Abstract:

Abstract In gastronomic tourism, local designs can be brought from products to increase the awareness of the cuisine of the regions, and their applicability in local products. In this context, the main purpose of the research is to examine the current contributions of Kastamonu pastrami, a local product, to gastronomic tourism in the destination region, and to develop suggestions for development and sustainability. In order to achieve the research objectives, the relevant literature was searched and interviews were conducted with the source people who produce and sell Kastamonu pastrami and who are believed to be experts in their field, through semi-structured interview forms. The obtained data were analyzed with descriptive content analysis. In this study, the place of pastrami in Kastamonu culinary culture, its history, the features that distinguish Kastamonu pastrami from other regions, the current effectiveness of Kastamonu pastrami in gastronomic tourism in Kastamonu, the annual production and sales of pastrami in Kastamonu, the income from pastrami are examined in detail. At the end of the study, suggestions that are thought to contribute to Kastamonu gastronomic tourism and the development of Kastamonu pastrami were developed, and new recipes were presented in the study, since it was concluded that the usage area of Kastamonu pastrami was narrow.

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