The production of mazzit involves several steps:

Preparing the Mixture: Before the blood arrives at the production facility, a mix of peeled local onions, raisins, sugar, cocoa powder or liquid chocolate, and other ingredients is slowly cooked until the onions turn brown.

Blood Extraction: While the mixture is being prepared, blood is extracted from either swine or male bovines at an approved local abattoir. Fibrin is mechaniccaly removed to prevent coagulation, ensuring hygiene standards are met. The blood is then packed and dispatched to the production facility within 2 to 4 hours.

Combining Blood with Mixture: At the production facility, the blood is mixed with the pre-prepared mixture in a non-heated metal container. The blood comprises approximately 55% of the final mixture, with onions at 20%, sugar at 20%, and the remaining ingredients making up the rest (up to 10%).

Stuffing: The mixture is poured into local intestines using a funnel. The intestines are then tied to form individual sausage-like shapes, connected in a chain. Each piece is crafted based on experience to weigh approximately 0.8 Kg.

Finishing: The mazzit is briefly cooked in boiling water until it floats. It is then submerged in salty water and refrigerated for sale.

Variations and Tradition

Mazzit recipes can vary slightly between producers, with each family typically guarding their unique recipe, passed down through generations. Variations are mostly in the added sweet spices and flavorings, which make up a small portion of the total mixture.