The aim of the work was to analyse a relationship between selected traits of technological and sensory pork quality using a multidimensional statistical analysis. The studies were executed on a group of 52 fatteners derived from crossing of Polish Landrace and Polish Large White breeds and also Naïma sows with hybrid boars P-76 PenArLan. Animals slaughtered at 105 kg live weight were determined for: the percent of meat in carcass, pH measured in 45 min, 3 h and 24 h post mortem, colour (in Lab system), drip loss, cooking yield and RTN indicator. Sensory quality of meat 96 h post mortem after heat treatment was estimated on the basis of: odour, intensity and homogeneity of meat colour, tenderness and juiciness, fat perceptibility and flavour. The results were elaborated using the application of Statistica 6.0 PL package. An analysis of the obtained correlations showed that sensory quality of meat(tenderness, juiciness, flavour, overall quality) depended on hot carcass weight and technological value of meat. Principal Component Analysis demonstrated that 78.8% of variability was explained by 5 main components. The first component was related to ultimate pH, meat colour, natural drip loss, flavour and overall quality. The Aggregation Analysis using the Ward method indicated a possibility to divide the studied material into four homogeneous groups of pigs with different technological value and sensory quality of meat.