A long time has passed since the time when Muslims, wishing to consume halal meat, slaughtered animals on the farm in an artisanal way. New regulations and the increase in the Muslim population have not allowed this situation to continue. The magnitude of the demand was becoming such that it passed to industrial production. Thus the consumption of meat slaughtered according to the Muslim rite has become a real market and it is no longer difficult to find halal products, even in our supermarkets. Faced with such a situation, the Muslim could finally be considered, but is this really the case? Nothing is less sure...

This work has a double vocation: it recalls, in its first part, the spiritual meaning and the religious rules which underlie the production, certification and consumption of halal meat. The reader will thus be able to find practical answers related to the ritual aspect of halal, with in particular the main contemporary fatwas concerning this subject.
Then, in a second part, he explains the industrial production process and the realities of a complex market that is not very respectful of the demands of the Muslim consumer. The objective is to also describe the difficulties of halal certification in an industrial environment and the multiple issues, admitted or not, whether economic, political or simply ethical.