What is
kastamonu pastrma?

Kastamonu Pastrma is a traditional cured meat from the Kastamonu region of Turkey. It is prepared using high-quality beef, which is seasoned with salt and a range of spices, then aged and dried to enhance its flavor and texture. The curing process often involves hanging the meat in specific conditions that allow it to develop a rich and robust taste.

Origins & History

Kastamonu Pastrma originates from Kastamonu, a province in north-central Turkey known for its rich culinary heritage. The technique of curing and preserving meat dates back centuries in this region and is influenced by both local traditions and the need for preservation before modern refrigeration.

Taste & Texture

Kastamonu Pastrma has a savory and slightly salty flavor with earthy undertones from the spices used in the curing process. It has a firm, yet tender texture, making it enjoyable to eat both on its own and as part of various dishes.

Ingredients

Beef

High-quality cuts of beef are used as the primary ingredient for pastrma.

Salt

Used to cure the meat and extract moisture, enhancing flavor.

Black pepper

Commonly used spice that adds a mild heat and depth to the flavor.

Coriander

Adds a warm, citrusy flavor that complements the beef.

Garlic

Used occasionally for additional flavor, it provides a robust and aromatic quality.

This item may contain the following allergens:

Pork