Başyazıcı

From 1953 to Present In 1953, a family company was established by Mahmut Başyazıcıoğlu, aiming for Kayseri Pastrami to find the value it deserved and for Turkish people to be able to consume “real pastrami” on their tables. Production was started in the Karpuzatan region. The water of Karpuzatan, the wind of Gömeç and the cold of Erciyes were the basic elements of this production. In this region, which overlooks Erciyes, pastrami was started to be produced under natural conditions using the wind and soda water of Karpuzatan. After a production process that lasted at least 21 days, this unique flavor was offered to the Turkish people.