The objective of this study was to evaluate the inclusion of whole flaxseed in the termination of adult goats on performance, carcass characteristics and fat deposits. In addition, the manufacture of a meat product was carried out, where the quality parameters of the shoulder meat were evaluated before, during and after the curing and smoking process. Eighteen non-lactating, non-lactating, non-lactating (3.8 ± 0.7 years; mean ± SD) adult goats from the Experimental Farm of the State University of Ceará were divided into two groups: without whole flaxseed (WFFLG, n = 9) and with whole flaxseed (FFLG, n = 9), with diets containing 2.7% ether extract and 6.9%, respectively. The slaughter took place 30 days after the beginning of the diets supply. The analyzes related to the carcass and meat quality characteristics were carried out in the days following slaughter in the Laboratory of Nutrition and Production of Ruminants, the meat cuts were stored in a freezer (-20 ºC) for later manufacture of the smoked pallets. The dry curing process was carried out on the fresh palette using salts and spices and storage at 4°C for 72 h to complete the curing process. The smoking process lasted 6 h, and in the final 2 h, wood chips (Astronium lecointei) were added to the brazier to produce smoke. The meat was considered fully cooked when the inside of the shoulder reached a temperature of approximately 75°C. The performance results of the animals in finishing with flaxseed (FFLG) did not influence (p > 0.05) the parameters of body weight, morphometric measures, body condition and weight gain. The FFLG group showed higher values of food intake in relation to metabolic weight and percentage of live weight (p < 0.05). The internal fat of the sternal region showed alterations as a result of the supplementation (p < 0.05), being higher in the group fed with flaxseed, while the other body fat deposits were not affected by the type of diet. In the manufacture of meat products, the physicochemical attributes did not vary according to the experimental diets in raw shoulder meat. Colorimetric parameters and pH varied during curing and smoking. Through the multivariate analysis of the first two principal components (PC), it was possible to identify variables of great importance in the total variation (L*, a*, b*, C*, h* and fat content) in raw and smoked meat. The fat content and the color b* presented the highest scores for the importance of the variable in the projection. The use of linseed did not negatively affect animal performance and carcass, meat and fat deposits quality traits. Supplementation with linseed from adult goats did not influence the physicochemical quality parameters of the raw shoulder. However, after curing and smoking there was a significant effect of diet on Hue angle (h*).