Process for producing a treated meat product for storage or consumption. The meat is treated with sugar in the form of granules or powder. Then the meat is placed in an airtight container which is evacuated. The negative pressure is in the interval of 330-530 bar. The container is stored at a temperature above 0.degree. C. for 7 days or more. During the storage a fermentation process takes place. A consumable meat product with improved organoleptic properties is formed.