The aim of this study was to improve pork patties from Porc Negre Mallorquí (PNM, Majorcan Black Pig), with vegetal ingredients. This is an endangered autochthonous breed from Mallorca Island. The final objective was to have high sensory quality products, with enhanced health benefits for consumers. To achieve this, bioactive compounds such as polyphenols and β-glucans, present in the bilberries and mushrooms added to the patties, were determined. Five types of patties (120 g) were prepared: Control (C) PNM meat, (T1) adding shiitake mushrooms, (T2) adding porcini mushrooms, (T3) adding dehydrated bilberries plus extract, and (T4) adding dehydrated bilberries. Total amount of polyphenols from the bilberries and percentage of β-glucans in the mushrooms were determined. The bioactive compounds present in the innovative patties with respect to the control ones were 28.6 mg and 17.8 mg of total polyphenols in T3 and T4; 0.36 g and 0.28 g of β-glucans in T1 and T2. Sensory acceptability scores were between 3 (not like nor dislike) and 4 (like). Further studies are required in order to ascertain the types of polyphenols present in the different treatments and the specific benefits for consumers.