The meat, oils and spices İKBAL uses in bologna production are mixed according to its technique and left to rest for 24 hours, thus provided to develop better taste and aroma. The mixture is minced to prepare bologna dough. During dough preparation, the rough structures in the meat like cartilage, bone and nerve are separated automatically. The ready dough is filled in intestines in the vacuumed filling machines. After filling the products are taken to the air conditioning rooms and subjected to fermentation. The products with completed fermentation are vacuumed, labeled and boxed in packaging department, thus become ready for sales.