Process of manufacturing portions of food products filled with a dressing, formed of a main material based on meat of animal origin in pieces. Such as raw minced beef, veal, pork or poultry, or fish meat, which surround a dressing material, characterized in that the said method comprises - a stage of realization by extrusion of a continuous main vein (V1, V2, V3 ) fillers comprising an outer layer (C1, C2, C3) of main material surrounding an inner layer (G1, G2, G3) of a liquid, semi-liquid or pasty dressing material, - a stage of treatment of the main material, front , during and / or after the realization of said continuous main vein, to increase the cohesion of the meat pieces of animal origin constituting said main material, - a step of portioning said main vein continues by pinching of the outer layer of the main material treated, at least transversely, to disperse the dressing material from the inner layer, then by cutting said main vein at the level of its pinched area substantially devoid of This dressing material to form portions (P1, P2, P3).Procedimiento de fabricación de porciones de productos alimenticios rellenos de un aderezo, formados de un material principal a base de carne de origen animal en trozos. Tal como carne picada cruda de res, ternera, cerdo o aves, o carne de pescado, que rodean un material de aderezo, caracterizado porque el dicho procedimiento comprende - una etapa de realización por extrusión de una vena principal continua (V1, V2, V3) rellenas que comprenden una capa exterior (C1, C2, C3) de material principal que rodea una capa interna (G1, G2, G3) de un material de aderezo líquido, semilíquido o pastoso, - una etapa de tratamiento del material principal, delantero, durante y/o después de la realización de la dicha vena principal continua, para aumentar la cohesión de los trozos de carne de origen animal que constituyen el dicho material principal, - una etapa de puesta en porciones de la dicha vena principal continua por pinzamiento
