The current study was conducted to identify technology for the production of high quality pork, based on the meat con-sumption habits of consumers. Macsumsuk, a type of kaolinite (a clay mineral), and/or a mixture of herbs (Mori Folium, So-phorae Radix, Glycyrrhizae Radix, Citri Leiocarpae Exocarpium, and Pogostemi Herba) were added to the diets of fatteningpigs. Sixty barrow pigs (4 kinds of treatment × 5 pigs/treatment × 3 replicates) were randomly assigned to either the Control(no additives), T1 (3% Macsumsuk), T2 (3% Herb mixtures), or T3 (3% Macsumsuk + 3% Herb mixtures) groups, and werefed the diets for 60 d. Dressed weights were in the order of T1 (93.40±4.68 kg) > T2 (91.40±6.52 kg) > Control (88.80±1.57kg) > T3 (86.80±2.01 kg). Back-fat thickness of the Control animals (23.2±1.03 mm) was significantly greater than that ofthe various treatment groups (p<0.01). Numeric values representing the carcass yield and quality grade were higher for allthe treated groups than the Control group, thought the difference was not statistically significant. Crude fat content was sig-nificantly higher in the Control group (2.23±0.34%) than in the treated groups (p<0.05). The addition of both Macsumsukand herb mixtures into the diets of the pigs significantly reduced cooking loss of the pork compared to the Control (p<0.05). No statistically significant changes were observed in the shear force (average 5.87±0.54 kg/cm2), water holding capacity(average 54.59±3.16%), or CIE values of the pork, whereas cholesterol levels significantly decreased (p<0.01) in those fedMacsumsuk and/or the herb mixtures. No significant changes in fatty acid composition, total saturated fatty acid (SFA), totalunsaturated fatty acid (UFA), or UFA/SFA ratios were observed by any of the treatments. In conclusion, the results obtainedfrom this study suggest that the addition of Macsumsuk and/or herb mixtures into the diets of growing and fattening pigsimproves the pork quality by reducing cooking loss, decreasing cholesterol content, and enhancing sensory characteristics.