Reliable sorting and optimised use of boar-tainted pig carcasses are dependent on knowledge of the distribution of skatole and androstenone and the corresponding sensory characteristics. In this study, skatole and androstenone were measured in the neck fat and in six different meat cuts from 14 entire male pigs. There was a strong correlation between the content of skatole in the neck fat and in the meat cuts, though the concentration of skatole in the meat cuts was much lower than in the neck fat. Furthermore, clear correlations were found between the intensity of boar taint flavours and the concentration of skatole in both the neck fat and the meat. The concentration of androstenone was below the limit of quantification (LOQ) in a large number of meat cuts, and a correlation could therefore not be established. Despite low concentrations of skatole and/or androstenone in the meat cuts, distinct boar taint flavours were detected in the cooked lean meat.