The invention relates to salted meat and a preparation method thereof and belongs to the technical field of food processing. The salted meat is prepared from the following food raw materials in partsby weight: 1000-1500 parts of fresh meat, 50-100 parts of radish leaves or pumpkin leaves, 3-5 parts of dried orange peel, 1-2 parts of amomum fruits, 5-8 parts of ginger, 0.5-1 part of aniseed, 0.2-0.5 part of fennel, 15-30 parts of table salt, 1-2 parts of vinegar, 50-100 parts of sweet wine liquid, 300-500 parts of oil and 50-150 parts of sugarcane juice. The preparation method comprises the steps: (1) cleaning, (2) boiling in water, (3) frying in oil, (4) pickling, and (5) vacuum packaging. The salted meat provided by the invention is unique in flavor, fat but not greasy, soft and tender in meat fibers, digestible, red in color, salty and sweet in mouthfeel, crisp, soft, delicious, fragrant, delicate, smooth, juicy, chewy and strong in fragrance, the flavor leaves in the mouth and on the lips for a long time after the salted meat is eaten and the salted meat has a lingering aftertaste.