From a data set including Large White and Landrace pigs with 3000 records on meat quality traits a subset of 1000 animals had information available on ham and bacon yield after processing. Genetic parameters were estimated for these manufacturing traits. Heritability estimates were 0.11 and 0.06 for ham and bacon yield. A high ham yield was genetically associated with a higher pH at 45 minutes and 24 hours after slaughter, a darker colour of the m. longissimus dorsi and a reduced drip loss percentage. In contrast, genetic correlation between bacon yield and meat quality traits were of opposite sign which might have been due to differences in the processing procedures. Middles from animals developing pale, soft and exudative (PSE) meat had a higher uptake of brine which was better retained in comparison to hams.