The production process takes place in two main stages:

Processing:
The raw meat is first freed from bones, cut into appropriately sized pieces, sprinkled with heated salt, and placed in stainless steel vats. The product is then stored in a refrigerator for two weeks at 6°C to allow for natural salting and maturation.

Cold Smoking:
After two weeks, the meat is hung and smoked with filtered, clean smoke for 3–4 hours using a cold process that lasts 1.5–2 months. Only hardwood chips are used for smoking, which gives the product a unique taste and natural aroma.

The entire production process occurs under natural conditions — no preservatives or chemical stimulants are used.