The influence of processing on the degradation of DDE in meat products was investigated. First, the current level of contamination in six different types of Spanish meat products was determined. Analysis were carried out by capillary gas chromatography with electron capture detector. Of the three residues analysed (botho,p’andp,p’ isomers of DDT, DDD, and DDE), onlyp,p‘‐DDE was found above the detection limit of 4μg/kg fat. The frequency ofp,p’‐DDE detection for the various products investigated varied between 78 and 100% of the 129 samples analysed, although mean levels were very low, in the range within 6–16μg/kg. No sample contained DDE residues above the EC maximum residue limit of 1 mg/kg for DDT and metabolites on meat products. Mean concentrations of DDE in Spanish meat products have declined since 1980 by more than 10‐fold as compared with previously reported data.