Manufacturing and selling meat
in Religion, regulation, consumption
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This chapter explores the manufacture and production of kosher and halal meat in London and Manchester in the United Kingdom and also in Denmark, with specific reference to audits/inspections, legislation, networking, product innovation and certification. It explores how different certification bodies and religious authorities define kosher and halal meat through inspection and labelling during manufacture, and how authority and trust emerge in the supply chains through which meat qualifies as kosher and halal. The chapter demonstrates how the attribution of the distinguishing characteristics that qualify meat as kosher and halal starts at the abattoir and finishes only when a product is placed on the counter of a trusted retailer. It draws on interviews with kosher and halal certification bodies and other supply chain actors such as butchers and retailers, plus ethnographic work fieldwork and observations in London, Manchester and Copenhagen.

Religion, regulation, consumption

Globalising kosher and halal markets


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