Premium Beef Sucuk 1000 g
Hususi is a term denoting a quality grade in the Turkish charcuterie tradition. What matters in sucuk production is the proportion of meat; the hususi grade describes production where that proportion is kept high and the share of fillers and additives low.
The difference shows in the pan. A sucuk with a high meat content releases less water and fat as it cooks, shrinks little and holds the shape of the slice. In lower-meat products the slice shrinks and a noticeable amount of liquid gathers in the pan. On taste, the meat proportion feeds directly into intensity.
Shelf life and storage conditions
- Shelf Life
- Production and best-before dates are printed on the packaging.
- Storage Conditions
- Store between 0 °C and +4 °C with the cold chain maintained. After opening, keep refrigerated in a sealed container.
Please contact us for pricing. (professional kitchen / wholesale)
Why Choose This Product?
- Hususi denotes the upper grade, where the meat proportion is kept high.
- It releases less water and fat when cooked, shrinking little and holding its shape.
- The meat proportion feeds directly into intensity, giving a fuller taste at the same portion.
- The coil form allows cutting to any length.
Where To Use It
- Breakfast tables and pan-fried sucuk
- Menemen and egg dishes
- Beside bean stew
- Pide and pizza toppings
- Charcuterie boards
- Butcher and deli counters
Wholesale Ordering & Storage
As an upper grade its cost per portion is higher than standard sucuk; using it where sucuk leads the plate, such as a breakfast dish, balances the cost. Store between 0 °C and +4 °C with the cold chain maintained. After opening, keep refrigerated in a sealed container.
Frequently Asked Questions
What does hususi mean?
It is a quality grade in the Turkish charcuterie tradition, denoting production where the meat proportion is high and the filler share low.
Why does it release less liquid in the pan?
With a high meat proportion the share of water and filler in the product is low, and the liquid released during cooking falls accordingly.
How does it differ from fermented finger sucuk?
Finger sucuk is defined by diameter and form; hususi denotes a quality grade. The two are defined on different axes.
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