Selected physico-chemical and proteolysis-related parameters were evaluated in dry-cured loins inoculated with probiotic (Lactobacillus rhamnosus LOCK900, Bifidobacterium animalis subsp. lactis BB12) and potentially probiotic (Lactobacillus acidophilus Bauer Ł0938) lactic acid bacteria (LAB) strains and compared with a control sample at five different storage times (28, 90, 180, 270 and 360 days). Physico-chemical parameters of dry-cured loins were significantly (P < 0.01) affected by treatment, storage time and the interaction between them. The count of lactic acid bacteria (LAB) in dry-cured loins was in accordance with their pH. Higher intensity of proteolysis, as assessed by non-protein nitrogen content (NPN) and proteolysis index (PI), occurred in inoculated samples. Based on the SDS-PAGE analysis, the modifications produced during storage on the sarcoplasmic proteins were more pronounced than those exerted on the myofibrillar protein fraction. However, inoculation effect was absent from SDS-PAGE protein patterns.