This study was carried out to compare the qualities of imported pork bellies(Canadian, Finnish, Belgian and Danish) with domestic ones. Samples were analyzed for TBA(Thiobarbituric acid), VBN(Volatile Basic Nitrogen), fatty acid composition and sensory evaluation. There were no significant differences among the samples of different countries in the TBA values, ranging 0.31∼0.72 ppm. The VBN values were 9.43∼15.28 ㎎%. Total saturated fatty acid contents ranged 34.71∼45.96% and those of were significantly lower than the others(P$lt;0.01). In the sensory evaluation of raw pork bellies, Canadian products were better in total acceptability because of their distinct three layers of fat and lean, low purge and low off-flavor. The Belgian pork with low content of crude fat and visible fat revealed the lowest total acceptability. In cooked pork bellies, however, the Belgian samples score the highest in flavor, color, and tenderness.