Three groups of eight pigs (52.6–109.0 kg BW) were fed a high level of n-3 polyunsaturated fatty acids (PUFA; L diet). Two cocktails of plant antioxidants were added separately to L diet (LAox1, LAox2). Fatty acid composition, lipoperoxidation and sensory evaluations were carried out on dry-cured hams. No effect of dietary antioxidant was observed on total saturated, monounsaturated, n-6 and total PUFA. Antioxidant supplementation significantly decreased the total n-3 PUFA proportion in LAox1 and LAox2 products (6.75% and 7.08% of total FA, respectively) as compared to L (8.06%). However, C18:3n-3 content of all products varied from 308 to 394 mg per 100 g without any dietary effect (P > 0.05). The supplementation with natural antioxidant significantly reduced the malondialdehyde content of dry-cured ham (5.7–5.6 μg g−1 for Laox1 and Laox2, respectively, vs. 10.2 μg g−1 for L). Sensory evaluation of dry-cured ham revealed no significant difference for all the tested attributes between treatments.