The aim of this study was to determine ochratoxin A (OTA) concentrations in the raw materials and cooked meat products made from pigs sub-chronically exposed to OTA. The treated animal group (n=5) was administered with 300μg OTA/kg of feed for 30days, whereas the control group (n=5) was left untreated. OTA concentrations were quantified using immunoassay (ELISA) and high performance liquid chromatography with fluorescence detection (HPLC-FD). OTA concentration was the highest in the kidney, followed by the lungs, liver, blood, spleen, heart, and adipose tissue. As for the final meat products, the highest average OTA concentration was detected in black pudding sausages (14.02±2.75μg/kg), then in liver sausages (13.77±3.92μg/kg), while the lowest was found in pâté (9.33±2.66μg/kg). The results pointed out that a sub-chronic pig exposure leads to the accumulation of OTA in raw materials and consequently in meat products, whose level of contamination is directly dependent on OTA contents in raw materials used for their production. •OTA in raw materials and meat products made from treated pigs were determined.•ELISA and HPLC-FD methods were used.•OTA was the highest in the kidney and the lowest in adipose tissue.•The highest OTA was detected in black pudding sausages and the lowest in pâté.•Meat products contamination is directly dependent on OTA contents in raw materials.