Due to the great importance of autochthonous Croatian meat products, the aim of this work was to determine the characteristics of Istrian and Dalmatian dry-cured ham by instrumental methods and sensory analysis. The aroma-active compounds of Istrian and Dalmatian dry-cured ham were investigated by using headspace-solid phase microextraction (SPME) and gas chromatography–mass spectrometry (GC–MS). Samples of biceps femoris were also evaluated by measuring physical and chemical characteristics: moisture, protein, fat and ash content, NaCl, fatty acid composition, aw value, colour (L*a*b*) and oxidation of fat (TBARS test). About 80 volatile compounds of Istrian and Dalmatian dry-cured ham were identified and quantified which belonged to several classes of chemical. For Istrian ham classes of chemical were: aldehydes (51%), alcohols (15-20%), terpenes (14%), ketones (7-8%), alkanes (4-6%), esters (1-2%) aromatic hydrocarbons (1-4%) and acids (1%) and for Dalmatian ham: aldehydes (51%), fenoles (34%) alcohols (15-20%), terpenes(14%), ketones (7-8%), alkanes (4-6%), esters (1-2%) aromatic hydrocarbons (1-4%) and acids (1%). Except volatile compounds derived from lipolysis and proteolysis abundant constituents in Istran dry-cured ham were terpenes, that originate from spices added in the salting phase of the production process, and fenoles in Dalmatian dry-cured ham (from smoke in smoking phase of the production process). PCA analysis of the physical and chemical characteristics showed that the Dalmatian ham had a higher salt and ash content and higher L*a*b* values, while the Istrian ham had higher values of water activity and higher TBARS values. Based on the different water content, it can be concluded that lower water content (older hams-extended ripening) results in the formation of a larger number of volatile compounds. Istrian and Dalmatian hams are high-quality products thanks to its excellent sensory characteristics and a high content of protein of high biological value.