The quality was studied of raw smoked loin and cooked ham made from the pig meat of Zlotnicka Spotted breed and their hybrids with the Duroc and Polish Large White breeds. The following traits were determined in the meat products: moisture, fat and protein content, colour (L*a*b*), shear force, pH, and NaCl content; also they were assessed using a 1 to 5 points scale. In the case of the crossbreds, each having 50 % of genes of both breeds, the crossing of Zlotnicka Spotted pigs with the Duroc and Polish Large White breeds contributed to the fact that the meatiness of carcasses developed by ca. 1 and 4 pp, respectively, and the thickness of fat by ca. 0.5 cm. In all the genetic groups of the pigs studied, the meat produced showed a very good quality and exhibited no quality deviations. Referring to the majority of physical-chemical and sensory traits, no significant differences were reported among the qualities of meat products made from the meat derived from all the genetic groups studied. The sensory traits of both the ham and the loin were highly rated (over 4.5 pts on average). The mean rates did not differ statistically significantly (p ≤ 0,05) among the genetic groups of pigs. It was found that the products analyzed differed in their chemical composition. The smoked loins derived from the group of ZS x PLW hybrids had 1.89 % of fat on average and those from all other groups: about 1.5 pp more. The cooked ham made from meat of the purebred porkers had 0.6 pp less fat compared to other groups analyzed. The crossing of the Zlotnicka Spotted pigs with the Duroc and PLW breeds contributes to the improvement of the slaughter value of porkers and does not cause the quality of the meat products made thereof to decrease.