The consumption of dairy products has increased significantly each year, which, in turn, implies in increased production of whey, the main byproduct of the dairy industry. The growing production of this byproduct reinforces the need for its use in the food industry generating economic, environmental, nutritional, and technological benefits. This study produced and evaluated the quality of pig processed meat containing whey. All evaluated formulations presented results in the centesimal analysis (water, ash, protein, fat, and carbohydrates) within the standards set by the legislation for low fat processed meat and showed no difference (P > 0.05); this result might be explained by the high water content in whey. The sensory analysis showed that the replacement of water by whey did not produce an effect on the sensory attributes of Flavor, Color, Appearance, Texture, and Overall Impression according to the Acceptance test using a structured hedonic scale of nine points. Such results may be justified on the basis of substitution of water by whey in formulations (constituted primarily of water and having low solids contents derived from milk). The results from purchase intent did not demonstrate differences (P > 0.05) between the three formulations; their scores were between 4 (probably would buy) and 5 (surely would buy). The results of this study corroborate the feasibility of replacing water by whey in formulations of pig processed meat. Whey is an untapped by-product that almost always becomes an environmental villain that has technological characteristics that can be leveraged by the industry of processed meat.