Culture, meat and identity in Morocco

Dieses Bild zeigt eine Fleischerei in Marokko.

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by Philip Reitsperger

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Culture, meat and identity in Morocco

Moroccan meat culture is an important aspect of the country’s culinary heritage, reflecting its history, geography and social traditions.

Meat is usually sold in speciality stores called “boucheries”. These shops are usually run by experienced butchers who specialize in preparing and selling various cuts of meat.

In urban areas, modern supermarkets may also have meat counters, but the majority of Moroccans still prefer to buy their meat from boucheries where they can personally inspect and select their meat.

The meat is usually displayed in the shop window or on hooks in the store, and customers can choose from a variety of cuts and types of meat, including lamb, beef and poultry. The butcher then prepares the meat according to the customer’s wishes, e.g. by cutting off excess fat or cutting it into specific portions.

This picture shows a butcher shop in Morocco.

Morocco

A detail on Morocco’s meat culture

In Morocco, it is customary for customers to bring their knives when buying meat. This is because the quality of the cut is often seen as a matter of personal preference, and customers want to ensure they are getting the exact cut they want. Some butchers also believe that using a customer’s knife helps maintain the sharpness of their own knives.