The effect of fat content in primal cuts of pigs fed diet enriched in the mixture of linseed (2%), rapeseed (0.5%) and fish (0.5%) oils on healthpromoting properties of pork was investigated. Twenty-four crossbred (♂Duroc × ♀(Polish Large White × Danish Landrace)) pigs were fed an experimental diet restrictively from 60 to 105 kg of body weight. After slaughter the right-half carcass was dissected into neck, loin, ham, shoulder and belly. Based on the fat content in the Longissimus thoracis et lumborum muscle pigs were divided into two groups – with low intramuscular fat content (LMF; below 1.10%) and with high intramuscular fat content (HMF; above 1.10%). Meat from primal cuts was characterized with SFA (saturated fatty acids)/PUFA (polyunsaturated fatty acids) and n-6/n-3 PUFA ratios for meat with health-promoting properties according to WHO. Belly and neck of pigs from both groups, and loin and shoulder of HMF pigs met the European Union recommendations for human nutrition for products which are considered as either n-3 PUFA sources or products with high n-3 PUFA content. The particular fatty acids content is positively related with the fat content in primal cuts; however this effect is more pronounced in meat with a greater fat content.