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Deli Info

How are Deli Products Produced?

Deli products are produced by packaging the selected meat according to the type of product, through special processes.


Pastrami: Rib steaks and strip steaks are used in production of bacon. It goes through the processes of salting, drying and washing, and finally added fenugreek and prepared for sale. In addition to its flavor, it is among the most essential foods of traditional Turkish cuisine. It has a special place in preparation of traditional Turkish foods, especially on Ramadan meals like iftar and sahur tables.

Soujouk: It is produced with animal’s meat from the arm area and its own fat. It is processed with salt and various spices in mince machine, then matured and filled into sheaths.

Jambon: It produced from meat without nerves and fats. Salt and various spices are used to massage it. After the massaging process is completed, the meat is filled into large sheaths and placed in special molds to be cooked in boilers.

Salami: Meat, salt and various spices are mixed in a special machine and become dough. This dough is then filled into special sheaths and cooked in steam ovens.

Sausage: Veal’s mutton, shoulder, neck or brisket is used. Dough is obtained by mixing meat, salt and various spices. This mixture is then filled into sheaths and cooked in steam ovens.

Fried Beef: Veal completely cleaned from its bones and nerves is cooked with traditional methods, in double-walled, steam-heated roasting boilers, with beef oil and salt.

Smoked Ribs: Specially selected veal brisket meat get cleaned from their nerves and extra fats, are kept in brine for 7 days. Then they are smoked in an oven.

Smoked Tongue: Large veal tongues cleaned from bones and fats are kept in brine for 10 days with salt. After the brine process, tongues are cooked in boilers. Then they are smoked in a smoking oven.