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Chorizo is a raw sausage commercialized in almost all Mexico, mainly in the central region. Chorizo is elaborated from small producers’ craftsman who sold their products in local markets, to big meat processors who distribute their products in supermarkets. These differences in elaboration affect chorizo quality. In this work commercial chorizo bought in four different points (local butchers, rural markets, supermarkets and supply centers). Mainly microbiological groups were determined. Techno‐sanitary conditions regulation should be improved in order to establish quality criteria.

Microbiological characteristics of four ‘chorizo’ types commercialized in Hidalgo State, Mexico