FIELD: meat industry. SUBSTANCE: method involves providing raw meat of spine-loin part of hog half carcasses with pH value of 5.4-5.8; salting raw meat and holding for maturation by processing in massaging apparatus with the use of dry salt mixture comprising nitrite salt and flavor additive; introducing bacterial preparation at continuous rotation of massaging apparatus drum for about 4 min during 10-12 revolutions; providing cyclic massaging with ratio of massaging apparatus drum rotation time and standing time in each cycle being (1-3):(45-100) at drum rotational speed of 2-5 rev/min; discharging raw meat from massaging apparatus and placing in salt brine containing 5.7-6.3% of nitrite salt per 100 l of salt brine for about 8 days at temperature of about 8 C, with salt brine being used in an amount of 45.0-55.0% per 100 kg of raw meat; withdrawing raw meat from salt brine, tying and pressing; smoking by multiple sequential forced supplying into thermal chamber of air providing passive smoking-slight drying phase and of smoke-air mixture providing active smoking phase, with temperature, relative humidity and air flow speed being controlled. EFFECT: increased efficiency of salting and maturation processes during cyclic massaging in massaging apparatus, optimized salting and maturation, massaging and smoking modes and, accordingly, prolonged shelf life and improved quality of finished product. 10 cl, 2 tbl, 2 ex
