The study examined the content and distribution of fat in carcasses, joints and muscles of the Pietrain breed of porkers. The research covered 30 left half-carcasses of Pietrain gilts examined in Slaughter Quality Control Station (SKURTCh) in Chorzelów between 2004–2005. Thickness of back-fat was measured and the surface of fat above the eye of the loin was defined, following which, technological dissection and dissection of particular joints were performed. On the basis of the results of the dissection, weight and percentage of subcutaneous and intermuscular fat in half-carcasses and in the most valuable joints was defined. Percentage of intramuscular fat in loin (m. longissimus thoracis) and in ham (m. semimembranosus) was defined on the basis of extraction method. Average thickness of back-fat in the examined half-carcasses of the Pietrain breed, obtained on the basis of five measurements, was 1.53 cm, whereas the surface of fat above the eye of the loin was 12.27 cm². There was on average 6.58 kg of fat in the examined half-carcasses, which constituted 16.73% of the weight. The highest weight (4.98 kg) and content in half-carcass (13.36%) was stated for subcutaneous fat. Intermuscular fat weighed on average 0.83 kg and was located mainly in belly (0.21 kg), shoulder (0.15 kg), neck (0.11 kg) and in ham (0.17 kg). Intermuscular fat constituted 7.24%, 2.22%, 3.77% and 1.86% of the weight of these joints respectively. Total weight of the joints obtained during dissection (back-fat lobe, dewlap, groin, lard) amounted to 5.17kg. The dewlap (2.73 kg) and the back-fat lobe (1.90) had the highest weight. It was observed that the percentage of intramuscular fat in loin amounted on average to 1.32% and was 0.37% higher as compared with the percentage of fat in ham.

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