The present study aimed to evaluate the influence of NaCl replacement by KCl (15, 20 and 25%) on the sensory characteristics of dry-cured loins. A rapid descriptive method called Flash Profile (FP) was used for sensory evaluation in order to verify if this technique allow to discriminate between these kinds of meat products in a rapid way. The sensory results obtained by FP were complemented with those obtained applying dynamic sensory techniques as time-intensity (TI) and Temporal Dominance of Sensations (TDS). FP clearly discriminates between dry-cured loins samples with different salt replacement level whereas TI and TDS techniques contributed with additional dynamic sensory information. Moreover, TDS technique which is a multi-attribute temporal method provided an interesting information about the interactions among attributes along consumption. Significant differences in the temporal perception of the flavor and texture attributes evaluated were detected, especially between normal samples and dry-cured loins with higher salt replacement levels (20 and 25%).