The objective of the conducted tests was to evaluate meat quality of crossing Hampshire and PLW with Wild-Boar and pure breed pigs. The slaughter body mass of fatteners ranged between 99.50 to 101.00 kg. The carcass underwent a culinary carcass partition. To mark quality indicators normalized pork and ham samples were taken from the right half carcasses. Evaluation of meat and fat quality was carried out based on selected traits characterizing physical properties, that is: pH, wateriness of white meat and the amounts of basic chemical components. The meat quality evaluation showed the highest pH1 (6.50 – sirloin, 6.70 – ham), lowest wateriness (22.40%, 18.40% respectively) and remission (18.60, 13.50) in Hampshire/boar cross mix. Physical and chemical properties analysis showed, that meat obtained from all experimental fattener groups was characterized by good consumption quality and technological usability.