This study was carried out to some properties and curring effect of drip obtained from frozen-thawed park loin ham belly and imported belly by thawing process at 4$^{circ}C$. Moisture content and pH value of drips were 88.05~90.85% and 5,72~6.05 and do not show significant differences between each samples. Protein contents were 11.07, 8.85, 8,76 and8,13% in the drips from domestic pork loin, ham, belly and imported belly, respectively. Approximately 99% of the drip were constituted with moisture and protein in any part of domestic pork and imported belly. Glutamic acid proline glycine, alanine and lysine were the predominant amino acid in the drips. Curing process of the drip by nitrite increased the pH value and total amino acid content. The residual nitrite decreased during the period of curing and total plate counts in drip with nitrite did not reach 1$ imes$105CFU/g until 7 days.