The PAHs content in four groups of meat products industrially and traditionally smoked was determined. Methodology applied for the study included fat’s extraction, PAHs isolation using GPC and consequently qualitative-quantitative compound’s determination by HPLC-FLD/DAD. Mostly traditional method of smoking affected the higher total PAHs contamination. For all products smoked using both methods it was proved that internal parts had a significantly lower total PAHs contamination as well as each individual PAH content than exteriors of the same products. Irrespectively of smoking method applied, benso[a]pyrene’s content was much lower than maximum tolerable limit of 5 μg·kg^-1, which was set for smoked meat products in Commision Regulation (EC) No. 208/2005.

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