Abstract: Small meat pieces are secured in an integral, internally knitted, bound and coalesced form by a new and improved curing and binding composition comprised of an aqueous saline curing agent blended into and absorbed within ground meat particles to form a solid unified mass or body of meat which on slicing has a texture, color and general appearance similar to a primal meat cut. The composite meat product is characterized by an integrated boundary between abutting pieces of meat as well as between meat and fat areas, yet the binding and curing composition is not visably noticeable in the finished product. It is at least partially absorbed by the meat pieces and effects the fused integral appearance of the desired final product which does not separate upon handling or slicing. The product is produced by a technique that permits its processing into any desired shape or form including that of bacon with all the attendant beneficial characteristics thereof yet with a reduced fat content.