Biodiversity of the local grazings and specific geophysical conditions of Istrian peninsula contributed in development of the native Istrian donkey with it's unique meat quality. Population increase and market needs have made dry meat of Istrian donkey a popular demand. One of such products is permanent dried salami which, in addition to Istrian donkey meat, in its composition also contains Istrian red wine. Concentration increase of aromatic vapors is direct result of compound specifications, technological procedure preparation, fermentation and ripening. These components are result of the biochemical processes from disintegration of fat, muscle and connective tissue, and are directly responsible for final product smell and flavor. Volatile compounds are isolated using two different methods: headspace-solid phase microextraction (HS-SPME) and microwave-assisted distillation (MAD), and analysed using gas chromatography– mass spectrometry technique (GC-MS) in order to compare the similarities and differences of obtained results. 23 different compounds were identified after isolation using SPME method in contrast to isolation using MAD method where 36 compounds were identified.These compounds can be grouped in following chemical groups: alcohols, organosulfur compounds, terpenes, aldehydes, alkanes and fatty acids. salami,