Kangal Soujouk

Freed from all tendons and cartilages, beef meats are mixed with salt and other spices and minced through meat grinder. Then, the meats are filled into the special covers made of natural intestines skin covers appropriate for kangal Soujouk and subjected to the thermal process for maturation. After completing the maturation stage, kangal soujouks are labeled and placed into special covers and put on the market in the half-vacuumed packages