Sucuk Museum
Meat, meat cutting and meat preservation techniques have held an important place in Turkish culinary culture for centuries. Our thousands of years old tradition, which we brought to Anatolia from Central Asia with the word "sucuk" in the book "Codex Comanicus", written in Crimean Turkish for the first time in the 1300s, with bacon and roasting, is on our taste buds with different flavors from our breakfast tables to our traditional dishes. acquired taste.
