Traditional spontaneously fermented foods are well known for their sensory and safety properties, which is mainly due to their indigenous microflora. Within this group of food, Mediterranean dry-cured sausages stand out as a significant source of lactic-acid bacterial strains (LAB) with biotechnological properties, such as their antimicrobial activity. The aim of this study was to investigate the biodiversity of antagonistic LAB strains from different Andalusian traditional sausages, such assalchichónandchorizo. First, a screening was carried out focusing on the antimicrobial activity against foodborne pathogens, such asListeria monocytogenes,Escherichia coli,Clostridium perfringens,andStaphylococcus aureus, selecting two strains due to their higher antibiosis properties, both in agar and liquid media. These bacteria were identified asLactiplantibacillus paraplantarumBPF2 andPediococcus acidilacticiST6. In addition, genomic studies confirmed the presence of certain structural genes related to the production of bacteriocins. Finally, the culture supernatants of both strains were purified and analyzed by LC-MS/MS, obtaining the relative molecular mass and the amino acid sequence and identifying the peptides as the bacteriocins Pediocin-PA and Leucocin K. In conclusion, genomes and antimicrobial substances ofP. acidilacticiST6, a Pediocin-PA producer, andLpb. paraplantarumBPF2, a Leucocin K producer, isolated from Andalusiansalchichónandchorizo, respectively, are presented in this work. Although further studies are required, these strains could be used alone or in combination as starters or protective cultures for the food industry.