Method of producing a packed food product, comprising: cooking a food product at a cooking temperature of at least 100° C., introducing the cooked food product into an atmosphere of superheated steam, the atmosphere of superheated steam containing less than 3% of oxygen and having a temperature of at least 120° C., drying the food product to an a_w-value in the range from 0.70 to 0.92, in the superheated steam atmosphere, packaging the food product in a packaging container and hermetically sealing the packaging container, and food product packed in a packaging impermeable to O₂, obtainable by a method of any of the preceding claims, wherein the food product has an a_w-value in the range from 0.70 to 0.92.

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