FIELD: meat processing industry. SUBSTANCE: method involves preparing raw pork and saline solution; salting pork by injection with the use of multiple-needle injector, with temperature inside raw pork and temperature at outlet ends of needles being equal or differing by no more than 1 C in temperature interval of from 1 C to 4 C. In the process of injection, saline solution is introduced at least twice under the pressure of from 1,5•105 Pa to 2,0•105 Pa. Method further involves massaging for 6-10 hours combined with vacuumizing at vacuum extent of 80% at rotational speed of drum of vacuum massaging device of 6-8 rev/min so that temperature of raw meat material does not exceed 5 C; providing maturing at temperature of 2-4 C for 24-48 hours; providing light drying of formed neck at temperature of 64-66 C, relative humidity of 28-30% for 40-60 min; boiling at temperature of 76-79 C for 40-60 min and cooking at temperature of 74-76 min and relative humidity of 98.0-99% until temperature inside food product reaches 68-72 C; cooling with cold air of 0-4 C until temperature inside food product reaches 6-8 C. EFFECT: improved structural-mechanical and functional-processing properties of raw meat and, accordingly, increased quality and biological value of ready product and reduced production costs. 11 cl 2 tbl
