In this study, Tokat Bez Sucuk, a traditional product of the Turkish cuisine culture with a geographical indication, was examined. It was intended to reveal the use of Tokat Bez Sucuk in the local cuisine culture in the framework of sustainable gastronomy, its production stages, and its differences from other types of sausage. In this context, interviews were conducted with nine participants who produced Tokat Bez Sucuk using the semi-structured interview technique. In the interview, which included various questions ranging from the stages of production to the consumption habits of Tokat Bez Sucuk, important information that would contribute to the field was obtained from the producers. In addition, the transfer of Tokat Bez Sucuk, which is a cultural gastronomic value, to future generations and its importance in terms of sustainable gastronomy were emphasized. In line with the information obtained, various suggestions were made for the standardization, promotion, preservation, and sustainability of Tokat Bez Sucuk, which is an important component of gastronomic tourism.