The salami is made from fresh pork meat which after deboning and manual fat and nerve removal executed by expert personnel, is minced. The pork fat (lard) is cut into small cubes by a special lard cutting machine. Afterwards the ingredients added to the minced meat i.e. cubed fat, salt, whole grains of pepper, garlic and nitrates, are kneaded until blended properly.​The mixture is stuffed in animal casing, then tied manually into pieces, which is also part of the traditional production method, tied in knots per pairs and finally hung in the curing chamber. Since our salami is a product of natural curing, it requires from 8 to 16 days of fermentation, depending on the intestine diameter and the weather conditions.