While wandering in Bakırcılar (Coppersmith) Bazaar, he smelled out the pastrami (cured spiced dried beef, bacon). In Kastamonu, which is loyal to its traditions, it is possible to find the natural state of many products because it does not produce natural tastes in mass production. The secret of the job was hidden in what the master was telling: “We put the pastrami meat in rock salt for 3 days and hang it for drying. Then, we wait for about 40 days for self-drying under the sun in the autumn, during what we called Indian summer and we go to the last stage.” This handmade bacon was ready to eat after it was cured with fenugreek. The master cut the pastrami so thin such that the patterns on the bottom of the plate were almost visible. What was the reason for its taste to be indescribable? Was it the Taskopru garlic in its flavor? Did the cattle grow in the highlands? Was it the natural drying methods or clean air of Kastamonu? He could not focus on the answer to these questions when he was eating the pastrami. There he learned that a kind of bread was also made from that pastrami without fenugreek. He felt he enjoyed everything he saw and tasted in this city.