Data from body composition of pigs of three crossbreeds obtained at four different moments during growth (30, 70, 100 and 120 kg body weight) is presented. Moreover, a subsample of pigs at 30, 70 and 100 kg and all those of 120 kg were slaughtered, all of them cut following the EU reference cutting and some of them dissected, either the four main cuts (simplified dissection) or all of them (full dissection). At each target BW live pigs were CT scanned, thus the volume associated with each Hounsfield value is available. Moreover from CT images at specific anatomical location, several measures (area, thickness, etc.) were obtained in order to characterize the body composition. Also, carcass characteristics (fat and muscle thickness) were obtained directly on the carcass after slaughter and the weight and intramuscular fat content of three ham muscles and 3 locations of the loin were determined. This information can be used to obtain growth curves for the different tissues and cuts a and to understand tissue deposition at different growth stages, either for all the animals globally or to see differences between genotypes. Also, it is a good database to see the relation between the whole carcass composition and the cuts composition, since it provides the weight of all the cuts and the dissection (i.e. weight of the different tissues) of some of them. Moreover, differences between full and simplified dissection can be studied from the database. Intramuscular fat is an important quality attribute that affects the acceptability of meat by consumer, either visually or after eating it. Usually, intramuscular fat is measured in one muscle, but the database provides information of six different muscle/locations of the pig carcass, allowing a more in-depth study of this attribute. All this data has been used in several papers but it can be reused and reanalysed using other methodologies and with a different purpose.