Khliaa Ezir is a typical Algerian meat product, prepared according to a traditional process based on empirical observations and traditional recipes, consisting of steps of trimming, marinating, cooking, ripening and ageing in earthenware jar (Ezir). Understanding the biological mechanisms behind the development of the sensory properties of this cultural product is of great interest for eventual product marketing. The aim of the present study was first a preliminary proteomic characterization of myofibrillar and sarcoplasmic protein extracts of the product during preparation, ripening and ageing in earthenware jar. A comparison of the proteome of the two extracts at different days and steps was carried out with 1-DE electrophoresis, showing quantitative difference in several bands. Some bands might be potential markers of the proteolysis that takes place during the preparation steps, especially during marinating and ripening. This first and preliminary proteomic data from both myofibrillar and sarcoplasmic protein extracts of Khliaa Ezir are consistent with a differential release of specific proteins as a function of preparation step.