Kayseri’s Indispensable Pastrami…

The History and Traditional Production Process of Kayseri Pastrami

Kayseri pastrami, a unique delicacy with a special place in Turkey’s culinary landscape, has a history dating back to the Ottoman era. The origins of pastrami produced in Kayseri can be traced back to ancient Turkish tribes who lived in the region thousands of years ago. During those times, soldiers who embarked on long journeys on horseback used methods such as salting and drying meat to preserve it for long periods. Over time, this method evolved and transformed into the pastrami we know today.

The most important characteristic of Kayseri pastrami is that it is produced entirely through natural methods, without any additives. The traditional production process begins with the selection of high-quality beef. The meat is salted and left to rest using specific traditional methods. Next, the meat is dried under the sun, a process that gives the pastrami its unique flavor. The surface of the pastrami is covered with a mixture called “çemen,” made from garlic, red pepper, and various spices. This çemen not only enhances the taste but also protects the pastrami from external elements.