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Halal & quality

Halal certification and quality, documented per lot

Six points we clarify in writing before you order, with the EU rules that apply and what a halal certificate covers.

Halal certification
01

Halal certification

Issued by recognised bodies

The supplying slaughterhouses hold halal certification from recognised certifying bodies; we do not certify meat ourselves.

A halal certificate confirms that a certifying body has audited the slaughterhouse or plant against its halal standard. Standards differ between certifiers and importing countries, for example on stunning or mechanical slaughter. The certificate for your lot is available on request before you order.

  • HALAL
  • Certificate per lot
  • Name of the certifying body
  • Scope and validity
Slaughter method
02

Slaughter method

Religious rites and EU law

Slaughter takes place in approved slaughterhouses under EU animal welfare rules and the standard of the certifying body.

EU law requires animals to be stunned before slaughter, with a derogation for religious rites in Article 4(4) of Regulation (EC) No 1099/2009. Member States may nonetheless require stunning. Each offer states whether a lot comes from stunned or non-stunned animals.

  • EC 1099/2009
  • Method stated per lot
  • Approved slaughterhouses
  • Standard of the certifier
Traceability
03

Traceability

From the animal to your door

Every food business in the EU must be able to name its supplier and its customer for each product.

For beef and veal, a reference number links the meat to the animal or group of animals. For lamb and poultry, a batch code links it to the lot. These details travel with each delivery, so you can trace the meat back to slaughterhouse and country.

  • EC 178/2002
  • Batch or reference number
  • Approval number of the slaughterhouse
  • Country of rearing and slaughter
Cold chain
04

Cold chain

Chilled and frozen

Temperature limits for meat are set by EU hygiene law and in the specification of each order.

After slaughter, meat must be chilled to no more than 7 °C, offal to no more than 3 °C and poultry meat to no more than 4 °C. Frozen meat is kept at -18 °C or colder. Transport conditions are agreed per order.

  • EC 853/2004
  • Chilled meat
  • Frozen meat
  • Refrigerated transport
Cut specification
05

Cut specification

Agreed in writing

Cut names differ between Spain, other EU countries and MENA markets, so every cut is defined in a written specification.

The specification sets out cut, trim, bone-in or boneless, weight range, fat cover, packaging and labelling. It is the basis of the offer and of the check on arrival.

  • SPEC
  • Primal cuts
  • Portioned cuts
  • Minced and processed
Documents
06

Documents

Per lot and destination

Each delivery comes with the documents required for the product and its destination.

Typical documents are the commercial invoice, the halal certificate, the label with origin details and identification mark and, for third countries, the veterinary health certificate. Meat imported into the EU is checked at a border control post. Which documents apply is clarified per order.

  • EU 1169/2011
  • Halal certificate
  • Label and identification mark
  • Health certificates for export and import

What does halal certification involve?

A certifying body audits the slaughterhouse or plant against its halal standard: permitted species, the animal alive and healthy at slaughter, slaughter by a Muslim slaughterer with the invocation of the name of God, full bleeding, and separation from non-halal products in processing and storage.

Certifying bodies differ in their requirements, for example on stunning, on the mechanical slaughter of poultry and on their recognition by importing countries. A certificate should therefore name the certifying body, the establishment, the products covered and the period of validity. EU law does not define halal; a halal claim rests on the certificate. We supply meat from slaughterhouses holding halal certification from recognised bodies and provide the certificate per lot on request.

Which EU rules apply to halal meat?

The same rules as for all meat: hygiene, animal welfare at slaughter, food information and origin labelling. Slaughter without stunning is permitted only within the derogation for religious rites.

