FIELD: meat industry. SUBSTANCE: method involves preparing raw meat in the form of neck muscle with intermuscular fat from hog half carcasses; preparing salt brine; 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 end of injector needles being equal to one another or differing by no more than 1 C in the range of from 1 C to 4 C; during salting, introducing salt brine at least twice under pressure of 1,5•105-2,0•105 Pa; massaging raw meat in vacuum massaging device for about 10 hours at vacuum extent of 80% and rotational speed of vacuum massaging device drum of 6- 8 rev/min, with temperature of raw meat upon completion of massaging process not exceeding 5 C; providing maturation at temperature of from 0 to 4 C for 24-48 hours and thermal processing in smoking-baking mode involving slight drying in hermetically sealed thermal chamber for 40-60 min at temperature of 64-66 C and relative humidity of 28-30% and two-staged smoking-baking: first stage including smoking at temperature of 76- 78 C and relative humidity of about 30% for 40-60 min and second stage including baking, during which temperature is increased up to 80-88 C, and processing until temperature inside neck is 68-72 C, followed by holding neck at temperature set in thermal chamber for 3-5 min; cooling and packaging neck. EFFECT: improved structural-mechanical properties of raw meat and, accordingly, improved quality and biological value of finished product, reduced production cost. 11 cl, 1 tbl, 4 ex
