Producing substitute of bards comprises: preparing a mixture comprising water (B) and at least one gelling agent (C) comprising alginate and pectin, optionally animal and/or vegetable fats (A), and optionally at least another ingredient for food (D)； homogenization of the mixture (2)； extrusion of the mixture； gelation by contacting the band with a solution containing an agent causing gelation of alginate or pectin； and optionally cutting the strip to the desired length. Independent claims are included for: (1) substitute of bards obtained by the method； and (2) fabrication of butcher or pork butcher preparation comprising substitute of bard, comprising: elaboration of a butcher and pork butcher preparation； preparing a substitute of bard； assembling the obtained substitute of bard and the butcher and pork butcher preparation； and optionally tying.
