Protected designation of origin (PDO) dry-cured hams are the most important productions of the Italian heavy pig industry. Thighs capable to minimize seasoning losses produce better quality dry-cured hams. Ham weight loss during the first seven days in brine (first salting) is highly correlated with the total loss of weight up to the end of seasoning and it has a quite high heritability (0.30-0.61). For these reasons, ham weight loss at first salting has been included as meat quality trait in the Italian heavy pig selection program. In this work, we carried out a genome wide association study for this parameter in the Italian Large White pig breed by genotyping 1365 animals with the Illumina BeadChip PorcineSNP60 chip. A total of 44 single nucleotide polymorphisms (SNPs) had a Pnominal value below 5.0E-04, five of which were below 5.0E-05 and one of them (ALGA0057985 on chromosome 10) was associated to this trait at a PBonferroni threshold of 0.10. These SNPs identified a total of at least 29 putative QTLs that were located on most porcine autosomal chromosomes. This study provided genomic information useful for the dissection of this complex trait and for its biological definition by identifying potential candidate genes whose function could contribute to understand the biological mechanisms affecting meat quality for seasoning aptitude.