An important step in any strategy directed towards quality and classification of a product is to identify and quantify the parameters that better describe and characterize it. The objective of this research was to study proximate composition and physicochemical characteristics of Napoli-type salchichón in the Venezuela market. Additionally, analyses of correlation to assess the relationship among instrumental measurements of color and texture, and the physicochemical variables were conducted. Three available brands in the market were selected and the proximate composition and physicochemical characteristics were analyzed. Significant differences (p˂0,05) were found in the Revista Agrollanía / Vol. 15 / Enero/Diciembre, 2018: 18-24 ISSN: 1690-8066 19 contents of protein, fat, ash, sodium chloride (NaCl), pH, water activity (aw), color (a* and b*) and texture among brands. There were significant correlations among instrumental measurements (color and texture) and several physicochemical parameters studied. Based on moisture content, moisture: protein ratio, and aw, this salchichón could be classified as a dry sausage. This study provides information about physicochemical parameters of Napoli-type salchichón that could be used for its characterization, establishment of relationship between proximate composition and physicochemical variables, and to introduce improvements at the current regulation of salchichón in Venezuela.