Apikoğlu is a renowned Turkish family-owned company specializing in the production of processed meat products, with a rich tradition dating back to 1910. It was founded by Kirkor Apikoğlu in Kayseri and is now recognized as a pioneer in the industrial production of cured meats in Turkey, especially sujuk and pastirma. Carefully selected cuts of beef, natural spices, and a fermentation process lasting 7–8 days ensure authentic flavor and texture.
Today, Apikoğlu proudly operates a modern production facility in Tuzla, which combines state-of-the-art technology with over a century of experience. The facility produces a wide range of delicacies, including sujuk, pastirma, kavurma, salami, sausages, and other high-quality meat products. At the heart of every product remains the same philosophy - no compromise on taste, hygiene, or tradition.
Apikoğlu continues to honor the legacy of its founders while meeting the demands of the modern market, both in Turkey and abroad.
Divan Pastırma ve Sucuk is a Turkish company specializing in the production and sale of traditional meat products, including pastırma, sujuk, and mantı. Established in 1952 by H. Mehmet Sözduyar in Kayseri, the company began as a small workshop in the Karpuzatan area, focusing on wholesale and retail operations. Later, the leadership was taken over by H. İbrahim Sözduyar, and today, the third generation - brothers Metin, Murat, and Mehmet Sözduyar - continues the family tradition under the brand Sözduyar Sucuk ve Pastırma. The company is dedicated to preserving traditional production methods while integrating modern technologies to ensure high quality and authentic flavors in its products. Their product range includes various types of pastırma, sujuk, kavurma, and mantı, which are available both in physical stores and through online orders.
Cumhuriyet Sucukları is a Turkish company specializing in the production of traditional cured meat products, particularly sucuk. Founded in 1923 in Afyonkarahisar by a butcher known as "Kasap Kara Mehmet," the company has become one of Turkey's most renowned brands for sucuk and other meat products. The production process combines traditional recipes with modern technologies, ensuring high quality and authentic flavor. Sucuk is made from 100% beef, seasoned with spices and salt, and prepared without heat treatment, resulting in a fermented product with a rich taste.The distribution network spans a wide range of retail locations across Turkey, including supermarkets and specialty stores. Additionally, the products are available through online platforms, making it convenient for customers to access their favorite items.
Yağcı Gıda Gurme Mağazası is a renowned store located in Kayseri, Turkey, specializing in high-quality traditional products such as pastırma, sujuk, mantı, kavurma, tulum cheese, and other regional specialties. Their products are well-known for their authentic taste and meticulous preparation, making them a popular choice among fans of Turkish cuisine. In addition to their physical store, Yağcı Gıda offers online ordering, allowing customers across Turkey to enjoy these delicacies.
İkbal is a Turkish food producer specializing in meat and meat products, operating as part of the broader İkbal Group, whose origins date back to the early 20th century when the business began as a small restaurant in Afyon. Over time, the company evolved into a well-established food business with operations spanning food production, confectionery, hospitality, and retail. İkbal is particularly known for traditional Turkish meat specialties such as sucuk, pastırma, sausages, and other delicatessen products. The brand maintains a strong connection to Afyonkarahisar, a region with a long-standing tradition of meat production and an important place in Turkey’s gastronomic heritage. Today, İkbal holds a stable position in the Turkish market through its production facilities, branded sales channels, and online retail presence, making it a long-recognized name in the country’s meat industry.
Traditionally produced in the Aegean province of Afyonkarahisar, Pastırması is a Halāl certified cured meat product of Anatolian origin. Also known as pastirma, pastourma, bastirma, basterma or basturma (Turkish for 'pressed meat'), the heavily seasoned, spice-coated beef is one of the essential ingredients of Ottoman cuisine. In fact, in Türkiye alone there are more than twenty different varieties of pastırma. Afyon Pastırması is prepared by salting the beef, then washing it with water and letting it dry. After about two weeks, the blood and excess salt are pressed out of the meat which is, prior to thorough air-drying, thickly coated with çemen, a red spice paste made with garlic, fenugreek, cumin and hot paprika. Afyon Pastırması is usually served with eggs for breakfast or enjoyed as mezze, thinly sliced and washed down with rakı, an unsweetened, anise-flavored Turkish liqueur.
Pastırma is a highly seasoned, air-dried cured beef from Türkiye. It is made by pressing and salting beef, then drying it and coating it with a thick spice paste known as çemen, which contains ground fenugreek, garlic, paprika, and a mix of other spices. This paste not only infuses the meat with a distinctive aroma and flavor but also acts as a protective layer during the final drying stage. The process results in a richly colored, firm-textured meat that is sliced thinly and served uncooked or lightly cooked in various dishes. Pastırma is prized for its deep umami taste and intense spice character, often enjoyed on its own, with eggs, in börek, or folded into stews and pilafs for added richness. The preparation of pastırma is labor-intensive and follows a careful balance of drying and seasoning that preserves the meat while enhancing its flavor. While beef is the most common base, other cuts and meats have been historically used, though rarely today. The word itself is believed to come from the Turkish verb "bastırmak," meaning to press, referencing the pressing stages of its preparation. Pastırma has a long culinary history in Türkiye, with links to both Ottoman and earlier Turkic preservation techniques, and it is often considered one of the most refined examples of cured meat in the region.
