FIELD: meat industry. SUBSTANCE: method involves preparing raw meat by trimming hog half carcasses and separating raw meat pieces therefrom; preparing salt brine comprising edible salt, sodium nitrite, and phosphate-containing preparation; salting raw meat by injecting salt brine with the use of multiple-needle injector, with temperature inside separated raw meat and temperature at injector needle outlet ends being equal to one another or differing by no more than 1 C within temperature range of 1-4 C and salt brine being introduced at least twice under pressure of from 1,5•105 Pa to 2,0•105 P; providing cyclic massaging in vacuum massaging apparatus for 6-16 hours at rotational speed of massaging apparatus drum of 4-8 rev/min and temperature inside raw meat at the end of massaging procedure not in the excess of 6 C; providing mechanical action for 8-22 min and standing for 18-42 min in each cycle; holding raw meat outside vacuum massaging apparatus for maturation for about 24 hours; molding; providing thermal processing by at least single- staged cooking with following at least single-staged cooling until temperature inside finished product is 4-6 C; packing finished pork product. EFFECT: improved structural-mechanical and functional-processing properties of raw meat and, accordingly, increased quality and biological value of ready product, and reduced production cost. 39 cl, 1 tbl, 8 ex
