The effects of mixed culture (Pediococcus pentosaceus + Microeoccus violagabriella) on the quality of country-style hams were investigated by measurement of chemical and microbiological characteristics. Cured hams were inoculated with mixed culture at 2.2×10^8 and 5.4×10^6 cells/g and then ripened for 4 months at 27℃±1℃ and RH 65-90%. Inoculated bacteria increased remarkably during the initial period of ripening and produced a lot of lactic acid. Free amino nitrogen also increased sharply during ripening while nitrite and nucleotide degraded. It is possible to reduce the processing time by using 106 cells/g mixed lactic acid bacteria inoculation.