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The effect of species on quality of a cured meat product (mantas) was analyzed in eight culled ewes and eight culled goats. Carcasses were aged at 4 degrees C for 4 d, deboned, salted for 96 h and dried for 48 h. Samples (in triplicate) from the longissimus dorsi (LD) were analyzed for pH and water activity (a(w)). Samples of cured LD were subjected to chemical analyses. It was possible to conclude that cured goat meat had higher moisture content (P <0.001) than cured ewe meat, 44 and 51%, respectively. Directly related to the moisture content, a higher total, saturated, mono- and polyunsaturated fat content (P <0.001) was found in ewes. The others chemical determinations did not present differences (P >0.05) for the species effect.