The objective in the diet is to increase iron intake through food fortification and dietary diversification as strategies to prevent deficiency of this mineral [1]. Since a few years ago, it has been suggested that hemoglobin in powder is used as a supplementation with iron, also it has shown that, given the structure of it, constitutes an iron shield against absorption inhibitors and foments iron to arrive intact to wall of cells where it is absorbed, apparently the absorption is better when Iron is bound to hemoglobin than the heme-iron without globin [2]. Several studies have shown the higher proportion of iron in buffalo meat, in comparison with other species, its high protein content and low fat values becoming a raw material with great potential for industry [3], for this study, both Buffalo and beef, were characterized physico-chemically, revalidating the information obtained in other researches. The purpose of the addition of bovine hemoglobin in economic sausages made from Buffalo and one from beef, was measuring the influence of this addition on the physicochemical characteristics and the final Iron content on both products. The formulation of sausages was following the procedures of meat emulsions [4]. Three sausages were made with meat Buffalo (B), 200mg / kg of hemoglobin, and three beef (R) with same level of hemoglobin [5]. To evaluate the physicochemical characteristics. Statistical treatment showed non significant differences for fat (%) (R=14.2352 and B=9.7446), moisture (%) (R=B=64.9434 and 65.3612), protein (%) (R=13.5347 and B=14.0219) and pH (B=7.01 and R=6.71) values. Difference was significant in ash (%) (R=1.7572 and B=2.8013) and iron (B=2.82mg / kg and R=2.52mg / kg) values, Iron data exceed the minimum recommendations for Iron in Colombia and food in Latin-America. Buffalo product presents a better physicochemical and healthy characteristics respect to beef product, especially in terms of protein, fat and iron values compared to the FAO and ICBF values.