The main objective of this study was to evaluate the possibility of applying a Video Image Analysis to estimate fat content and technological quality of cured pork trimmings of Class II. The parameters determined using the Video Image Analysis, (i.e. the R, G, and B components of the colour of meat, fat, and of the whole picture, as well as the content of white and red spots), were correlated with other characteristics of meat quality. Based on the analysis performed (the trimmings, cured for 24 hours, were analysed), it was found that the highest, statistically significant values of the correlation and discrimination coefficients were between the fat content levels determined by a Soxhlet method and the number of white spots recorded by the Video Image Analysis with the use of luminescent light and green background. According to this conclusion, there is an option to use these specific measurement conditions to estimate fat content in meat of this type.