This project aimed to evaluate the addition of yeast extracts and the use of low fermentation temperatures (16°C) to preserve the sensorial quality and food safety of dry sausages produced without potassium nitrate or sodium nitrite. A selection phase for yeast extracts under experimental conditions, followed by industrial-scale testing, demonstrated that these extracts constituted an effective technological solution for improving the taste of preservative-free dry sausages. Applying a fermentation temperature of +16°C under industrial conditions was satisfactory from a technical point of view, but its implementation requires extending the fermentation time from 24 hours to 36 hours to achieve the desired level of mold development on the sausages surface.