Basturma Cured Meat

about Basturma Cured Meat!

Basturma is a type of cured meat that originates from the Armenian cuisine, but it is also popular in other Middle Eastern and Balkan cuisines. The name "basturma" comes from the Armenian word "bastum", which means "to press".

Basturma is typically made from beef, but it can also be made from lamb or a combination of beef and lamb. The meat is first cooked, then cured in a mixture of paprika, garlic, and other spices before being air-dried. The curing process can take several weeks to several months, depending on the desired level of dryness and flavor.

The result is a flavorful and chewy meat that can be served thinly sliced as an appetizer or used in various dishes such as stews, soups, and sandwiches. Basturma is often served with a drizzle of olive oil and lemon juice, and it pairs well with a variety of cheeses, pickles, and breads.

Here are some fun facts about Basturma:

1. Basturma is a protected geographical indication (PGI) product in the European Union, meaning that only products made in a specific region of Armenia can be labeled as "Basturma".

2. Basturma is a popular ingredient in Turkish cuisine, where it is known as "pastirma".

3. In Armenia, Basturma is often served as part of a traditional breakfast, accompanied by fresh vegetables, herbs, and bread.

4. Basturma can be used as a flavorful addition to pasta sauces, pizza toppings, and even tacos.

5. Basturma is high in protein and low in fat, making it a popular choice for health-conscious meat lovers.

I hope this information helps you get started in your exploration of Basturma Cured Meat! Do you have any specific questions about Basturma or its production process?