The performed investigations comprised six groups of fatteners differing with regard to their genotype in which the maternal element was PLW x PL breed sows mated with Duroc, Hampshire, Hampshire x Duroc, Pietrain and Pietrain x Hampshire breed boars. Purebred PLW x PLW fatteners were used as the control group. The following parameters were determined: slaughter value, meat quality, technological efficiency of smoked loin and cooked ham as well as the texture and sensory characteristics of these products. In comparison with the crossbreds with the Pietrain and Hampshire breeds, the authors found higher yields of smoked loin which was manufactured from the meat of the purebred fatteners and crosses with the Duroc breed. More favourable tenderness determined using sensory, penetrometric and texture methods was determined in smoked loins derived from the fatteners upgraded with the Duroc breed in comparison with crossbreds obtained from matings with the Pietrain breed (respectively: hardness – about 47 N and 85 N; shear force – about 22 and 67 N). Sensory tenderness and penetrometric traits of cooked ham obtained from the muscles of the examined genetic groups were similar and highly desirable (mean hardness – 47.6 N, shear force – 18.9 N) and these characters were undoubtedly influenced by massaging.