This study aimed to investigate the lipid and volatile organic compound (VOC) profiles in the longissimus dorsi muscle of Ningxiang pigs across different growth stages and to analyze the correlation between lipids and VOCs.Thirty-six healthy one-day-old Ningxiang pigs (average live weight: 0.98±0.09 kg) were randomly allocated to 6 groups (n=6 per group, 1∶1 of male: female ratio). Each group was raised for 60, 120, 180, 240, 300, or 360 days prior to slaughter, respectively. Post-slaughter, samples of the left longissimus dorsi were collected for meat quality assessment. Lipid profiles were analyzed using high-performance liquid chromatography-mass spectrometry (HPLC-MS), and VOC profiles were analyzed using gas chromatography-ion mobility spectrometry (GC-IMS). The results indicated: Meat pH at 60 and 120 days was significantly lower than at 360 days (P < 0.05). The L* value (lightness) of meat color significantly decreased after 240 days (P < 0.05), while the b* value (yellowness) gradually decreased after 180 days. The a* value (redness) at 60 and 120 days was significantly lower than at other ages (P < 0.05). Shear force (indicating tenderness) was significantly lower at 60 days compared to other ages (P < 0.05), with no significant differences among other age groups (P>0.05). Drip loss significantly decreased at 240 days (P < 0.05) and remained stable thereafter. Intramuscular fat (IMF) content increased with age, showing a significant increase at 240 days (P < 0.05), with no significant differences observed in subsequent age groups. Lipidomics analysis identified 55 lipid subclasses comprising 1 841 lipid molecules. Principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA) revealed clear differentiation of lipid profiles among age groups. During the growth period, the peaks or troughs in the percentage contents of major differential lipid subclasses (triglycerides (TG), ether-linked phosphatidylcholine (EtherPC), ether-linked phosphatidylethanolamine (EtherPE), phosphatidylcholine (PC), diglycerides (DG), acylcarnitine (CAR), and sphingomyelin (SM)) all occurred at 240 d. Fifty potential lipid biomarkers (variable importance in projection (VIP) >1, P < 0.05) were identified, primarily phospholipids (PC, phosphatidylethanolamine (PE)), along with TG, fatty acids (FA), and DG. Enrichment analysis highlighted 7 lipid metabolic pathways, with glycerophospholipid metabolism being the most significant, followed by sphingolipid and ether lipid metabolism. Flavoromics analysis identified 24, 31, 34, 57, 37, and 36 known VOCs in the 60-, 120-, 180-, 240-, 300-, and 360-day groups, respectively. VOC fingerprinting and PCA demonstrated distinct VOC profiles for each age group. Nineteen key volatile flavor compounds were identified, including decanal, nonanal, hexanal, 1-penten-3-one, 1-octen-3-ol, ethyl acetate, and methional. Correlation analysis revealed strong associations between VOCs and phospholipids/glycerides. As Ningxiang pigs aged, their meat color became increasingly bright red, and water-holding capacity improved significantly from 240 days. TG, PC, and PE were identified as key lipids potentially involved in VOC formation. The 240-day stage was determined to be the "window period" for optimal muscle flavor quality. This study provides a scientific basis for regulating pork flavor quality and optimizing the slaughter age of Ningxiang pigs.