Hot-boned and postrigor fat obtained from pork carcasses (with/without preblending treatment) was used in the production of nonspecific luncheon loaves. Processing and sensory characteristics of the luncheon loaves were evaluated. Loaves made from hot-boned fat were observed to produce higher values for percentage cook yield (P<0·05). Whereas, loaves made from cold-boned fat exhibited higher values for fat and moisture released (g and/or ml). Fat and moisture release increased significantly with time in storage for the cold-boned fat. Hunter-color values were not affected by fat type or preblending treatment. Length of storage affected the Hunter-color a* (redness) and b* (yellowness) values which decreased with time. Sensory evaluation indicated that all treatments were highly acceptable.