EU rules relevant to halal meat
TopicRuleLegal act
Hygiene and approval of establishmentsApproval, identification mark, temperaturesReg. (EC) 853/2004
Animal welfare at slaughterStunning; derogation for religious ritesReg. (EC) 1099/2009, Art. 4(4)
Food informationMandatory particulars, allergensReg. (EU) 1169/2011
Origin of pig, sheep, goat and poultry meatCountry of rearing and slaughterReg. (EU) 1337/2013
Beef and veal labellingReference number, born, reared, slaughtered, cut inReg. (EC) 1760/2000

Sources: Regulation (EC) No 853/2004 (EUR-Lex) · Regulation (EC) No 1099/2009 (EUR-Lex) · Regulation (EU) No 1169/2011 (EUR-Lex) · Implementing Regulation (EU) No 1337/2013 (EUR-Lex) · Regulation (EC) No 1760/2000 (EUR-Lex).

Last updated: October 2026This page provides general information on the meat trade, halal practice and EU food law. It is not legal, tax or religious advice. The binding information for each lot is given in its offer, on its label and in its accompanying documents.

FAQ

Frequently asked questions

How long is a halal certificate valid?

The validity period is set by the certifying body and printed on the certificate. Check that it covers the production or slaughter date of your lot, not just the date of delivery.

What is the difference between an establishment certificate and a consignment certificate?

An establishment certificate confirms that a slaughterhouse or plant is certified for certain products over a period. A consignment certificate refers to a specific shipment, with quantities and lot details, and is often required for export.

How can I check that a halal certificate is genuine?

Compare the establishment name and approval number on the certificate with the label and documents, and check the certificate with the certifying body that issued it. Many bodies publish lists of certified establishments; see how to check halal certificates.

Is halal certification required by EU law?

No. Halal certification is voluntary and private; EU law does not define halal. A halal claim must, however, not mislead buyers under Article 7 of Regulation (EU) No 1169/2011.

Does halal certification replace official veterinary controls?

No. Official controls under Regulation (EU) 2017/625 and the hygiene rules of Regulations (EC) No 852/2004 and 853/2004 apply to all meat, halal or not. Halal certification is an additional, private check.

Does the certificate cover storage and transport?

Only as far as its scope states, usually the certified establishment and its products. Beyond that, the delivery documents and the traceability of each lot show how the meat moved from the plant to you.

What is the difference between the approval number and the halal certificate?

The approval number is issued by the competent authority and confirms that an establishment meets EU hygiene law. The halal certificate is issued by a private certifying body and refers to its religious standard; both should name the same establishment.

How is halal meat kept apart from pork?

Certification standards generally require halal products to be separated from pork and other non-halal products in production, storage and transport. Ask the certifying body or the supplier how separation is ensured, and check the scope of the certificate.

Are the animals inspected before and after slaughter?

Yes. Under EU control rules, animals undergo ante-mortem and post-mortem inspection by the official veterinary service at the slaughterhouse. Only meat that passes is health-marked and can be placed on the market; see our guide to halal slaughter.

Can laboratory tests be agreed for a lot?

You can request tests such as species identification for a lot. Whether they are possible, and the laboratory, scope and costs, are clarified in advance for the order.

What does halal meat processing involve?

Halal meat processing covers slaughter according to Islamic rules, bleeding, chilling, cutting, packing and labelling, kept separate from non-halal products and supervised under the standard of a certifying body. The steps are documented so that the certificate can be linked to each lot; details are in halal slaughter explained.

Is halal meat legal in the EU and in Spain?

Yes. Regulation (EC) No 1099/2009 requires slaughter in an approved slaughterhouse and allows slaughter without prior stunning only for religious rites; some member states restrict this further. In Spain, halal slaughter takes place in approved slaughterhouses.

Can non-Muslims eat halal meat?

Yes. Halal meat is ordinary meat that also meets EU food law; there is no rule against non-Muslims eating it.

Further reading
GuidesWhat is halal meat? Its meaning in Islam and for buyersGuidesHalal meat vs regular meat: what differs and what is the sameGuidesHow to check a halal certificate for meat
ProductsWholesaleAll questions
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