Elazig Orcigi Product Description and Distinctive Features: Orcik is a type of walnut sausage, typically made during grape harvest. It is prepared by dipping previously prepared and threaded walnuts into grape juice obtained during the grape harvest, then drying them. Orcik is closely associated with the city of Elazığ.The distinctive features of Elazığ Orcik arise from the use of local grapes and newly harvested walnuts specific to the region. Orcik should be made from freshly harvested walnuts and newly harvested fresh grapes grown in the Elazığ province. Production Method: Locally harvested walnuts from the new season are cracked, and each walnut is shaped into four pieces. Each piece, with the concave side of the walnut facing upward, is pierced with a thin needle onto cotton threads. The lengths, approximately one meter, are hung for complete drying, allowing the walnuts to dry. When the locally grown grapes are ready for harvest, they are collected, pressed in bags or pools, or their juice is extracted by crushing. The grape juice is placed in a large cauldron, and the boiling process is initiated. During the boiling process, the sediments in the grape juice are settled, and the water content in the grape juice is reduced. When the Brix value reaches approximately 70-72, the grape juice is transferred to cotton cloth bags, and sediment, grape seeds, etc., are filtered out. The measured amount of filtered grape juice is separated; a portion is reserved for making the raw mixture, and the remaining part is returned to the cauldron for the heating process. Meanwhile, based on the measured amount of grape juice (for 40 liters of grape juice, 2.5 kg of flour), flour is sifted into a bowl, and the reserved grape juice is added while continuously stirring to prevent lumping. The resulting fine consistency raw mixture is sifted through a fine sieve to separate sediment and flour lumps. This prepared raw mixture is gradually added to the cauldron's grape juice, with a portion of the hot grape juice added to bring it to a temperature similar to the grape juice in the cauldron. The prepared raw mixture is slowly poured into the boiling cauldron's grape juice while the heat is increased. The raw mixture added to the cauldron is continuously stirred with paddles. The stirring process continues at an accelerated pace, ensuring a homogeneous cooking. After boiling starts, continue stirring for an additional 5 minutes, then remove the heat under the cauldron. The previously prepared walnuts threaded onto strings are dipped into this mixture and hung for a while to dry. This process is repeated once or twice. The orciks are left to dry, and depending on the temperature, the drying process is completed within a few days. Once dry, the orciks are cut into 15-20 cm lengths, making them ready for consumption. Elazığ orcik is evaluated based on the remaining mass, considering the walnut ratio in the net weight of the product in its characteristic analysis. Elazığ orcik should contain at least 30% walnuts.The produced orcik should be stored at room temperature and in dry conditions. When stored under the specified conditions, orcik has an average consumption life of 7-8 months.