Blog
Guides on pastirma, sucuk, kavurma and halal slaughter, with the sources behind them.
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What Is Halal Slaughter? Requirements, Stunning and Halal CertificationThe bismillah, what is cut, stunning and halal certificates: based on Diyanet rulings and Turkish law, noting where the schools of thought differ.
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How to Store Pastirma: Sealed, Opened and FrozenShelf life in a sealed pack, what to do once opened, freezing and signs of spoilage, separating where there are official figures from where there are none.
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Antrikot Pastirma vs Sirt Pastirma: What Is the Difference?Both cuts come from the back of the animal, but not the same place. The difference in texture, fat and use, and why the names get mixed up in Turkey.
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What Is Cemen and How Is Pastirma Made?What is in the cemen coating, which stages pastirma goes through, and what limits sit behind a production that takes about a month.
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How to Cook and Store Kangal SucukTwo possible origins of the name kangal, cooking in a dry pan, sucuk with eggs, and storing an opened sucuk.
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What to Look For on a Sucuk LabelThe animal species in the product name, the order of ingredients, banned claims, the 2026 communiqué and the Ministry's public list.
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How to Store Kavurma: A Guide to Rize Kavurması and Block KavurmaThe regulation's definition of kavurma, the registration of Rize kavurması, storing an opened product and why keeping it under fat at home can be risky.
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