Rousong is a Chinese dried meat product consisting of fluffy shredded pork that is usually seasoned with sugar and soy sauce. There are two main types of rousong: pork fu and pork sung, where pork fu is less fried, less shredded, and has a lighter color than pork sung. It can be consumed as a topping for rice, congee, tofu, noodles, and pasta, or as a filling for egg rolls, onigiri, and sticky rice rolls, but it can also be consumed on its own. For those with a sweet tooth, rousong can also be used as a topping or filling for sponge cakes. Rousong dissolves quickly when consumed, leaving a combination of sweet, salty, and meaty flavors on the palate. In Singapore, it is quite popular to consume pork floss buns, which are buns coated with mayonnaise and rousong, and they are available at numerous bakeries across the country.
Whether it is referred to as chả lụa in the central and southern parts of the country, or as giò lụa in the northern regions, this famous pork delicacy is one of the most common meat products in Vietnam. Before it is wrapped in banana leaves and steamed, the meat is pounded into a thick paste and seasoned with various spices, starchy flour, and fish sauce. Characterized by its dense, homogenous texture and pale color, chả lụa is a staple ingredient in traditional Vietnamese cuisine. Often referred to as a sausage, ham, or a meatloaf, sliced chả lụa is always served on Vietnamese New Year, but it is also enjoyed as a condiment or a complement to various everyday dishes.
Zhaya is a preserved horse meat product made from a specific cut taken from the upper hind leg of the horse and prepared in Kazakhstan, where it is recognized as a valued meat item associated with guest meals and ceremonial tables rather than everyday cooking. Its development is rooted in steppe pastoral life, where horses held central economic and social importance and slaughtering one required careful use of every part, leading to preservation methods that emphasized whole-muscle cuts instead of minced meat and allowed meat to be stored and transported over long distances without spoilage. Preparation begins with separating the lean muscle from the hind leg, salting it thoroughly, and air-drying it under controlled conditions, sometimes followed by light smoking depending on regional practice, after which the meat may be boiled before serving or sliced thin and served as-is, with minimal seasoning to preserve the character of the cut. Serving usually involves slicing zhaya across the grain and arranging it on a platter either on its own or alongside other horse meat products, and it is often incorporated into large shared meals rather than presented as a standalone portion. What distinguishes zhaya is its use of a single intact muscle rather than fat-layered or stuffed preparation, resulting in a dense, lean texture and a clean meat profile that contrasts with richer horse sausages such as qazı. It is eaten during family gatherings, weddings, commemorative meals, and honored guest occasions, commonly shared communally, and it pairs naturally with flat dough dishes, noodles, or simple breads, as well as softened onions and clear broths, while beverages such as black tea, lightly salted broth, or fermented mare’s milk are consumed alongside to complement its firmness without adding sweetness or acidity.
Jinhua is a traditional type of dry-cured ham originating from the city of Jinhua in the Zhejiang province. The ham is produced using the hind legs of native Chinese pig breeds that have great meat and thin skin. Many procedures are necessary to produce this salty and tough ham, such as dressing, trimming, salting, washing, drying, fermenting, and smelling. The ham leg is cleaned, dressed, and salted six times, about a month between each salting. It is then stored in cool and dark place from six to eight months in order to develop the distinct flavor and aroma. Jinhua ham is typically used as a flavoring for stews and braised dishes, as well as making broths and stocks for Chinese soups. Due to the fact that it's tough and intensely salty, this lute-shaped ham is usually not eaten by the slice.
Xuanwei ham is a traditional dry-cured ham from Qujing prefecture, China’s most famous ham-producing region. The Xuanwei ham was first produced some 250 years ago, in 1766. It is made with local Wujin pigs with a high fat percentage. Once cleaned, the ham is generously salted about three times, then hung in a well-ventilated room and left to cure for about a year. At about 5 months, the ham will start to grow a powdery mould, which simply means it’s been cured properly. The ham is very sensitive to weather conditions, meaning any changes will impact its flavor, so it’s important to always check and adjust the moisture in the room in which the ham is stored. Xuanwei ham is aged for a minimum of 8 months, and once it’s been aged for 3 years, it can be eaten raw. Since the Chinese are not prone to eating raw meat, Xuanwei ham is usually used in soups, stews, and braised dishes.
