Pastırma with and without Çemen

Benefits of Pastırma

Pastırma, one of the most beloved flavors of Turkish cuisine and identified with Kayseri, has different varieties. Although pastırma with çemen comes to mind first when you say pastırma, pastırma without çemen is just as delicious and preferred. You can visit the page to order different varieties of pastırma.

What Meats Are Used in Pastırma Production

The most important feature of pastırma is that it is a flavor unique to Turks. The main ingredient of pastırma, discovered by Turks, is meat. It can also be considered a meat preserve. Pastırma, which emerged from the practice of preserving meat with salt in the Asian steppes to prevent spoilage, is currently produced with and without çemen. Pastırma, made by mixing meat, red pepper, and salt, pressing it into çemen, and drying it in the sun or air, is now produced with technological devices without human contact. As pastırma is a minimally processed meat, it does not lose much of its nutritional value. Therefore, it is a healthy type of meat. It is very rich in vitamin A, potassium, and calcium. The çemen on the meat reduces insulin resistance and decreases lipid levels in the blood. It reduces stomach and intestinal gas. It regulates cholesterol. The most delicious parts of the veal are used in the production of pastırma. The meats obtained from the parts of veal used for making ribeye and sirloin are used in the production of pastırma with or without çemen. After the meat is shaped by expert butchers, the meats are kept in salt for 3 days. The excess salt from the meat is removed using a washing technique called 'akarsu'. The desalted meats are dried using special techniques. For pastırma with çemen, the meats are coated with a specially prepared çemen paste and dried in this way. In pastırma without çemen, the meats coated with çemen to absorb its aroma are left for a while, and after the çemen is cleaned, they are ready for consumption. You can visit ersanet.com.tr to get information about pastırma varieties and to order.