The aim of this study was to compare Large White (LW) and local "Creole" pigs (CR), intensively reared in a tropical environment, in terms of growth performance and meat quality. The experiment involved a total of 30 LW and 30 CR pigs which were slaughtered at 4, 5 and 6 months of age. CR animals exhibited a 34% lower daily weight gain (P<0.001) and a fatter carcass than LW. The increase in back fat + leaf fat percentage was significant in CR pigs at age of 5 months whereas in LW animals it was noticeable only at 6 months of age (interaction genotype x age at slaughter: P<0.001). Muscle pH values determined at 45 minutes and 24 hours post mortem were higher in the indigenous pig than in the purebred LW animal (P<0.01). Drip loss was significantly lower in CR pigs than in the LW ones (P<0.001). A taste panel judged the meat of local pigs of better sensory quality than that of LW animals. CR meat was found to be more tasty (P<0.05), more juicy (P<0.01) and more tender (P<0.001). Local pigs are considered to be of little importance for commercial pig production due to their fatness. However, meat quality of CR pigs was superior to that of LW animals, as the former exhibited a higher ultimate pH value, lower drip loss and better sensory qualities.