The nutritional quality of foods can be assessed by their nutritional, biological and energy values, which are determined based on their chemical composition. For the initial assessment of the nutritional quality of pork meat, four indicators were selected: fat, protein, saturated fatty acids (SFA) and essential amino acids (EAA). The study analyses the meat of pigs of the indigenous Prestice Black-Pied Pig (PB) and the three-breed commercial hybrid of Large White X Landrace X Large Whitesireline (CH). Comparison of pork meat composition with daily reference intakes for nutrients (Regulation EU No 1169/2011) showed that 100 g of pork meat provides 3% of the daily total fat intake, 2% of SFA intake, 50% of protein intake and 50% of EAAs intake. Taking into account the energy conversion factors, 100 g of PB meat has an energy value of 102 kcal (426 kJ) and CH meat – 106 kcal (443 kJ), provides 5-5.5% of the reference energy intake (which is 2000 kcal/day or 8400 kJ/day), including 4-4.5% due to protein and 0.8-1.0% due to fat. The energy value of the studied meat is provided by 20% of fat (including 4% of SFA) and 80% of protein in PB meat, and 14% of fat (including 2.7% of SFA) and 86% of protein in CH meat, which corresponds to the WHO recommendation limiting total fat intake to 30% and SFA intake to 10% of total energy.