Rize Meat/Kavurma emerged in the early 1900s when the nomads in that region produced it in preparation for winter. It is a local product obtained by chopping the meat of cattle into cubes and cooking them in cauldrons in which the fat of the cattle has been melted, with only the addition of salt, and stored in tin or roll packaging. In the production of Rize Meat/Kavurma; Meat of animals aged 4-6 years, not less than 150 kg, high yield, female cimental or Holstein breeds are used. Animals brought alive to Rize are slaughtered here.
Rize Meat/Kavurma is connected to Rize with its reputation and production method. Its reputation stems from its ancient history, the use of any additives other than salt, its long cooking in wood fire, the addition of the tallow of the animal by melting, and its skillful preparation. Cooking in this way for a long time ensures that the Rize Meat/Kavurma preserves its oil and is soft. You can keep it for a long time when stored in an airtight way. With the increase in demand in the 1920s, trade started to different provinces. Rize Kavurma received the Geographical Indication Registration in 2019.
Rize Meat/Kavurma; Turkish Food Codex Communiqué on Meat, Prepared Meat Mixtures and Meat Products, Regulation on Food Labeling and Informing Consumers, Regulation on Microbiological Criteria, Regulation on Substances and Materials in Contact with Food, etc. It is produced in accordance with the provisions of the horizontal food codex. In addition, the tools and equipment, components and final product used in the production of Rize Roasted are in compliance with the horizontal and vertical regulations of the Turkish Food Codex.