FIELD: meat industry. SUBSTANCE: method involves separating raw meat in the form of muscular tissue with intermuscular fat from neck part of cooled or defrosted hog half carcasses; preparing dry salt mixture comprising edible salt and fresh ground garlic; preparing dry spices; puncturing lumps of raw meat with needles along the whole length at least at one side thereof in direction transverse to muscular tissue filaments at 1.5-2 cm interval with following dry salting by rubbing raw meat with dry salt mixture and maturation holding for 3-5 hours at temperature of from 0 to 4 C; dusting raw meat with dry spices and subjecting to thermal processing by heating with hot air in frying chamber at hot air flow speed of 3-5 m/s and temperature of 78-82 C for 14-16 min; providing two-staged baking: first stage involving baking in frying chamber at temperature of 155-165 C and hot air flow speed of 3-5 m/s for time interval providing temperature inside neck within the range of 78-80 C and second stage involving baking for 25-35 min at temperature in frying chamber of 115-120 C at hot air flow speed exceeding that of the fist stage; cooling baked neck in chamber at temperature of from 0 to 6 C until temperature inside baked neck is about 8 C; packaging finished product. EFFECT: improved quality of finished product by uniform salting of raw meat provided by puncturing of raw meat lumps by needles, intensified maturation process, improved organoleptical properties such as succulence, improved appearance, consistence and color of finished product by selecting optimal thermal process modes. 7 cl, 1 tbl, 2 ex
