How to identify high-quality pastırma? Good varieties of pastırma on the market

Pastırma, an ancient Turkish food, is produced in Kayseri, Sivas, Kars, Kastamonu, Ankara, and Istanbul. As of 2024, with the price per kilogram reaching 1000 TL, how can you tell if pastırma is of good quality? What are the good varieties of pastırma available on the market? Here is the answer...

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How to identify high-quality pastırma? Good varieties of pastırma on the market

Pastırma, which has an appetizing effect due to the spices it contains, is consumed in many parts of the country.

Pastırma is made from the upper back parts of the animal, known as the ribeye or sirloin. Since these parts do not move much, they are tender, fatty, and flavorful.

HOW TO IDENTIFY GOOD PASTIRMA?

For good pastırma, the cattle should be medium-fat and between 3 and 8 years old.
Depending on the size of the cattle, 19 to 26 pieces of pastırma can be produced from a single animal.
The highest quality and most delicious pastırma is always made from beef.