A swine feed containing as additives a spice and 50-500 ppm of vitamin E. A method for producing pork with improved quality by raising swine with such a feed is also disclosed. When swine are raised with the feed of the present invention, it is possible to produce pork which gives less smell, maintains freshness and quality for prolonged periods, generates less drip, and exhibits good moisture retainability. Moreover, the growth rate of the swine is excellent.