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DRIED MEAT

BEEF BASTURMA 

History : The first mention of Basturma dates back to 95-45 BC and takes us to Armenia, which was ruled by the powerful king TIGRAN the Great .

Armenian merchants traveled to trade in distant lands such as China and India. During the long journeys, these merchants packed homemade food that will guide them through bad times. At first, only traditional vegetable dishes were packed for the journey, and when these merchants returned, they strongly craved the meat and other flavors of their country. It is believed that the technology of air drying (the meat) was developed during this time. Air drying prolonged the shelf life of beef, so air-dried meat Basturma was created. Its use is also mentioned in Byzantium.

Interesting Fact: Who is the king who has the most number of operas dedicated to him?Curiously enough, that King is Tigran the Great, King of the Kingdom of Armenia in 95-55 BC.There are 23 operas ‼️about him in total, written by known European composers.This might be good news for lovers of music and opera in particular, as well as for those interested in history of Armenia.


BEEF SUJUCH (Armenian edition) - New sausage! 

Sujuch, raw meat that has not been heat treated. Beef, as well as various spices are used as raw materials for cooking. It is a common food in Armenian cuisine.

The main ingredients of Sujuch recipe are minced meat (usually beef or lamb) ,cumin, sumac, garlic, salt, red or pepper.



Trokenfleisch

7.30 CHF 7.3 CHF
The recipe for Sujuch:
For 4-5 days minced meat is minced with a meat grinder, the hole size of which should not exceed 2 millimeters. Then add to the minced meat chopped garlic and the rest of the spices that the recipe contains. The fat is salted for 6-7 days, then minced on a meat grinder with holes of at least 2-3 mm and mixed with minced meat. The mixture is left to mature for 1-2 days, after which it is poured into the membranes of small intestine with the help of syringes. Spraying is usually carried out at 75% of the salt capacity, after which a circle with a diameter of 10-15 diameters is indicated. The filled sticks are placed on a flat surface and pressed at 0-2 ° C for 3 days. Sujuch is hung for 12-15 days at a temperature of 12 ° C.
100g - 7.30 CHF
Sujuch hermetically packaged by the manufacturer. Slices have different weight, from 0.6 kg to 1.2 kg. If you wish to order, please contact us to specify the weight.

Trockenfleisch

8.00 CHF 8.0 CHF

The recipe for beef Basturma .
Beef topside of about 2.5 - 3 kg is wet cured for 7 - 10 days. Depending on the recipe, spices such as nutmeg or cloves are already added to the brine. After curing, the meat must be dried, about 30 days. This is best done in fresh mountain air. There is plenty of it in the Caucasus around Yerevan. Then the piece of meat is pressed, for about 1 week. Clamped between 2 wooden boards, the pressure is increased daily to squeeze out all the liquid. It comes to the preparation of the 'Chaman', the seasoning paste made of fenugreek, garlic, chilies, paprika, vinegar and water. In the mortar, the ingredients are pounded until creamy, in the end it must be a not too dry paste. About one centimeter thick, the 'Chaman' is spread on the meat all around. Then the piece of meat is pulled on butcher's string and left to dry for another week.
Today, Basturma is popular as an appetizer, especially when sliced very thinly. High-quality meat and bread should not be missing at an aperitif, as well as various finger foods and, of course, the appropriate Armenian wines.
100g - 8.00 CHF
Basturma hermetically packaged by the manufacturer. Slices have different weight, from 0.6 kg to 1.2 kg. If you wish to order, please contact us to specify the weight.

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