In this study, it was aimed to determine the chemical and microbiological quality of walnut sucuk (orcik) locally produced and sold in Elazıg. A total of 35 orcik samples was purchased from orcik sellers. It was detected that in the samples examined, the mean pH value was 5.28±0.66, acidity (in terms of tartaric acid) was 0.03±0.01%, aw value was 0.65±0.07, dry matter was 82.30±4.18%, ash was 1.44±0.55, and ash insoluble in 10% HCl was % 0.47±0.32. Total mesophilic aerobic bacteria (TMAB), coliform, Staphylococcus-Micrococcus and yeast-mold counts (log₁₀ CFU/g) in the samples were 3.44±1.24, 1.12±0.59, 1.64±1.00 and 1.81±0.89, respectively. In 7 of the samples (20%), TMAB was found to be more than 5.0 log10 cfu/g. It was observed that coliform bacteria were less than <1.0 log₁₀ CFU/g in 32 (91.4%), in 20 (57.1%) Staphylococcus-Micrococcus, and 14 (40.0%) yeast and mold microorganisms were less than <1.0 log₁₀ CFU/g of the samples None of the analyzed samples was contaminated with Escherichia coli, Staphylococcus aureus, and Salmonella spp. As a consequence, considering the chemical and microbiological parameters obtained from the orcik samples examined; it has been revealed that there is no standard production, that hygiene rules are not followed sufficiently during its production or sale, therefore, it is not suitable for the relevant qualifications in terms of some parameters. Therefore, in order for the product to be of standard quality and reliable, it is important to take measures and studies to ensure that it is produced in modern enterprises under hygienic conditions and offered for sale in appropriate packaging materials, rather than family-based production.