By changing the pig’s diet, we can influence the fatty acid composition of the meat and meat products and by adding antioxidants we can protect animals from oxidative deterioration. The aim of the research was to determine the effect of dietary supplementation of vitamin E, hops and tannin on the quality of cured ham using different salting times. 41 pigs (20 barrows and 21 gilts) were included in the research, which were separated into four groups according to the different nutrition supplements: Control group (with no supplements), group Vit E with vitamin E as supplement (150 mg/kg α-Tocopheryl acetate), group Hmelj with hops as supplement (0.4% ground hops) and group Tanin with tannin as supplement (3% chestnut tannin). After the pigs were slaughtered, we prepared both hind legs to be made into cured ham. The right hind leg was salted for 18 days, while the left hind leg for only 10 days as we tried to reduce the amount of salt in the cured ham. We aged the cured ham for 17 months. The analysis of the samples determined the concentration of SS (dry matter), α-Tocopherol, ACL (lipid-soluble antioxidants capacity), MDA (malondialdehyde), and MKS (fatty acid composition). The concentrations of SS, ACL and MDA between groups showed no differences. Statistically significant differences in comparison with other groups were detected in the concentration of α-Tocopherol in the group where the pigs received vitamin E as the supplement. The statistical significant differences warn’t noted in the MKS concentrations between groups. The different amounts of salt had no impact on any of the measured parameters.