FIELD: meat industry. SUBSTANCE: method involves preparing raw meat of neck muscular part of hog half carcasses with pH value of 5.4-5.8; treating raw meat with dry salt mixture comprising nitrite salt and flavor additive; processing raw meat in massaging apparatus and additionally introducing bacterial preparation while continuously rotating drum thereof for about 4 min during 10-12 revolutions; providing cyclic massaging in the same massaging apparatus with ratio of drum rotation time and standing time in each cycle being (1-3) : (45-100) at drum rotational speed of 2-5 rev/min; upon termination of massaging procedure, discharging raw meat from massaging apparatus and transferring it into salt brine containing 5.7-6.3% of nitrite salt per 100 l of salt brine for about 8 days and holding for maturation 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 and tying with following pressing; providing smoking process by multiple sequential induced supplying into thermal chamber of air providing passive smoking phase and of smoke-air mixture providing active smoking phase, with temperature, relative humidity and air flow speed being controlled. EFFECT: increased efficiency in salting and maturation procedures during cyclic massaging in massaging apparatus, optimized salting and maturation, massaging and smoking modes and, accordingly, improved quality and prolonged shelf life of finished product. 10 cl, 2 tbl, 2 ex
