The effect of the halothane gene on processed pork characteristics was investigated using the meat from 59 Landrace x Large White pigs of known halothane genotype (NN = 31, Nn = 17, nn = 11). The backs and hams were used to prepare canned hams and smoked bacon. The bacon prepared from the meat derived from the NN pigs showed an improved net bacon yield and lower moisture loss during processing (2.5 vs. 7.7% for nn, p < 0.000). Chemical analyses of the bacon samples showed that the bacon prepared from NN pigs had the highest moisture (50.2%) and protein content (72.4%) with an intermediate fat content (5.9%). The bacon from nn pigs had the lowest protein and highest fat content, with moisture content intermediate. The NN pigs had the lowest sodium content 12 096 ppm), with nn the highest (13 446 ppm). The percentage cookout from the canned hams was also highest for the genotypes with the halothane gene (Nn = 16.73%; nn = 15.45%) vs. 13.33% for NN. The results indicate that the presence of the halothane gene causes inferior processed pork products, such as is experienced with pale, soft exudative meat. The intentional use of the halothane gene is strongly discouraged.