Technological and microbiological characteristics of artisanal productions of ''soppressata molisana'', a typical Fermented sausage From Molise, were evaluated. The mix was prepared using pork meat, lard, NaCl, black and white pepper, potassium nitrate. After filling, salami were ripened until 30 days in Fresh and well-aired rooms. Ripened salami were stored in olive oil, in pork far or vacuum packed for 12 months. The change in the microbial flora (mesophilic lactobacilli, Micrococcaceae) indicated a correct ripening of the products. During storage, in all conditions tested the charges of lactobacilli and Micrococcaceae progressively decreased.