Thịt trâu gác bếp is a traditional meat product originating from the mountainous Sapa region, where it's prepared by the Black Thai people of Sapa. It consists of cured and dried buffalo meat, and it originated from the need to preserve food for the rainy seasons. On the outside, the buffalo meat is dark brown, but on the inside it's bright red. The meat is seasoned with salt, pepper, garlic, and ginger, and it's then hung from their kitchens from 8 months up to a year. After that period, it's usually stewed, grilled, or cooked into various dishes. It's said that the first bite might be a little tough, but after that the flavors become sweet and pleasant.
Zhal is a preserved horse meat product made from the thick fatty layer taken from the neck and mane area of the horse and prepared in Kazakhstan, where it is regarded as a distinct and prized component of horse-based cuisine rather than a general cut of meat. Its use is tied to steppe pastoral practices in which horses were central to subsistence and status, and where careful anatomical knowledge guided how different parts of the animal were separated and preserved, with the neck fat valued for its richness and ability to withstand salting and drying without losing structure. Preparation involves removing the dense fat layer in long sections, salting it thoroughly, and air-drying it over time, sometimes followed by light curing alongside other horse meats, after which it may be boiled gently before serving or sliced thin in its cured state, depending on the occasion. Serving typically places zhal on a shared platter alongside other preserved horse meats, cut into narrow slices so its firm fat can be eaten in small amounts rather than as a main portion. What distinguishes zhal is its composition as nearly pure fat rather than muscle, giving it a texture and mouthfeel that contrasts sharply with lean cuts such as zhaya and making it a complementary element rather than a standalone dish. It is eaten during large gatherings, guest meals, and ceremonial occasions, shared communally and often served early in the meal, and it pairs naturally with flat dough dishes, noodles, or breads that balance its richness, while beverages such as black tea, lightly salted broth, or fermented mare’s milk are commonly consumed alongside to offset its density without adding sweetness.
Kayseri Pastırması is a cured beef product characterized by a multi-stage process of salting, pressing, and air-drying, finished with a distinctive spice coating known as çemen. The item originates from the Kayseri province in central Turkey, a region whose specific climatic conditions are integral to the product's identity. In March 2026, Kayseri Pastırması was officially granted Protected Geographical Indication (PGI) status by the European Union, making it the 46th Turkish product to receive such legal protection across the bloc. The presence of this cured meat in Kayseri is linked to the migratory patterns of Central Asian Turkic tribes who settled in Anatolia during the 11th century. These mobile populations utilized pressure and salt to preserve meat for transport, often placing slices under their saddles. This method evolved within the sedentary culture of Kayseri, where the city's position on the Silk Road and the proximity of Mount Erciyes provided a specific environment for large-scale production. The localized "pastırma summer", a brief period in late autumn characterized by dry winds and significant temperature fluctuations between day and night, is specifically utilized to achieve the correct tenderness and moisture reduction in the meat. Production begins with selecting cuts from the back, hind leg, or foreleg of male cattle. The meat is slit at 45-degree angles and rubbed thoroughly with a curing salt mixture containing nitrite to fix the color and prevent spoilage. After resting for several days, the meat is washed, hung to drain, and then subjected to a heavy pressing stage to remove residual fluids and flatten the fibers. A subsequent drying period in open air or climate-controlled rooms follows. The unique technical component is the application of çemen, a paste composed of fenugreek seed flour, crushed garlic, hot and sweet red pepper, and water. This paste acts as an antimicrobial barrier and an airtight seal, allowing the meat to age without rotting while infusing it with a dominant cumin and garlic aroma. A unique attribute of the item is that while technically raw, the extensive curing and pressing phases render the proteins highly digestible and safe for consumption without further cooking. Connoisseurs in Kayseri prioritize specific cuts like kuşgömü (fillet) and tütünlük (rib eye), which are noted for a softer texture that requires minimal chewing. Kayseri pastırması is served in translucent, paper-thin slices, often cut by hand with a long, sharp knife to preserve the integrity of the muscle fibers. It is a central element of the breakfast table and a standard component of appetizers. In hot preparations, it is used to flavor legumes, particularly kuru fasulye (white bean stew), or cooked with eggs. The most common beverage pairing is black tea, as the tannins help cut through the intensity of the garlic and salt. It is also frequently paired with ayran (a salted yogurt drink) or freshly pressed fruit juices. In a social dining context, it is a staple accompaniment to rakı, where the aniseed notes of the spirit balance the pungent, savory profile of the çemen.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot,
nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable.
For the “Top 15 Asian Cured Meats” list until June 03, 2026, 321 ratings were recorded, of which 177 were recognized by the system as legitimate.
TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods,
instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.
The initial list of top producers was compiled based on available reviews, awards, local recommendations, media and blog coverage, and consumer reviews.
The list will be updated with ratings from TasteAtlas local ambassadors and TasteAtlas users.
