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Vegetables are carried up into high mountain peaks. They are then chopped and crushed, the resulting paste is spread on special platforms to keep it from any would-be consumers. On these peaks the atmospheric pressure is very low, the sky is usually cloudless, and nite time temperatures fall well below freezing. This results in freeze-drying of the food. The food is then wrapped and strored in dry-vaults.

Dirsek is commonly made in elevations above 14,000 ft.

Note: Natives of the Altoplano, in the Andes, have used this type of freez-drying for thousands of years.