A Traditional Meat Product of Kosovo: Kaverma

Year 2023, Issue: 52, 64 - 70, 15.12.2023

Kaltrina Berisha , Hajrip Mehmeti Hysen Bytyqi İsmail Yılmaz

Abstract

Traditional food products are valuable cultural heritage and play an important role in the development and sustainability of rural areas. Kaverma is a traditional meat product of Kosovo that has been produced for generations, but little is known about its history or consumption. This paper aims to describe the production process and use of Kaverma in the rural communities of the Dragash district, in Kosovo, where sheep and cattle are the main sources of meat production. The paper also discusses the challenges faced in preserving and promoting traditional food products like Kaverma. Data were collected through field visits, interviews with local producers, and literature reviews. Kaverma is made from fresh sheep meat and has a unique taste. It is served hot as a dish or as cold meat cut into small pieces. Kaverma has not been reported to be produced or used in other parts of Kosovo, and it faces various challenges, including inadequate standardization, insufficient knowledge regarding its nutritional properties, and limited marketing and distribution channels. The production and consumption of Kaverma in the Dragash region contribute to the local rural economy, heritage, food biodiversity, and sustainability. Thus, it is hoped that this work will raise awareness and multiple significance of traditional food products like Kaverma.

Keywords

Kaverma, meat, rural, sustainability, heritage, biodiversity

Kosova’nın Geleneksel Bir Et Ürünü: Kaverma

Abstract

Traditional food products are valuable cultural heritage and play an important role in the development and sustainability of rural areas. Kaverma is a traditional meat product of Kosovo that has been produced for generations, but little is known about its history or consumption. This paper aims to describe the production process and use of Kaverma in the rural communities of the Dragash district, in Kosovo, where sheep and cattle are the main sources of meat production. The paper also discusses the challenges faced in preserving and promoting traditional food products like Kaverma. Data were collected through field visits, interviews with local producers, and literature reviews. Kaverma is made from fresh sheep meat and has a unique taste. It is served hot as a dish or as cold meat cut into small pieces. Kaverma has not been reported to be produced or used in other parts of Kosovo, and it faces various challenges, including inadequate standardization, insufficient knowledge regarding its nutritional properties, and limited marketing and distribution channels. The production and consumption of Kaverma in the Dragash region contribute to the local rural economy, heritage, food biodiversity, and sustainability. Thus, it is hoped that this work will raise awareness and multiple significance of traditional food products like Kaverma.

Keywords

Kaverma, meat, rural, sustainability, heritage, biodiversity

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