Method of producing a packed food product, comprising: cooking a food product at a cooking temperature of at least 100 DEG C, introducing the cooked food product into an atmosphere of superheated steam, the atmosphere of superheated steam containing less than 3% of oxygen and having a temperature of at least 120 DEG C, drying the food product to an aw-value in the range from 0,70 to 0,92, in the superheated steam atmosphere, packaging the food product in a packaging container and hermetically sealing the packaging container, and food product packed in a packaging impermeable to O2, obtainable by a method of any of the preceding claims, wherein the food product has an aw-value in the range from 0,70 to 0,92.