El Gueddid is a traditional salted and dried meat with high popularity in Algeria. It is used as an ingredient in various dishes. In this study, different samples of El Gueddid were analyzed at different processing times to follow up their microbiological and physico-chemical properties. Changes in the protein profile were also demonstrated by electrophoretic study of myofibrillar proteins. Microbiological determinations included the Total Viable Count, Coliforms, Staphylococci, Lactic Acid Bacteria, Yeasts and Moulds, whereas physicochemical properties were characterized by pH and moisture. The results showed that microbial profiles were elevated for all the studied microorganisms. Staphylococci and Lactic Acid Bacteria were the most abundant microorganisms in the product. Total Coliforms were found in low numbers in fresh meat, being eliminated at the post salting stage of process. The physico-chemical characteristics showed that the moisture content decreased in the product during the drying period. The pH also decreased during the drying period, then remained almost unchanged during the rest of the ripening period. Moreover, El Gueddid showed low water activity and high salt content. One of the most important changes in the profile of myofibrillar proteins was a reduction in the myosin heavy chain content.