Halk Ege Et: The Meeting Point of Trust, Flavour and Quality
Founded in 1981 and continuing its activities within Aydın Metropolitan Municipality since 2014, Halk Ege Et ensures that delicious and healthy meat reaches your tables safely. We do not compromise on quality and hygiene by using the latest technology in our modern facility in Çine, which is built on 29,900 m² open and 4,200 m² closed area.
Why Halk Ege Et?
As Ege Et, we maintain our commitment to taste and quality at every step with our Halal Slaughter Certificate and environmentally friendly production approach. Behind every slice of meat that comes to your table, there is a team working meticulously and a superior understanding of quality.
Reliable Source and Meticulous Control: In our facility, slaughtering is carried out under the constant supervision of veterinarians in conditions suitable for animal welfare. Animals that pass all necessary health controls are processed with a full traceability system and reach your table.
Hygiene at the Highest Level: In our facility, which has a daily slaughter capacity of 73 cattle and 300 sheep and goats, our products maintain their freshness completely free from microbiological risks thanks to the uninterrupted cold chain and modern sterilisation systems that never deteriorate from the moment of slaughter.
Economic and Accessible Flavour: With a total of 14 Halk Ege Et branches, 13 in Aydın and 1 in Izmir, we offer quality and hygienic meat products to approximately 5,000 citizens daily. Thanks to our fleet of 6 refrigerated vehicles, our products are delivered fresh to our branches.
Support for Rural Development: Halk Ege Et not only offers meat products, but also supports women’s co-operatives. We revive the local economy by supporting women’s co-operatives, which are the driving force of rural development. With 22 women’s co-operative products in our branches, we both support local producers and offer the freshest products to our consumers.
