Triticale is a small grain resulting from an intergeneric cross between durum wheat and rye. The study consisted of four trials: two in winter (November 2003 through March 2004) and two in summer (May 2004 through September 2004) at the ISU Western Research and Demonstration Farm, Castana, Iowa. Each trial consisted of six pens of ten pigs (five barrows, five gilts) in three small-scale hoop barns (6.0 x 10.8 m). Pens were randomly assigned one dietary treatment: 1) corn-soybean meal control (0% triticale), 2) 40% Trical 815 triticale diet (by weight) or 3) 80% Trical 815 triticale diet. Feed and water were presented ad libitum. Pigs started on experiment at 72 kg and were fed 49 d. At the end of each trial all pigs were scanned for backfat (BF) thickness and loin muscle area (LMA). Barrows from one winter and one summer trial were evaluated for meat and fat quality and sensory evaluation of pork. End weights and average daily gain (ADG) were greater during winter than summer (treatment x season interaction, P < 0.01) and decreased as triticale inclusion increased (P < 0.001). Feed intake was similar. Pigs fed the control diet had the greatest gain-to-feed ratio (G:F); those fed the 80% triticale diet had the least, with pigs fed the 40% triticale diet having intermediate G:F. During summer, pigs fed the control diet had more BF (P < 0.05) than those fed the triticale diets. During summer, pigs fed the control diet had the largest LMA; pigs fed the 40% diet had intermediate LMA and those fed the 80% triticale diet had the smallest LMA. Ultimate pH was higher (P < 0.001) and percentage loin purge and shear force (kg) were less (P < 0.05) during summer than winter. Treatment did not affect sensory evaluation or fatty acid profile of loins. Total monounsaturated fatty acids (MUFA) were greater (P < 0.05) and total polyunsaturated fatty acids (PUFA) in loins were less (P < 0.01) during winter than summer. Replacing corn with triticale in finishing pig diets in hoops slightly decreased growth performance without compromising pork quality.