This study aimed to compare selected quality characteristics of retail pork from conventionally and organically reared animals. The material for the study was fresh culinary meat (pork loin) packed in MAP-type packaging. The scope of the study included the measurement of pH and the content of chemical constituents (protein, fat, and water), determination of water holding capacity and weight loss after heat treatment, instrumental measurement of shear force and colour parameters (CIELAB), determination of the TBARS index and organoleptic evaluation of appearance and colour as well as aroma of both types of pork loin. Pork obtained from organically reared animals was found to have favourable characteristics in terms of nutritional and organoleptic value, as well as processing utility. The results indicate that the quality of pork loin from conventional and organic production was similar. The relatively small but significant (p ≤ 0.05) differences between both types of raw material concerned only some of the quality parameters assessed. Organic meat was characterised by a significantly (p ≤ 0.05) lower pH value, contained significantly (p ≤ 0.05) more protein than meat from conventionally reared pigs, and scored higher (p ≤ 0.05) in the organoleptic assessment of the overall appearance of colour and aroma.