A method for producing a layered food product, comprising the following steps of: - grinding a quantity of raw meat in a meat grinder to form a first meat product, - producing a second meat product by mixing the first meat product with a seasoning composition, - filling the second meat product into a hopper of a vacuum filling machine, - compacting the second meat product in the vacuum filling machine, - conveying the second meat product as a third meat product to a filling flow divider under a pressure which is provided by a rotary vane pump in the vacuum filling machine, - dividing the third meat product into at least two strands of a fourth meat product in the filling flow divider, - separating the strands from the filling flow divider as fifth meat products, each of which has a rectangular profile, - depositing the fifth meat products on a grid plate, - producing sixth meat products by portioning the fifth meat products with a cutting tool to a length which corresponds to between 50 and 110% of the length of the grid plate, - storing the grid plate carrying the sixth meat products in a maturing chamber, - providing a first temperature and a humidity in the maturing chamber, wherein the first temperature lies within a first defined temperature range and wherein the humidity lies within a defined humidity range, - maturing the sixth meat products to form seventh meat products over a maturing time which is within a first defined time range, - portioning the seventh meat products into a plurality of cuboidal eighth meat products, - providing two bakery product units, wherein each of the bakery product units has a base area corresponding to between 80 and 120% of the base area of an eighth meat product, - one of: ∘ producing ninth meat products by applying an adhesive to the eighth meat products, ∘ producing two coated bakery product units by applying an adhesive to a base surface of a bakery product unit in each case, - positioning one of the eighth or ninth meat products between the two bakery product units or coated bakery product units, so that the adhesive is arranged in each case between a bakery product unit and the ninth meat product or between a coated bakery product unit and the eighth meat product, - pressing together the two bakery product units surrounding the ninth meat product or the two coated bakery product units surrounding the eighth meat product with a defined force and for a pressing-together duration which lies within a second defined time range. - grinding a quantity of raw meat in a meat grinder to form a first meat product, - producing a second meat product by mixing the first meat product with a seasoning composition, - filling the second meat product into a hopper of a vacuum filling machine, - compacting the second meat product in the vacuum filling machine, - conveying the second meat product as a third meat product to a filling flow divider under a pressure which is provided by a rotary vane pump in the vacuum filling machine, - dividing the third meat product into at least two strands of a fourth meat product in the filling flow divider, - separating the strands from the filling flow divider as fifth meat products, each of which has a rectangular profile, - depositing the fifth meat products on a grid plate, - producing sixth meat products by portioning the fifth meat products with a cutting tool to a length which corresponds to between 50 and 110% of the length of the grid plate, - storing the grid plate carrying the sixth meat products in a maturing chamber, - providing a first temperature and a humidity in the maturing chamber, wherein the first temperature lies within a first defined temperature range and wherein the humidity lies within a defined humidity range, - maturing the sixth meat products to form seventh meat products over a maturing time which is within a first defined time range, - portioning the seventh meat products into a plurality of cuboidal eighth meat products, - providing two bakery product units, wherein each of the bakery product units has a base area corresponding to between 80 and 120% of the base area of an eighth meat product, - one of: ∘ producing ninth meat products by applying an adhesive to the eighth meat products, ∘ producing two coated bakery product units by applying an adhesive to a base surface of a bakery product unit in each case, ∘ producing ninth meat products by applying an adhesive to the eighth meat products, ∘ producing two coated bakery product units by applying an adhesive to a base surface of a bakery product unit in each case, - positioning one of the eighth or ninth meat products between the two bakery product units or coated bakery product units, so that the adhesive is arranged in each case between a bakery product unit and the ninth meat product or between a coated bakery product unit and the eighth meat product, - pressing together the two bakery product units surrounding the ninth meat product or the two coated bakery product units surrounding the eighth meat product with a defined force and for a pressing-together duration which lies within a second defined time range.