Carnicero

Carnicero is a tradesperson who works with meat in Spanish-speaking contexts. The term denotes a person who buys, handles, processes, and sells meat products, typically in a retail setting called una carnicería. The feminine form is carnicera, and the plural forms are carniceros and carniceras. The word derives from carne (“meat”) and the suffix -icero, which indicates a person associated with a material or activity. Historically, butchers have played a central role in food supply, with practices shaped by regional slaughtering traditions and evolving health standards.

Duties and scope of work often include receiving carcasses, breaking them down into primal and retail cuts, trimming fat, deboning, grinding meat, and sometimes making sausages or other prepared products. A carnicero may also portion meat for display, label products, advise customers on suitable cuts and cooking methods, and manage inventory. In many shops, the carnicero is the owner or manager, while assistants handle counter service and preparation. In larger markets, there can be distinctions between wholesale and retail carniceros and related specialists.

Regulation and safety are important in this occupation. Meat handling is subject to health and food-safety regulations, temperature control, sanitation standards, and regular inspections. Training ranges from vocational programs and apprenticeships to formal education, and licensing or certification to slaughter and sell meat can vary by jurisdiction.

In contemporary economies, carnicerías are common in Spanish-speaking regions and reflect regional preferences for fresh cuts, processed products, and specialty meats. The role of the carnicero continues to adapt to consumer demand, technology, and stricter safety standards.