FIELD: meat processing industry, in particular dietary foodstuffs.
SUBSTANCE: claimed method includes boning of rabbit carcass, dry brining with various brining ingredients and pickling with various spices. Prepared sheets of rabbit meat and thin speck sheet are rolled to form roll. Rolls are smoked for 3-4 h at 30-50°C, boiled at 75-85°C. Before cooling rolls are preformed for 7-8 h at 12°C or less.
EFFECT: enhanced assortment products from rabbit meat, dietary products with high nutrient value.
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