The variability in the characteristics of fresh meat and thighs in relationship with genetic type was studied on 22 lots of heavy pigs, comprising 615 female and castrated males, randomly chosen during slaughtering in groups of 20 to 30 animals per lot. Four different genetic types reared for the production of the San Daniele dry-cured ham PDO were considered: two traditionals (Large White or Duroc x (Landrace x Large White) and two industrial hybrids (GOLAND and DANBRED). Fresh meat samples from longissimus dorsi muscle were collected to perform chemical and physical analysis. The right trimmed thighs were used to evaluate some morphological parameters along with weight losses during seasoning. The genetic type confirmed its important influence on pig carcass, meat and ham quality. The two industrial types, DANBRED in particular, tended to present a lower back fat values and a leaner carcass than the two Italian genetic types. Within the most important characteristics for the production of dry cured hams (subcutaneous fat thickness and seasoning losses) the highest differences were found among the industrials genetic types, which cannot be simply considered as an undifferentiated homogenous group.