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The fundamental difference between bratwurst and frankfurter is how finely the meat is ground. In a frankfurter the meat is worked into an emulsion and fully homogenised; in a bratwurst it is coarsel…

Kavurma is a preserving method developed in a time without refrigeration. The meat is cooked long in its own fat, loses most of its water and is then kept within the rendered fat; the fat cuts off co…

Pastirma production has three stages: salting, drying and coating with cemen. Salt draws water from the meat, drying completes that process, and the cemen — a paste of fenugreek, garlic and paprika —…

The cut used in pastirma directly determines the grade of the product, and ribeye sits at the top of that classification. The reason is marbling: the fat distributed through the muscle of a ribeye st…

Cemen is the garlic-laden crust that both preserves pastirma and carries its characteristic aroma — but that aroma is not to everyone's taste. The intensity of the garlic and the distinctive scent of…