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The use of local breeds as an alternative pig production system has important advantages, as these breeds are closely related to the environment and help to maintain biodiversity and sustainable agricultural production, especially in depressed areas. The influence of two rearing on carcass quality of Bísaro pigs breed was studied. The feeding regime was the same for both systems, and the animals were weighted bimonthly. During the growing phase, 98 days' period, the animals were fed with a concentrate. During the finishing phase the pigs were fed with concentrate and cornflour diet. After slaughter, carcasses were weighed. The morphometric parameters were measured once using a flexible tape on the hanging right half of the carcass at 24 h post-mortem. Dorsal fat thickness also was measured with a flexible tape at the level of the first rib, the last rib, and in the M. gluteus medius in the area of the thickest dorsal fat (cranial extreme), and in the area of the least dorsal fat thickness. After the refrigeration period (24 h at 4 ºC), carcasses were weighed and killing out percentage was calculated. There were no statistically differences in the CCW (94.23±7.55 kg), killing out percentage (75.51±1.48%) and the morphometric parameters between livestock production systems. When comparing the dorsal fat thickness we did not find statically significant differences between livestock production systems. The four measurements obtained for DFT indicated a high and homogeneous degree of fattening in all dorsal fat. The higher degree of fattening is a well frequent characteristic of the ancient and unimproved swine breeds (local breeds) all over the world. [ABSTRACT FROM AUTHOR]