A process for the preparation of meat products, such as sausages of this present invention is characterised because it has the following stages: it has a starting product so as to shape it into an elongated shape, to cut a plurality of perpendicular or appreciably perpendicular sections, with a slight angle of inclinations compared to the central core (e) of the appreciably cylindrical product; and to stuff the plurality of unit sectioned portions (2) into a natural or synthetic wrapping (3), thus achieving individual portions with a natural or synthetic origin and achieving a single final product (4).