## 1 Introduction  
The pork of native breeds Pulawska (Pul) and Zlotnicka Spotted (ZS), due to the appropriate proportion of water (69.8-74.0% and 69.2-73.6%, respectively) to other basic chemical components and sufficient drip loss (1.7-4.7% and 2.4-3.4%, respectively), is beneficial for manufacturing of regional products of a unique culinary value. For comparison, the commercially used pigs give incomparable drip loss values of 3.0-4.3% [1; 2; 3; 4; 5; 6]. The studies of [PERSON] et al. [7] and [PERSON] et al. [8] revealed PSE (pale, soft, exudative) and DFD (dark, firm, dry) defects only for single Pul and ZS carcasses. These observations confirmed the correct course of post-slaughter maturation, suitably low pH values, and technological usefulness of the meat. The quality of Pul and ZS meat does not differ significantly in terms of pH, brightness, and cutting force, but there are some differences in the chemical composition [9]. Slightly different marbling creates not only an individual sensory appearance and attractiveness of slices on the cross-section, but also a juiciness and a distinct flavor of Pul and ZS meat [7; 8]. The high content of protein shapes the nutritional value and texture different to industrial breed meat [10]. Meat of the Pul breed is characterized mainly by special organoleptic value and is suitable for the production of regional slow food. The high quality of ZS pork allows it to be used for the production of cooked and baked hands and sirloins [1; 7; 9; 11; 12; 13; 14]. The meat of Pulawska and Zlotnicka White and Spotted breeds of pigs is a good-quality raw material used for production of traditional and regional smoked meat products gaining high sensory scores and good recognition among consumers [15; 16]. For this reason, the production of dry-cured, long-maturing meat products is technologically attractive to better understand the raw material and the transformations that it undergoes. The European Food Information Resource Network (EuroFIR) indicates that traditional products have specific features that make it possible to distinguish them from other similar products. Traditional products of animal origin should have a traditional recipe and a traditional method of production, while they should be made from traditional raw materials, preferably using native animal breeds. A similar direction of meat production from native breeds can be found in southern European Union countries. The free-range system increases the value of animal products due to the influence of outdoor rearing on the chemical, physical, and organoleptic characteristics of the product. Traditional products made from pork of native breeds are highly appreciated: Spanish \"Iberico\" ham, Tuscan \"Cinta senese\", Basque ham, and the Corsican prisuttu are produced from Iberian, Cinta Senee, Pie Noir du pays Basque, and Corsican Black or Spotted native pig meat, respectively. Long-term maturing is done in appropriate climatic conditions, at a temperature of 15-18 \({}^{\circ}\)C and a relative humidity of 85-90%, lowered to 70-80% at the further stage of maturing. The temperature of the curing smoke at the time of cold smoking which lasts for several days should not be higher than 18-25 \({}^{\circ}\)C [17]. Long-term maturing smoked products constitute an important segment of regional products in Italy, Spain, Portugal, France, and recently even the Czech Republic. The aim of the study was to compare the progress of 4 week maturation of dry-cured ham made from the meat of two native breeds of pigs (Pulawska and Zlotnicka Spotted), spontaneously fermented using the same method. The progress of drying was assessed on the basis of changes in the chemical composition (water, protein, fat, ash, salt content), pH, and water activity, as well as the succession of acidifying and denitrifying microflora. The advancement of the proteolysis, amino-acid decarboxylation, lipolysis, and fat oxidation was studied by measuring the share of amino acids, amine groups, biogenic amines, fatty-acid content, and TBA index, respectively.