The aim of this study was to evaluate the effect of dietary Curcuma longa powder on pig meat quality and shelf‐life. Eighteen pigs (Cinta Senese breed) were fed with two different diets: basal diet (control, C) and basal diet supplemented with 4.5 g/pig/day of turmeric powder (Tu). After slaughter meat quality was assessed during 7 days of storage at 4C. pH, color, drip loss, cooking loss, tenderness, lipid oxidation and antioxidant capacity were determined at day 0 and 7 on raw samples. Dietary turmeric powder induced reductions in a* and b* indexes and in Chroma. Lipid oxidation was lower in meat from Tu diet than C diet (P < 0.05). The C. longa powder supplementation did not affect pH, drip loss, cook loss, tenderness, L* and antioxidant capacity (P > 0.05). Turmeric powder could thus be a potential supplementation in diet of pigs for increasing meat quality. Practical Applications Recently, purchasers and producers pay much attention on meat quality. Autochthonous pig breeds, like Cinta Senese, are known for their high meat quality and are sought after by consumers. Natural feed supplementation appears to be a viable management operation to improve the quality and stability of the meat. Turmeric is one of the most popular spice used around the world and it is studied for its antioxidant power. The dietary supplementation of turmeric in pigs can increase meat quality and extend shelf‐life.