The aim of this study was to present the importance and role of microorganisms which naturally originate from meat products, as an important factor for fermentation of both autochthonous and every other fermented meat products. Research whose purpose was to isolate and identify microorganisms which naturally occur in products and compare their effect to starter cultures effect, in order to recognize positive aspects of using starter cultures, was reviewed in this study. Microorganisms which stand out due to their appearance and impact are lactic acid bacteria, staphylococci, yeasts and moulds. Each of the aforementioned has a specific metabolic, enzymatic or other activity that can significantly contribute to the properties of the final product, independently or along with other microorganisms. The importance of naturally occurring microorganisms refers to their administration as starter cultures in order to obtain a product indigenous to the production area in the context of sensory properties, and on the other hand to achieve progress towards improving safety, hygienic quality, durability and standardization of the final product. The implementation of autochthonous functional starter cultures aims to improve the sensory characteristics of the product, but not to change them so much that the product would no longer be recognizable as such. Given that today there is an increasing effort to live a healthy life with as few „artificial“ additives as possible (more natural food) and to reduce environmental pollution, consumers should be provided with safe food obtained through production processes with minimal impact on the environment. Autochthonous fermented meat products by themselves are attractive to consumers due to their authenticity and the improvement of their production methods and features will surely provide them additional value.