FIELD: meat industry. SUBSTANCE: method involves providing raw meat by separating hip part of hog half carcasses; preparing salt brine comprising edible salt, sodium nitrite and phosphate-containing preparation; salting raw meat, with temperature of salt brine 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 for 12-16 hours at rotational speed of vacuum massaging apparatus drum of 5-8 rev/min, with mechanical action for 22-25 min and standing for 30-40 min in each cycle and temperature of raw meat at the end of massaging process being not in the excess of 5 C; discharging raw meat from vacuum massaging apparatus and holding for maturation at temperature of 0-4 C for 24-48 hours; molding; providing thermal processing including slight drying in hermetically sealed thermal chamber at temperature of 64- 66 C and relative humidity of 28-30 C for 40-60 min, with following smoking in the same thermal chamber at temperature of 76-78 C and relative humidity of 25-28% for 40-60 min; cooking at temperature of 74-76 C and relative humidity of 98-99% until temperature inside gammon is 68-72 C. Method allows yield of finished product to reach 85-85.5%. EFFECT: improved organoleptical properties of finished product and simplified method. 9 cl
