In Québec, pigs are slaughtered at an average weight of 107kg, but the market tends to seek heavier pigs. Two proofs were conducted to evaluate the impact of speed of growth and slaughter weight of commercial pigs (107, 115 and 125kg). It has been found that increasing slaughter weight reduced feed conversion, daily gain and the soluble collagen content but increased back fat and muscle thickness as well as carcass yield and loin eye area. Pigs born from fathers with GPI contributing to faster growth did grow faster and eat more each day, but their feed conversion and other zootechnical performances were not significantly affected. It also been found that slow-growing pigs had larger proportions of leg (primal and commercial cuts), primal shoulder (Boston) butt and commercial loin and a firmness of meat slightly higher. Speed of growth had no impact on number or size of fibers. As well, slaughter weight did not influence the number of muscle fibers, but pigs slaughtered at 107kg had shorter fibers. The meat of the pigs slaughtered at 107kg contained less protein. Faster growing pigs showed a larger belly, which had a lower “iodine” index, and acquired more fat and less muscle. As far as pigs slaughtered at 125kg are concerned, they exhibited a larger shoulder butt proportion, a higher-scored loin colour and a slightly higher firmness of meat. Our model showed that slaughter weight affected farm profitability, depending on various factors. Overall, neither increased slaughter weight nor faster growth had any major negative impact on meat quality.