Aims: To evaluate the occurrence and evolution of biogenic amines during ripening of fermented sausages and their relationship with physico-chemical and microbiological properties of the product. Methods and Results: Salsiccia and Soppressata were obtained from artisanal and industrial plants in Basilicata and pH, a(W), microbial counts and biogenic amine content were measured. A high variability in amine content was observed. 2-Phenylethylamine and histamine were rarely found, while the tyramine, putrescine and cadaverine content increased during ripening. No correlation was found between individual biogenic amine content, microbial counts or physico-chemical parameters. Conclusions: Starter cultures did not necessarily pl event the production of biogenic amines whose total contents were usually higher in Soppressata, a product with a larger diameter and a(W) compared with Salsiccia. Significance and Impact of the Study: Literature findings on biogenic amine content and the evolution of microbial populations were confirmed. Normal ranges for amine content in Salsiccia and Soppressata are reported.