FIELD: meat industry. SUBSTANCE: method involves providing raw meat in the form of shank separated during deboning from spade of skinless hog half carcasses; preparing salt brine and salting raw meat with the use of multiple needle injector, with salt brine being introduced twice under pressure of 1,5•105-2,0•105 Pa with temperature inside separated raw meat and temperature of salt brine at injector needle outlet ends being equal to one another or differing by no more than 1 C in temperature range of 1-4 C; providing cycled vacuum massaging in vacuum massaging device for 5-7 hours at loading coefficient of 0.6-0.7 and rotational speed of massaging device drum of 4-6 rev/min, with each cycle involving 8-10 min mechanical action and 5-6 min settling; providing temperature of raw meat upon completion of massaging process not in the excess of 6 C; discharging raw meat from vacuum massaging device and providing maturation holding at temperature of 0-4 C for 24-48 hours; performing thermal processing by two-staged cooking: first stage involving cooking at temperature of 58-62 C and relative humidity of 98-99% for 55-60 min, and second stage involving cooking at temperature 74-75 C and the same relative humidity until temperature inside shank is 64-66 C; baking shank at temperature of 180-185 C until temperature inside shank is 69-72 C; cooling cooked-baked shank until temperature inside shank is 6-8 C; packing. EFFECT: improved structural-mechanical and functional-processing properties of raw meat and, accordingly, increased quality and biological value of finished product, reduced production cost. 7 cl, 2 tbl, 2 ex
