The name 'raw meat products' is somewhat debatable, because it is not the case that the products are fresh or unprocessed. The meat has been processed in a way that dates back to the stone age. The butchers at the time rubbed the meat with salt which they took from the sea, and then buried the pieces (a drying process), or in caves for preservation.
It is therefore in essence comparable to the preservation techniques used in the dried sausage category, on account of the products being salted, dried and sometimes smoked. Though this is in essence the oldest technique, new techniques have been devised over time. Instead of rubbing the salt onto pieces of meat, the pieces were pickled in the stock, consisting of water, spices and salt. The drying process could then be conditioned at a later date via the climate chambers. Raw meat products are always 'single products', which implies that they are made from one whole cut of meat. They are not divided or mixed.