Kesan Shredded Meat Description and Distinctive Features of the Product: In the 1960s, around Keşan and nearby areas, the absence of electricity meant that meat was carefully cut away from the bones, sliced by hand, and cooked over a wood fire as a preservation method. This cooked meat was then offered to guests, and because of its great popularity, those who prepared it decided to start businesses to earn a living. Originally called "kıyma et" (minced meat), this dish later became known as "Satır Et" and has retained this name ever since. Keşan Satır Et is prepared using meat from the renowned curly-haired, milk-fed lambs of Thrace. The preference for these curly-haired lambs stems from the even distribution of fat throughout their bodies, ensuring consistently superior quality and taste. The lambs chosen for Satır Et are sourced from local villages and typically weigh between 40 and 45 kg. These lambs, aged between 5 and 12 months, are raised naturally in the Southern Thrace region, including areas such as Keşan, İpsala, and Enez. Their diet consists of natural vegetation like clover, thyme, barley, wheat, and corn. A defining characteristic of Keşan Satır Et is that the meat is hand-minced with a knife into pieces roughly the size of lentils. Furthermore, the product is seasoned only with salt, without any additional ingredients such as tail fat, kidneys, internal fat, spices, or bread. This purity in preparation is one of the key factors that distinguishes Keşan Satır Et from other meat products. Production Method: After the slaughter of curly-haired, milk-fed lambs raised naturally in the Thrace Region, the meat is carefully separated from the bones and refrigerated at +4°C for two days. During this resting period, blood is drawn from the meat, which helps improve its tenderness. Once sufficiently softened, all tough elements such as nerves, veins, bones, cartilage, and membranes are removed to prevent hardening. In cases where the lamb meat contains excess fat, up to 30% of veal from the buttock may be added, provided this limit is not exceeded. The rested meat is then placed on a wooden log, preferably made of oak, and subjected to a traditional knife-pounding process known as "dövme". This method manually pounds the meat to a specific texture without the use of machines. The pounding creates a coarser texture than typical minced meat, producing pieces roughly the size of lentils. The avoidance of machinery allows the meat to release its juices gradually, which aids in relaxing and tenderizing the meat. A mixture is made using the lamb’s own fat, not exceeding 20-30%. Only 5 grams of salt per kilogram of meat is added and kneaded thoroughly. The preparation uses solely salt without any additional ingredients such as tail fat, kidney, internal fat, spices, bread, or other additives. This simplicity is one of the key features that sets Keşan Satır Et apart from other meat products. Cooking of Keşan Satır Et is done over oak charcoal, using double-sided wire grills exclusively; grooved or sheet grills are not permitted. The meat is cooked over high heat to achieve better browning, which enhances its flavor. After chopping, kneading, and cooking, the meat is portioned into net weights of about 180-200 grams. Each portion is then stretched to approximately 0.8-0.9 mm thickness to form the desired shape. The finished cooked Satır Et has a brownish hue with a distinct, rich flavor that is uniquely characteristic. It offers a dense yet soft and chewy texture that delights the palate.