This study analyzed the possibility of producing pork meat products with reduced content of salt using oregano and basil extracts. Thirty-six porcine quadriceps muscles of the thigh were used in the study. The hams were cured in eight experimental brines containing 2.5, 2.0%, and 1.6% salt; 0.02, 0.04%, and 0.06% oregano extract; and .02, 0.04, and 0.06% basil extract. In addition, commercial hams produced using 2.5% salt brine were tested while brine containing 2.0% salt was prepared for control production. After curing and smoking, the obtained hams were analyzed for basic chemical composition (water, protein, fat, connective tissue, salt), physicochemical properties (pH, color, texture), and sensory indicators.The results obtained confirmed that basil extract is preferable for producing hams with reduced salt content, since the salty taste of the product was more intense at lower doses compared to hams prepared using oregano extract. On the other hand, the use of oregano extract had a positive effect as it maintained the saltiness of the product but at a high dose (i.e. 0.06%). Oregano extract also contributed to the dark color of the product. However, in order to maintain the desired product texture, oregano extract should not be used as an alternative to salt at a dose above 0.04%.Basil extract at a lower dose (0.02%) showed a positive effect on the salty taste, while at a higher dose (0.06%) it positively affected the chewiness and hardness of low-sodium hams. [ABSTRACT FROM AUTHOR]