The aim of his study was to prepare ham pâté with added kiwi fruit skin (Actinidia deliciosa) to evaluate its effect as a natural antioxidant, to check the stability of the pâté during storage, and to assess its acceptability. The treatments were as follows: SHP-standard ham pâté, with sodium erythorbate; CHP-control ham pâté, without antioxidant; KHP-I-ham pâté with 0.5% Kiwi Fruit Skin Flour (KSF); KHP-II-ham pâté with 1.0% KSF and KHP-IIIham pâté with 2.0% KSF. The following analyses were performed: Chemical composition, pH, color, lipid oxidation, antioxidant activity, vitamin C, texture, as well as microbiological and sensory analysis. The treatments KHP-II and KHP-III could be considered as sources of dietary fiber. The lipid oxidation and microbiological count remained stable. Sensory analysis showed that the treatments were well accepted, except KHP-III. The use of 1.0% KSF proved to be feasible as a natural antioxidant and a source of dietary fiber without changing the quality of the pâtés.