Organic farming is the official quality label in which consumers have the most confidence with. Its specifications evolved in 2022 to reinforce animal welfare and enhance the link to the soil for feeding resources. We considered the feeding strategy as a lever to improve various quality dimensions of organic pork. Pork quality includes intrinsic dimensions (commercial, nutritional, organoleptic, sanitary) and extrinsic dimensions related to animal farming (image). The experiment was conducted with 77 organic non-castrated male pigs (Piétrain NN (non-carrier of the n allele) × Large White) distributed in two batches. Within batch, littermates were divided into two groups at 33 kg body weight (BW). One group received a control feed (C) corresponding to the organic specifications. The other group received a test feed (Bio+) mainly based on French raw materials and contained more fibre (faba bean) and omega-3 fatty acids (linseed, camelina) and had access to fodder (rack). Each group was reared in a pen from the same building on deep straw bedding (1.3 m2/pig) with free outdoor access (1.0 m2/pig). Pigs were fed ad libitum until slaughter at about 125 kg BW. Average daily gain, feed intake and feed efficiency, and carcass weight and lean meat content were similar between C and Bio+ pigs. Compared to C, loin meat (longissimus muscle) from Bio+ pigs had higher ultimate pH associated to lower glycolytic potential (P<0.05), and tended to have lower drip loss (P<0.10), meaning an improvement in technological quality. Meat from Bio+ vs C pigs was less light (P<0.05) and had a more intense red colour (P<0.01). It was judged with a lesser aromatic persistency (P<0.05) by a trained sensory panel, whereas odour intensity, tenderness and juiciness did not significantly differ. With Bio+ diet, loin had lower n-6:n-3 fatty acid ratio (P<0.001). Backfat skatole and androstenone concentrations were low in most C and Bio+ pigs. However, skatole was slightly lower in Bio+ than C pigs (P<0.05) whereas androstenone did not differ. Altogether, the Bio+ diet had positive impacts on nutritional, technological and some sensory qualities of organic pig meat from entire male pigs, while contributing to the relocation of feed resources.