FIELD: meat industry. SUBSTANCE: method involves preparing raw meat by trimming hog half carcasses and separating various parts therefrom; preparing salt brine comprising edible salt, sodium nitrite, and phosphate-containing preparation; salting raw meat by means of multiple-needle injector, with temperature inside separated raw meat and temperature at injector needle outlet openings being equal to one another or differing by no more than 1 C within temperature range of 1-4 C; injecting salt brine at least twice under pressure of from 1,5•105 Pa to 2,0•105 Pa; providing cyclic massaging in vacuum massaging apparatus for 6-16 hours at rotational frequency of massaging apparatus drum of 4-8 rev/min, with temperature inside raw meat at the end of massaging process being not in the excess of 6 C and each cycle including 8-22 min mechanical action and 5-40 min standing period; holding raw meat outside massaging apparatus for maturation for about 48 hours; molding; providing slight drying in hermetically sealed thermal chamber at temperature of 63-67 C and relative humidity of 25-30% for 35-65 min; smoking at temperature of 76-79 C for 40-60 min and scalding at temperature of 74-76 C and relative humidity of 98-99% until temperature inside smoked-scalded product is 68-72 C; cooling and packing finished product. EFFECT: improved structural-mechanical and functional-process properties of raw meat and, accordingly, increased quality and biological value of finished product, and reduced production cost. 44 cl, 16 ex
