The meat from hunted wild boar juveniles (N = 18) and yearlings (N = 17) was analysed to assess the influence of age and the ultimate pH value on selected quality traits. The analysed meat of 55.56% of the juveniles and 64.71% of the yearlings was characterised with normal pH. The pH had been measured 24 and 48 h post mortem. More cases of high ultimate pH (pH_u > 5.8) and high maximal pH (about 6.2) have been noted in the meat of younger animals compared with older ones. We found no effect of pH_u on the colour coordinates of analysed wild boar meat. A slight effect of age was observed for the lightness (L*) coordinate. The postmortem time was the most important factor influencing meat colour [L*, yellowness (b*), and hue angle]. A high pH_u was related to lower drip loss (P = 0.001), lower percentage of free water (P = 0.036), lower cooking loss (P = 0.001), and lower plasticity (P = 0.042). The meat from juveniles showed higher plasticity than meat from yearlings. Summing up, both the pH_u level and the age of wild boars may affect some qualitative patterns of meat, changing the technological usability of this raw animal product.