FIELD: meat industry. SUBSTANCE: method involves separating raw meat with pH value of 5.4-5.8 in the form of ham of coxofemoral part of hog half carcasses; preparing dry salt mixture comprising nitrite salt and flavor-aromatic additive; salting raw meat by charging raw meat and dry salt mixture into massaging device and adding bacterial preparation; processing raw meat at continuous rotation of massaging device drum for about 4 min for time interval of 10-12 revolutions with following cyclic massaging and keeping temperature of about 5 C inside raw meat and in zone close to massaging device, with time of each cycle being 0.010-0.067 of total cycles time and ratio of drum rotation time and stand time in each cycle being (1-3):(45-100) at rotational speed of massaging device drum of 2-5 rev/min; discharging raw meat from drum and placing in salt brine comprising 5.7-6.3 wt% of nitrite salt per 100 l of salt brine for about 8 days and holding for maturation at temperature of about 8 C; using salt brine in an amount of 45.0-55.0 wt% per 100 kg of raw meat; withdrawing raw meat from salt brine; tying and molding at temperature of 8- 12 C initially for 45-49 hours at pressure of 0.5-0.6 MPa and further for 23-25 hours under pressure of 0.7-0.9 MPa; directing raw meat for thermal processing and drying. EFFECT: increased efficiency by optimized selection of salting, maturation, massaging and smoking processes and, accordingly, increased shelf life and improved organoleptical properties of finished product. 9 cl, 2 tbl
