This study was undertaken to achieve information on the presence of antibiotic resistance determinants in coagulase negative staphylococci (CNS) and enterococci (Ec) that are a significant component of the fermentation process of cured meat products. Vancomycin resistant Ec and CNS were isolated thorough the production process from raw pork meats to final products and, furthermore, many Ec strains were found to be positive in PCR experiments for jsrA and ace, virulence expression factors.