Turkish Sucuk and Pastirma are the type of dry-cured traditional meat products. Turkish people widely consume both of them.
Sucuk is a type of dry, spiced sausage that is somewhat similar to salami. Both of sucuk and salami have three same features. These features are being salty, dry and have a high fat content. How to make Turkish sucuk? In sucuk recipe there are Turkish spices such as garlic, salt, cumin, sumac and red pepper. People add these spices before piping sucuk into a sausage casing.
Pastirma or Turkish bacon is a highly seasoned, air-dried cured beef. People make pastirma usually with beef meat. They may use different cuts of meat. A single cow can produce 26 different “types” of pastirma. Fillet, shank, leg and shoulder cuts are used for the best quality pastirmas. People usually make pastima during the months of October and November.
In Turkish cuisine Turkish people eat pastirma and sucuk as a breakfast dish. It is a commonly ingredient for omelettes. Or they may serve as a appetizer in a small plates. You can also use pastirma as a topping for hamburgers. You can use pastirma and sucuk as an ingredient for your hot dishes.
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