The research tudy comprised 85 carcasses of fatteners derived from Polish Large White x Polish Landrace crossbred with boars of Polish Landrace breed. The experimental material was divided into three groups. The first group included pigs fattened using an intensive system (In) to a body weight of 120 kg. The animals from the second and third group were fattened using an extensive method to a body weight of 100 and 120 kg. In the longissimus dorsi (LD) and semimembranosus (SEM) muscles, pH values were measured 45 minutes and 24 hours post mortem. Moreover, in the LD muscle, there were determined: a basic chemical composition, level of drip loss and of cooking loss; also, sensory traits of the meat were evaluated. It was found that the meat of fatteners fed using the intensive system was characterized by a lower drip loss (5.03 %) and lower cooking loss (27.90 %), as well as by a higher water holding capacity (32.08 %) compared to meat of fatteners fed extensively (respectively: 6.01 %, 30.62 %, and 32.93 %). In the group of pigs fed intensively, no PSE meat was found to occur, whereas in the two groups of fatteners fed extensively, three carcasses with pale, soft, and exudative meat was reported in each of group. The sensory evaluation revealed differences between the tenderness of meat from group III (3.99) and groups I (4.24) and II (4.18). No impact of the feeding system of pigs was reported on the flavour and juiciness of meat. There were no statistically significant (p ≤ 0.05) differences among physicochemical and sensory characteristics of meat of pigs from groups showing various slaughter weight.