The present invention relates to a method for obtaining sausage meat products that are cured or cured and fermented, and subjected to dehydration, comprising: (a) mixing minced lean meat together with a nitrifying curing salt where, if the desired meat product is cured and fermented, the mixture is supplemented with at least one starter culture (b) incorporating a previously minced low calorific-power fat analog, in an amount comprised between 5 and 15% by weight, followed by mixing in vacuum conditions without exceeding a temperature of 0°C to 2°C (c) stuffing the previously obtained mixture into natural or artificial casing (d) finally, the product obtained in the preceding stage is subjected to a curing or curing and fermentation process. The product obtained by means of said process, as well as the low calorific-power analog used in the same are likewise objects of the invention.
