Sucuk is a Turkish raw, cured sausage prepared mainly from beef with added mutton and sheep fat, heavily seasoned with garlic, cumin, and paprika. The sausages are dry-cured for 7 to 10 days and retailed unsmoked, developing a firm texture and deep, spicy flavour through fermentation and drying. They are usually eaten warm, sliced and fried or grilled, releasing their aromatic fat. As a raw fermented product, sucuk depends on proper acidification, drying, and salt levels for safety, and reputable producers validate their process against pathogens such as Salmonella and E. coli.