A set of final hybrids of slaughter pigs normally supplied to a slaughterhouse was evaluated. Basic parameters of carcass value and some traits of pork quality were investigated for both sexes separately. Based on the SEUROP classification, the whole setcould be classified in U class, while gilts and castrated were classified in E and U classes, respectively. The colour of meat satisfied the standards for pork. A low content of intramuscular fat (musculus longissimus lumborum et thoracis) was detectedin castrates and gilts (16.9 % and 13.4 %, respectively). In castrates, the high variability of meat colour, drip losses, water-holding capacity and intramuscular fat content was found and the sensorial evaluation results were better than those of gilts.