In the department of Boyaca, micro and small companies produces artisanal meat products such as chorizo. Among the main challenges facing these industries is the efficient use of resources. The objective of this study was to apply the LCA methodology and verify the application of the principles of green chemistry in the artisanal chorizo production system in a microenterprise in the municipality of Sogamoso. The scope of the LCA was defined, the study of the processes was carried out, the inventory was analyzed, the impacts were evaluated using the GaBi computational tool, the principles of Green Chemistry in the production of the product were verified and the improvement options were considered and mitigation. It was obtained as a result that the meat production stage is the main source of the impacts. The main environmental aspects that derive from meat production are the discharge of wastewater and solid waste and the consumption of water. To carry out the impact assessment, the following were detected: eutrophication potential and water depletion. It is proposed as the main alternative to improve the reduction of water consumption through the application of standardized operating procedures and the use of equipment that increases the impact and speed of water production.