Daniel Arnaldi
Port Louis meat market
To a westerner like me coming from a country where food hygiene is much more strictly controlled, with meat always stored in refrigeration the meat market in Port Louis is a very different place.
The heat, the exposed meat, the doors to the meat market open to the street outside, flies coming in and out, the air thick with the smell of fat and muscle. The rawness of it all is not just limited to the product, the whole place feels exposed and raw. The butcher cuts the meat right on the very same counter where a customer will make their selection and carry out their transaction.
Port Louis meat market
To a westerner like me coming from a country where food hygiene is much more strictly controlled, with meat always stored in refrigeration the meat market in Port Louis is a very different place.
The heat, the exposed meat, the doors to the meat market open to the street outside, flies coming in and out, the air thick with the smell of fat and muscle. The rawness of it all is not just limited to the product, the whole place feels exposed and raw. The butcher cuts the meat right on the very same counter where a customer will make their selection and carry out their transaction.