Proton high-resolution magic angle spinning (1H HR-MAS) nuclear magnetic resonance (NMR) spectroscopy in combination with principal component analysis (PCA) was employed to characterize dry-fermented sausages salchichón type throughout the manufacturing process. 1H HR-MAS NMR metabolite profiling was achieved from a small sample of intact sausage after 0, 2, 4, 7, 11 and 14days of drying. Intriguingly, the obtained results enabled the identification of the three main stages in the traditional production of salchichón. Formulation, fermentation and drying-ripening periods showed distinct and characteristic metabolomic profiles. Compositional changes related to microbial activity, as well as proteolytic and lipolytic phenomena, decisive steps in such a ripening process, could be monitored through the NMR spectra. This study shows the potential of 1H HR-MAS as a rapid method for probing metabolomic profiles and compositional changes during sausages processing.