The glycolytic potential (GP) was determined at 1 hour post mortem on Biceps femoris (BF) muscle collected from the carcasses of 158 commercial hybrid pigs and 349 Duroc x (Landrace x Large White) crossbreeds. The pH and pHu values were measured in the Biceps femoris (BF), semimembranosus (SM), and Longissimus thoracis (LT) muscles. Drip and cooking losses were evaluated on the LT muscle. The technological losses during the first salting phase and at the end of curing were calculated in hams processed as dry-cured Parma ham. The glycolytic potential averaged 128.6 æmol per g in commercial hybrid pigs and 138.9 æmol per g in crossbreeds. The percentage of carcasses with a GP value exceeding 180 æmol per g, considered as threshold value for identifying carriers of the RN- allele of the RN gene, were 1.9 per cent and 9.8 per cent, respectively.