PURPOSE: To provide a method for producing a soft non-heated meat food having a brilliant meat color, such as raw ham or raw bacon, in a salting process for a shorter period than conventional salting periods.

CONSTITUTION: This method for producing a non-heated meat product comprises simultaneously adding table salt, a needed coloring agent, a coloration auxiliary, a seasoning, a stabilizer and a saccharide to a lump of meat such as of pork or beef adding the latters after the table salt is penetrated into the lump, salting the lump at a low temperature until manifesting a water activity, a hardness, a mature flavor, and a luster required for salted meat, and subsequently subjecting the salted meat to packing, drying and smoking processes by conventional methods.