The main objective of this study was to define and compare the fat content in selected Croatian traditional meat products, originating from the family farms and markets in different countries by region Littoral, North-Western and Eastern Croatian. This study explains the way of production and the main characteristics of traditional meat products. Also it explained the role of fat in the diet, the recommended daily allowance and nutritional habits associated with the consumption of meat products in the Republic of Croatia. A total of 137 meat products from the category of sausage, cured meats, cracklings and bacon were analyzed. Before the analysis the samples were homogenised using a 200 gm Grindomix at different revolutions per minute (rpm) and duration of grinding. Homogenized samples were stored in plastic vials at 4 °C and then were analyzed in the shortest possible time. Mass fraction of crude fat was investigated by the Soxhlet method, on the extraction device (Soxtherm 2000 Automatic, Gerhardt) using petroleum as solvent. As expected, the lowest average fat content was determined in dry-cured meat products (14.62 ± 2.30%), followed by sausages (34.17 ± 8.96%), while the highest average fat content was determined in bacon and pork scratchings (43.32 ± 4.75%.). It was found that homemade sausage was significantly more fatty types of dry sausages than homemade Slavonian sausage (kulen). Between smoked ham and dried ham were found significantly lower levels of fat than in dry pork shoulder blades. Also, a statistically significant difference was found in pancetta which had a significantly lower proportion of fat from bacon and pork scratchings. Among the samples taken at various Croatian regions, with regard to geographical origin, between the products of the same type, there was no significant difference, which indicates on the uniformity of the recipe and tradicional production technology in rural households and family farms.