One of the core assumptions of traditional food production is to manufacture natural food products following recipes passed from generation to generation, containing as few food additives, contaminants, and residues of plant protection agents as possible. In the opinion of consumers, traditional food is characterized by unique sensory properties and high quality. Producers of organic meat products made according to traditional methods try their best to satisfy the needs of their buyers, therefore they use an increasingly new technology to guarantee the expected quality of these products. One of the new methods increasingly used for preservation in the food industry is ultrasound treatment. The aim of this study was to investigate possible differences in the composition of traditional organic meat products, such as salami and sausage, treated with ultrasound at various frequencies. The research material included salami and sausage with various additions of beef. The results showed that the products ultrasonicated at a higher frequency contained statistically significantly more protein and pigments. It was also found that sonication resulted in a significant reduction in nitrate and nitrite content in the tested products, which significantly improved the health quality of the assessed products. No significant effect of the different frequencies of ultrasound on the content of chlorinated hydrocarbons was found, however, the content of these compounds was lower than the requirements contained in the regulation of the European commission.