Four formulations of a dry fermented sausage, known as sobrassada, containing different percentages of carrot dietary fibre (DF) [3% (S3), 6% (S6), 9% (S9) and 12% (S12) (w/w)] were analyzed for various physico-chemical and microbiological parameters and sensory attributes. The ripening process was monitored throughout storage. The pH of DF-supplemented sobrassadas was critically affected during ripening by the amount of DF incorporated, the values for sobrassada samples containing over 3% of DF suggested that the fermentation process in these samples was not successful. In addition, textural parameters, such as hardness and compression work, were significantly affected by the addition of over 3% of DF. The lipolytic process, one of the major biochemical events, was only affected when relatively large percentages of DF concentrate were incorporated. Thus, S3 and S6 samples exhibited similar free fatty acid profiles to the control throughout ripening.