How to cook sucuk
Slice into 5 mm rounds and pan-fry dry, with no added fat — it releases its own aromatic fat. Classics: sucuklu yumurta (eggs with sucuk), sucuk pide, or as part of a Turkish breakfast with cheese, olives and tea.
Artisan Turkish sucuk
Sucuk is the emblematic dry sausage of Turkish cuisine: minced beef, garlic, cumin, Antep pepper and sumac, slowly cured. Aïntab works with small artisan producers and ships across Europe.
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Sucuk, pastırma or kavurma?
Sucuk is a fermented, cured sausage. Pastırma is air-dried beef coated in çemen (fenugreek, garlic and pepper paste), sliced paper-thin. Kavurma is meat confited in its own fat, ready to reheat.
Storage
Keep sucuk refrigerated at 0–4 °C in its packaging. Once opened, eat within 10 days; it also freezes very well when sliced beforehand.
FAQ
- Is your sucuk halal?
- Yes, our Turkish charcuterie comes from halal artisan producers in Turkey.
- Do you ship sucuk outside France?
- Yes — Belgium, the Netherlands, Luxembourg and Germany, in packaging suited to chilled products.
- How much sucuk per person?
- Around 60–80 g per person as a side, or 120 g as a main.