Despite finding no significant differences on eating quality, the PCA afforded a comprehensive view of the predominating attributes of pork from animals fed the different fats. It is clear that dietary fat sources were mainly differentiated by IMF fatty acid profile, IMF content, WBSF and flavour and texture sensory attributes. The pork from pigs fed soyabean oil at 1% had a healthier fatty acid profile but a lower percentage of IMF, being related with a poor sensory analysis. However, the pork from pigs fed animal fat at 3% and control diets had similar characteristics and were related with higher IMF content, tenderness and overall liking. Meanwhile, the calcium soaps of palm oil at 1% could be recommended for inclusion in diets with no detrimental effects on eating quality. The dilemma between a high sensory quality and consumer health still exists, even at these low levels of inclusion of different fat sources.