Koc Kangal Sucuk Klasik Kayseri Usulu Fermante 450 g

Fermentation means ripening. The fermentation process is the method used for many years in the production of sausage. Sausage is produced by blending red meat minced meat with various spices and garlic into the dried intestine and stuffing it into the intestine. The fermentation process, which is the main production method of sausage, is the ripening process of the London Turkish market sausage product, which is filled into the intestine, by keeping it waiting naturally for a minimum of 30 days.

Koc Fermented Coil Sausage 450 g

Sausage products, which are one of the indispensable foodstuffs of Sunday breakfasts where the whole family gathers, are also one of the products that will allow you to offer a unique taste to your guests at snacks and picnics. Among the sausages consumed in different ways in different parts of the world, the most preferred types of sausage are; Coil sausage, baton sausage, and finger sausage and variant sausage products. Today, with the development of technology, London Turkish market sausage products are divided into two as fermented sausage and heat-treated sausage according to different production methods.