The aim of the study was to demonstrate canned pork as a functional meat product due to the presence of potentially anti-cancer factors, e.g., (a) bioactive peptides with potential activity against cancer cells; (b) lowering the content of sodium nitrite and with willow herb extract. In silico (for assessing the anticancer potential of peptides) and in vitro (antiproliferation activity on L-929 and CT-26 cell lines) analysis were performed, and the obtained results confirmed the bioactive potential against cancer of the prepared meat product. After 24 h of incubation with peptides obtained from meat product containing lyophilized herb extract at a concentration of 150 mg/kg, the viability of both tested cell lines was slightly decreased to about 80% and after 72 h to about 40%. On the other hand, after 72 h of incubation with the peptides obtained from the variant containing 1000 mg/kg of freeze-dried willow herb extract, the viability of intestinal cancer cells was decreased to about 40%, while, by comparison, the viability of normal cells was decreased to only about 70%.