FIELD: meat industry. SUBSTANCE: method involves separating raw meat in the form of spade part from hog half carcasses in skin or skin-free; preparing salt brine; salting raw meat by injecting salt brine at least twice with the use of multiple- needle injector under pressure of from 1,5•105 Pa to 2,0•105 Pa, 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; massaging in vacuum massaging apparatus for 5-7 hours at loading coefficient of 0.6-0.7, rotational speed of massaging apparatus drum of 4-6 rev/min with mechanical action for 8-10 min and standing for 5-6 min in each cycle and with temperature of raw meat at the end of massaging procedure being no more than 6 C; discharging raw meat from vacuum massaging apparatus and holding for maturation at temperature of 0-4 C for 24-48 hours; thermal processing by two-staged cooking: first stage including cooking at temperature of 58-62 C and relative humidity of 98- 99% for 55-60 min and second stage including cooking at temperature of 74-75 C and the same relative humidity until temperature inside spade is 64-66 C; baking spade at temperature of 180-185 C until temperature inside spade is 69-72 C; cooling cooked and baked spade until temperature inside spade is 6-8 C; packing finished product. EFFECT: improved structural-mechanical and functional-processing properties of raw meat and, accordingly, increased quality and biological value of finished product, and reduced production cost. 7 cl, 2 tbl
