Traditional Pastourmas – Atlamazoglou 100gr

$88.00

Pastourmas is a dish with roots from the east and more specifically from Cappadocia. Our great gradfather in the need to keep beef for a long time in order to use it in cooking, like many of his jellow villagers, pasteurized it. This procedure was made, as our grandfather, Apostolis Atlamazoglou described to us, on wooden trough. They put one layer of salt, then the meat, again salt alternatively and in the end covered it with salt and left it for several days. Thay then took it our, washed it out of the salt and placed it on a stone surface and pressed with weight, usually using large clean stones. In the develpment of maintenanse the tries to extend the life time of the product with spices.

Package :  100 gr. Packet

 
 
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Description

Pastourmas is a dish with roots from the east and more specifically from Cappadocia. Our great gradfather in the need to keep beef for a long time in order to use it in cooking, like many of his jellow villagers, pasteurized it. This procedure was made, as our grandfather, Apostolis Atlamazoglou described to us, on wooden trough. They put one layer of salt, then the meat, again salt alternatively and in the end covered it with salt and left it for several days. Thay then took it our, washed it out of the salt and placed it on a stone surface and pressed with weight, usually using large clean stones. In the develpment of maintenanse the tries to extend the life time of the product with spices.

Package :  100 gr. Packet

Additional information

BRAND

Atlamazoglou