The Shaziling pig, an indigenous breed reared in Hunan province in China, is characterized by good meat quality and strong ability of resistance for general diseases. The objective of this study was to compare properties of growth performance, carcass characteristics, meat quality, and chemical composition among purebred Shaziling, Berkshire, Yorkshire pigs and their crossbreeds Yorkshire × (Berkshire × Shaziling) (Y × (B × S)), Berkshire × (Yorkshire × Shaziling) (B × (Y × S)) pigs. The results showed that Shaziling pigs had lower average daily gain (ADG) (P < 0.01) and higher ratio of Feed/Gain (P < 0.01) than other groups. In contrast, the crossbreeds Y × (B × S) and B × (Y × S) both exhibited faster growth rate and superior carcass characteristics. In particular, the growth performance and carcass traits of Y × (B × S) pigs were very close to the lean-type Berkshire and Yorkshire pigs, including ADG, dressing percentage, loin-eye area and lean percentage. Meanwhile, the parameters associated with meat quality were assigned a normal quality class in all breeds, such as pH, meat color, and drip loss. Furthermore, both crossbreeds had desirable chemical composition, as demonstrated by moderate IMF and abundant mineral elements, SFAs, MUFAs, EAAs, and FAAs. Taken together, the crossbreed of Y × (B × S) is preferably suited for commercial production to provide high tasted quality niche products.