In the production of Pastirma, the animals are butchered by the islamic rules. They are made into blocks and are cleaned with salt before putting them into hygienic boxes. The salted meats get washed carefully and get hung up to dry without touching eachother. After the pastirma is dry, they are finished with the "UCARSUCUKLARI" special mix. After this, the pastirma is set to dry again. With a lot of devotion the pastirma gets labelled and made ready to sell.