The aim of this study was to compare the nutritional value, technological and sensory properties of pork loin and ham, and their changes during freezer storage. After slaughter and post-slaughter processing in the “Warmia’’ Meat Processing Plant in Biskupiec, carcasses were chilled at a temperature of 2-4°C for 24 h. Samples of loin (longissimus dorsi muscle, LD) and ham (semimembranosus muscle, SM) were collected from right half-carcasses. Loin and ham samples were divided into three portions. The first portion (fresh meat) was analyzed immediately, and the second and third portions were frozen and stored at a temperature of -18°C for one month and three months, respectively. Samples of fresh and stored meat were analyzed to determine their chemical composition, active acidity, water-holding capacity (WHC), emulsifying capacity, and color (CIE L*, a*, b* color space). The values of chroma (C*) and hue angle (h°) were calculated based on the values of color parameters a* and b*. Steam-cooked samples were analyzed to determine cooking loss and sensory attributes. The content of dry matter (DM) and fat was higher, and protein concentration was lower in ham than in loin. The chemical composition of loin and ham, in particular DM content, was also affected by freezer storage. The pH values of both muscles were comparable, which points to the high quality of the analyzed meat, and they decreased in both loin and ham during freezer storage. Changes in active acidity observed in frozen loin and ham were reflected in the functional properties of meat. The emulsifying capacity increased and WHC decreased, which contributed to greater cooking loss. An analysis of fresh meat samples revealed that loin was characterized by lower WHC and higher cooking loss than ham. Ham was darker in color than loin, and color lightness decreased in both loin and ham with prolonged freezer storage. The storage of frozen meat had a positive influence on its sensory attributes.