The investigations covered 209 fatteners. Analyzing the obtained simple correlation coefficients for each slaughter quality index of fatteners, it was stated that a EUROP commercial class and meatiness correlated with body weight before slaughter (r=-0.44* and r=-0.43*), hot carcass weight (r=-0.22*and r=-0.20*),suet mass (r=-0.59* and r=-0.79*), percentage of suet content (r=-0.49* and r=-0.60*) and back fat thickness (-49*£r£-0.79* and -0.60*£r£-0.84*). The calculated correlation between the selected indices of slaughter value and the share of some basic cuts of pork half carcasses showed that a commercial class EUROP had the highest positive correlation with the percentage of meat share in ham (r= 0.52*), while the negative with fat share in ham (r=-0.46*), with neck meat share (r=-0.22*) and shoulder meat (r=-0.11*). The carcass meatiness had the highest negative correlation with back fat weight and share (r=-0.59* and r=-0.57*), fat share in ham (r=-0.48*), hot carcass weight (r=-0.42*), whereas the positive one with percentage of pork joint content (r= 0.49*).