Harilo achar refers to the brand of Nepali achar, made by the food industry namely “Harilo Agro Industry” manufacturing variety of meat-based pickles including chicken sittan, buff sukuti, buff sittan, and fish sittan. Meat pickles is a dish of preserved meat that is used as a side dish. The technique for preserving food involves pickling meat through fermentation or drying, which affects the physical and chemical characteristics of the pickles. This research assessed the preparation method and chemical makeup of various types of meat, including chicken and fish pickles. Each type of pickle has a distinct preparation process that comprises cleaning, cutting, chopping, thawing, drying, smoking, frying, cooking, cooling, and packaging. The proximate analysis examined moisture, fat, protein, ash, dietary fiber, and carbohydrates, while the sodium content was also evaluated. The moisture levels for chicken sittan, buff sukuti, buff sittan, and fish sittan are (15.80, 10.25, 14.22, and 13.65) %, respectively. The total fat levels in chicken sittan, buff sukuti, buff sittan, and fish sittan are (16.20, 9.52, 15.90, and 15.60) %, respectively. The protein content for chicken sittan, buff sukuti, buff sittan, and fish sittan is (6.85, 37.01, 4.90, and 8.52) %. The ash content of chicken sittan, buff sukuti, buff sittan, and fish sittan is (2.55, 1.60, 1.62, and 2.58) %, respectively. The dietary fiber in chicken sittan, buff sukuti, buff sittan, and fish sittan is (0.87, 0.10, 1.035, and 1.035) %. Finally, the sodium levels in chicken sittan, buff sukuti, buff sittan, and fish sittan are (1145, 210, 1285, and 1640) mg/100g. The study concluded that the Harilo Agro Industry produces several types of pickles, including chicken sittan, buff sukuti, buff sittan, and fish sittan, and documenting the methods of pickle preparation presents a greater opportunity to scale up.