No one could make “sausages of anything but pork.”
No one could sell “black puddings, for it is a perilous viand.”[XV_69]
The French word charcutier (pork butcher) is derived from caro cocta, chair cuite (cooked meat).
The numerous regulations concerning the butchers in France during the 14th century rendered it difficult to carry on the trade:—
Prohibition to buy cattle except in the markets.
Prohibition to buy pigs fed by barbers or oil dealers.
Prohibition to kill cattle not a fortnight old.
Prohibition to kill cattle on the eve of fast days.
Prohibition to sell stale meat.
Prohibition to keep meat more than two days in winter, or more than one day and a-half in summer.