This study was carried out to compare qualities of the imported pork bellies(Canadian, Finnish, Belgian and Danish) with those of domestic one. Samples were analyzed for compositions, microorganisms, pH, color, thawing loss, and cooking loss. The results of the proximate analysis of compositions showed that the contents of moisture, crude protein, crude fat and crude ash were 32.02∼56.69%, 9.75∼19.91%, 19.37∼59.75% and 0.26∼1.11%, respectively. Total plate counts were 1.40×10²∼2.83×10²CFU/㎠ in imported pork bellies, compared to those of 5.87×10³∼6.73×10³CFU/㎠ in domestic ones. The ranges of pH were from 5.68 to 6.55 and significantly different among samples(P$lt;0.001). Belgian pork belly had the lowest pH. Thawing losses showed the large variation of 0.49∼4.02% Danish pork belly was higher in the thawing loss than other samples (P$lt;0.05). Total color differences(ΔE^*) were high as the levels were 37.15∼50.11. This difference was attributed to high L^* value in fat and a^* value in lean.