FIELD: meat industry. SUBSTANCE: method involves separating raw meat from hog half carcasses; preparing salt brine comprising edible salt, sodium nitrite, ice-water mixture and phosphatic preparation; salting raw meat by injecting salt brine with the use of multiple needle injector, with temperature inside separated raw meat and temperature of salt brine at outlet ends of injector needles being equal to one another or differing by no more than 1 C within temperature range of 1-4 C; using salt brine in an amount of 20.0-350% by weight of raw meat; providing two-staged salting under pressure of from 1,5•105 Pa to 2,0•105 Pa; performing thermal processing of salted raw meat with smoke-air mixture in hermetically sealed thermal chamber by slight drying for 40- 60 min at temperature of 64-66 C and relative humidity of 28-30%, with following smoking at temperature of 76-78 C and relative humidity not exceeding 30% for 40-60 min; baking at temperature of 80-88 C until temperature inside product reaches 68-72 C; cooling finished product to temperature not higher than 10 C; providing servicing cutting of product at temperature inside product not higher than 6 C into slices of 0.7-10 mm thick by means of cutting machine equipped with disk cutter applying to product pressure of 5-7 kg/sq.cm at cutting speed of 30-50 cuts/min; providing layer-by-layer or patterned distribution; packaging in polymeric film, including thermally moldable film, or into bags of polymeric film; sealing packages. EFFECT: improved structural- mechanical and functional-technological properties of raw meat and, accordingly, increased quality and biological value of finished product, and reduced production cost. 20 cl, 5 ex
