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This study assessed if exposure of foodborne <i>Salmonella</i> <i>enterica</i> in Brazilian dry-cured loin (BDL) affects pathogen inactivation in simulated gastric fluid (SGF). The acid tolerance responses of three <i>Salmonella</i> <i>enterica</i> serovars, Typhimurium, Derby and Panama, were assessed by an acid challenge trial at pH 3.0 for 4 h following pre-adaptation to three conditions: neutral pH, acidic pH (4.5) or BDL matrix. The influence of <i>Salmonella</i> exposure temperature and time in the BDL on pathogen gastric fluid resistance was evaluated by the response surface methodology. The <i>Salmonella</i> serovars acquired acid tolerance when exposed to the BDL matrix and their response to acid stress was strain-dependent, with <i>S</i>. Typhimurium being the most tolerant strain. <i>S</i>. Typhimuirum exposed to temperatures &gt;25 &#176;C in the BDL matrix displayed increased resistance to SGF. By using the response surface methodology, it was determined that <i>S</i>. Typhimurium becomes less resistant against SGF if maintained in the BDL matrix at temperatures &lt;7 &#176;C, reinforcing the recommendation to store dry-cured meat under refrigeration in order to minimize consumer risks. The results presented herein point to a novel aspect of hurdle technology that should be taken into account to further understand the risks associated with hurdle-stable meat product, such as dry-cured meats, concerning foodborne pathogen contamination.