The aim of the paper was to find the origin of odorous compounds in traditional Friuli sausages produced by a small factory in the Udine-San Daniele area. The sensorial alteration (mephitic type) of dry salami was due to the pork meat with a pH over 6.2 (DFD - Dark, Firm, Dry type) and to an anomalous fermentation of Lactic acid bacteria/enterococci, CNC (Coagulase negative cocci), and enterobacteriaceae. These bacteria have produced hydrogen sulphur and metanthiol, which are responsible for the mephitic aroma of the sausages.
