Madari meat products are always prepared under the most sanitary conditions following traditional methods, using fresh meat and freshly grounded spices. The meat is always soaked in regional red dry wine for a specific period depending on the product. The products are placed interchangeably into one of the five smoke rooms or otherwise called ‘kapnistiri’ for different time periods at different temperatures, using only local wood.

The ‘kapnistiri’ is a traditional room where meat is smoked. It is a room built specifically for this purpose, coated with ‘pirotouvlo’ - a special kind of tile that can not only withstand high temperatures, but also has insulating properties which help maintain the desired temperature. A small fire is built inside the ‘kapnistiri’ and the meat is smoked slowly with the help of the rising temperature and the smoke. The wood used is from the region of Madari from plants and trees like: Quercus Alnifolia, Almus Orientalis and Quersus Coccisera.

Meat products produced in the area are certified as products of origin. ‘Pitsilia’ area is the most famous region in Cyprus producing Genuine Cypriot Traditional Meat Products. The factory is at 1,175 meters above see level in Kyperounda with state of the art technology and trained personnel.