Genetic and feeding factors were combined to improve various quality attributes of pork. Thirty Duroc (D) and thirty Pietrain NN (P) female crossbreeds received a control (C) or an R diet including extruded faba bean and linseed, from 30 to 115 kg. Growth, feed efficiency and slaughter weight were higher for P vs. D pigs and for R vs. C pigs. D pigs had fatter carcasses than P, whereas feeding did not affect carcass fatness. Compared with P, loin meat from D pigs had lower drip, higher ultimate pH and lipid content, and higher marbling, tenderness and juiciness scores (P < 0.05). R feeding did not modify sensory traits but improved pork nutritional value by markedly reducing n-6:n-3 and saturated:n-3 fatty acid ratios (P < 0.001). Combining D genotype and R diet is a favorable strategy for sensory, nutritional, technological properties and societal image of pork through relocation of feed resources, but requires a better market valorization to be implemented.