Fermentation enhances the nutritional value of animal-based food matrices and improves the bioavailability of bioactive components in fermented food items. The concentration of biotic components is contingent upon the microorganism employed in the fermentation process, whether bacterial or fungal. Microorganisms, mainly lactic acid bacteria, play a significant role in generating substantial quantities of secondary metabolites that enhance the quality of food products regarding flavor, therapeutic potential, and nutritional content. Scientists have identified, described, and examined numerous bioactive substances over the years for their medicinal properties, including bioactive antioxidants, peptides, lipids, and carbohydrates. This chapter thoroughly overviews the importance of animal-based fermented foods and their therapeutic potential.