Eighty pigs, male and female littermate pairs, were fed a control or a test diet from 25 to 95 kg live weight. The diets, as fed, contained 15.5 g/kg linoleic acid (18:2) and 1.9 g/kg α-linolenic acid (18:3) (control) or 10 g/kg linoleic acid and 4 g/kg α-linolenic acid (test). The test diet, with added linseed, was, therefore, high in the main n-3 polyunsaturated fatty acid (PUFA) 18:3 and low in the main n-6 PUFA 18:2. Making this relatively small change led to a 56% increase in the content of 18:3 in muscle and major increases in the contents of the beneficial longer chain PUFAs EPA (20:5n-3) (100% increase) and DHA (22:6n-3) (35% increase) which are synthesised from 18:3n-3. Levels of EPA and DHA in pigmeat adipose tissue were also increased by the test diet. In liver, the test diet resulted in an 18:3 level 4× higher than in muscle, with 10× more EPA and 20× more DHA. Sausages, analysed after 6 months frozen storage also had high n-3 PUFA levels, due to the contribution of these fatty acids from both muscle and adipose tissue. From a health perspective these results confirm the potential of pigmeat to supply valuable n-3 PUFA to the human diet. The test diet produced a PUFA:saturated FA ratio in muscle of 0.4, close to the minimum recommended value for the diet as a whole and an n-6:n-3 ratio of 5, a significant improvement on the current average for pigmeat (7). It is estimated that the test diet would provide 12 g of long chain n-3 PUFA to the human diet per annum at current pigmeat consumption levels in the UK, about a third of that from oily fish.