EGE FERMENTE SUCUKLARI
Our ancestors migrated in 1480 during the Ottoman Period from their homeland Anatolia (Konya/ vicinity of Taurus Mountains) to Rusçuk city of Bulgaria with an empire decree and continued cattle-raising as their means of livelihood here.
At the beginning of 1800s, they started producing and trading Traditional and Natural Fermented Sausage from only Cut of Beef in Rusçuk city.
Our ancestors came together and returned as a big family group to their motherland Republic of Türkiye in 1950 and the surname called KASAP because of the job they did was officially given to them and all of our family elders settled respectively in Edirne, Bursa and subsequently, Çırpı and finally in Tire district of İzmir province in 1951.
In 1952, our deceased grandfather İsmail Kasap established Fermented Sausage production plant in Tire in order to maintain the job of our ancestors.
In 1966, its brand name under the name of EGE was officially registered by Turkish Patent Institute and it continued production and trading as a Registered Brand in 1966.
In 1972, our deceased and beloved father Ali Kasap took manufacturing plant and the company over from his grandfather İsmail Kasap and introduced the taste and fame of Ege Fermented Sausages throughout Türkiye with their different and excellent taste on the palate of fermented sausages without and with Garlic developed through Rumelian method quality and hygienic manufacturing by working with determination.
2017 Ahmet Alper Kasap being the 4th generation representative has been continuing the job of our ancestors, Fermented Sausage production, from 2017 until now. Ahmet Alper Kasap, who has started the job of his ancestors in the earlier years of his childhood on the factory floor, has added quality, value and vision to his production and trading business with the knowledge, experience and the most important parts that he has learned for many years and thus, it became a brand.
Natural Fermentation is an extremely difficult production type demanding important follow-up process. However, Fermented Sausages produced in final process are much more valuable sausages with their high level of protein than the other sausage types in terms of health, quality and taste.
Today, we prepare our 6-type Fermented Sausages with special gourmet products made of Rib Steak and Beef Steak with and without Garlic through our Rumelian Method of production and with our special and ancestral spice formulae. We mix these very special spice blends with our quality beefs that we bring from our own region and then, prepare this mix in the form of a spice festive and add zest to all of our sausages with different and fragrant spice flavors. Our Traditional and Naturally Fermented Sausages do not contain Culture, Gluten, Coloring Agent, Carmine, Fenugreek, Offal and Pork Meat. In our production, Beef Sausage and Beef Salamis and Local Taste Tire Shish Kofte(meatballs on skewers) with Geographical Indication are produced with our special spice mixture and quality of our traditional taste without Gluten and Preservative Chemical Additives.
Our Company meets the obligations and the criteria of ISO 22000 in our modern plant of 600 m2 enclosed space appropriate to AB standards and holds Halal Food Certificate.
Our company growing with Natural and Traditional Fermentation Production method and customer satisfaction in Tire district of İzmir is a Boutique Family company which produces healthy, quality, tasteful and reliable foods.
Ege Fermented Sausages
Ahmet Alper KASAP