The method consists in using bellies of animals of the bovine and ovine races, which bellies have been cleaned, bleached, fat-removed and water-cooked. After dripping, the method provides for the hashing of the bellies by passing them through a grinder whose grid holes have a size comprised between 6 and 22 millimetres, mixing of belly fragments with a seasoning and additives comprising preservative agents and agents enhancing at least the hot binding of the fragments, shaping the product resulting from the mixing in order to obtain breadcrumbed slices, and freezing each of the slices obtained. It may be implemented in hot or cold conditions.