication application made to the European Commission for Kayseri Pastrami with Geographical Indications, one of the products of the Republic of Turkey famous for its taste, it is aimed to increase the recognition of the product and to protect it in the EU.

Drying Process Feature: The wind blowing hot during the day and cool at night from all directions, unique to Kayseri, which is unique to Kayseri, ensures proper drying of the pastrami.

Coloring Feature: Thanks to the nitrate substance found in a certain amount in the underground waters of Kayseri, the pastrami naturally provides its unique red color. Pastrami meats are washed abundantly in this water after salting. This washing is done by immersing in water-filled containers and shaking.

Production Technique of Kayseri Pastrami: Pastrami beef is carefully removed from the carcass meat by specially trained pastrami masters. Removed pastrami meats are salted after being straightened by the masters. Coarse grained rock salt is used as salt. Salted meat is kept for 1 day and then washed in plenty of water. The washed meat is dried in the open air for 3-5 days according to the weather conditions. This is called primary drying. After the evening, the meats taken from the drying places are put on top of each other and taken into balance. The meat, which is well compressed in the equalization, stays for 5-6 hours. The meat removed from the roughing is taken to the open air to be dried for the second time. The second drying takes 2-4 days depending on the weather conditions. Then, the edges of the pastrami meats are shaved and a layer of fenugreek is applied on them. The thickness of the fenugreek layer should not exceed 5 millimeters above the bacon. After this process, the pastrami is taken to the open air to be dried for the third time. The third and final drying takes 1-2 days.

The composition of 100 kg of fresh fenugreek leaves; 25 kg of grass, 20 kg of garlic, 7 kg of red pepper, as much water as it can take.

The return steps are as follows.

1. Go to Account > My Orders.
2. Open the details of the order you want to return.
3. Create a return request and write the reason.
4. Once your request is approved, note the return shipping code shown in the order details.
5. Put the items to be returned in a single package together with the invoice.
6. Hand the package to the carrier with the return shipping code within 7 days. After 7 days you need to get a new return shipping code.

Once the return reaches the seller and is approved, the amount is refunded to your credit card, debit card or via bank transfer, depending on your payment method.