Air-Drying of Meat
Basturma Historical Background
The first records of Basturma date back to year 95-45 BC when Armenia was ruled by a powerful King TIGRAN MEC whose domains extended as far as the territory from the Black to the Mediterranean Sea. These were times of craft development, cultural rise within the region and numerous caravans traveling from Armenia to the furthest countries. Armenian merchants were engaged in trade with such countries as China and India. Arduous travel lasting for a number of months was quite a common phenomenon. These merchants could enjoy different homemade food during their travel; everything except for the meat, since it would go off much earlier than a couple of days elapsed. This was the perfect timing for the technology of air-dried meat to emerge, which included salting followed by drying. This kind of preparation prevented meat from going off during long travel and allowed foreigners living in the farthest countries to indulge in its flavor. This is how air-dried beef Basturma came into existence the meat with a memorable flavor.
Air-dried meat
"Basturma"
This is air-dried beef having an extraordinary taste, matured up to 3 months and covered with a special spice mixture.
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Air-dried meat
"Sudjuc"
This beef-mutton product has a distinctive hot flavor and is suitable as a snack together with a glass of brandy, wine or vodka.
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Air-dried meat
Sausages "Sudjuc"
This is carefully selected and specially prepared beef, mutton and pork meat stuffed into sheep intestine.
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Air-dried meat
Air-Dried Tongue
We know that if prepared in a proper way, pig’s tongue can be a delicious dish. We have worked on this product, obtained a completely new and unique flavor and introduced a brand new product into the recent market.
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