The aim of the article is to show the influence of diet composition and sex on sensory and instrumental quality of dried pork neck. For the research we used 12 hogs and 12 sows. They were separated into 4 groups regarding different food mixture (flaxseed, rapeseed, rapeseed+vit.E and control mixture). All 24 samples of dried neck were analyzed on fat content. Sensory analysis of dried necks and instrumental measurement of colour (CIE -L, -a, -b) and texture (Kramer shear cell) were performed. The results showed that different fodder composition had no influence on fattiness of the product, while sex had a significant influence. Aftertaste was perceived bz feeding with addition of flaxseed and rapeseed. Added vitamin E decreased sensory characteristics (smell, aroma, texture) and gave lighter colour. The firmer texture was shown by feeding with rapeseed. Neck from hogs had darker colour and firmer texture than neck from sows.