We produce all our sausages using the natural fermentation method. Sausages placed in natural casings are matured for 7 days. During this 7-day period, we use the region’s conditions (humidity, temperature, wind, etc.) correctly and in the right amount, as we are well aware of them, allowing us to achieve a unique flavor. The special spice blend, unchanged since 1953, is used in the right proportion, not overpowering the flavor of the meat.

• Product Features:

• Prepared with a high proportion of beef and a small amount of buffalo meat.
• Produced using the traditional fermentation method with natural casings and garlic.
• Unlike classic sausages, Yanturalı Vedat Bey Sausages contain the most valuable parts of the carcass (Tenderloin, Sirloin, Fillet).
• Ingredients: Beef, Buffalo Meat, Animal Fats, Salt, Spice Blend, Garlic, Antioxidant (Ascorbic Acid E300), Antimicrobial (Sodium Nitrite E250), Stabilizer (Sodium Polyphosphate E452).
• Should be stored at 0-4°C in its own casing. Should not be wrapped with a material that prevents air circulation, such as plastic wrap.
• May contain traces of gluten.

• Due to being a handmade product, it may vary by ± 25g/kg.

• Original Yanturalı Vedat Bey product.