A production company added a different dimension to sausage, which is one of the most important tastes of the gastronomy city of Afyonkarahisar, and covered its outer surface with 15 different spices. The “Valantina” sausage, which appeared as a new flavor, became the favorite of the tables. A sausage production company from Afyonkarahisar added a different dimension to the world-famous sausage of the city. After the sausage prepared by traditional methods is dried, its outer surface is covered with 15 different spices. Drawing attention both with its appearance and its taste, sausage has become the new favorite of softas. That can be consumed raw and undercooked sausages, Istanbul, Ankara, Izmir Turkey offers a taste and aroma of the order of several provinces, mainly alıyor.farkl
Production Company Manager Numan Dikici said that they produce valantina sausage using traditional methods. Stating that Valantine sausage stands out among other products thanks to the spices coated on the outside, Director Dikici stated that a special aroma and taste was obtained with the effect of these springs. Stating that they obtained a special flavor by using 15 different spices, Dikici said, “The production of our Valantina sausage is not much different from the traditional sausage. In the first stage, we fill the sausage into synthetic intestines and let it dry. After it dries, we do the peeling process. Then, we cover the outer surface with spices and let it dry again. In this 1-month drying process, up to 30 percent of kilograms are lost. In other words, the rate of moisture in it decreases by 30 percent. Since the sausage is completely dry, it has become quite suitable to be consumed raw. This consumption can be consumed by cooking, of course, in order not to lose the aromatic compounds, ”he said.
