Cultural manufactures Slaughterhouses

This guide to the old slaughterhouses in Casablanca follows twelve separate butcheries built in nineteen twelve and rebuilt in nineteen twenty-two, each with its own door onto the killing floor, one for horsemeat, one for pork, one just for tripe. It traces the rails and pulleys still crisscrossing the ceilings, the roughly five thousand workers who slaughtered and packed meat here by the nineteen fifties, and the working-class neighborhood of Hay Mohammadi that finally outgrew the smell and the trucks after nearly eighty years of operation. Look up at those same hooks now hanging over the old large-livestock hall.