Halal certification almost never shows up in a map listing — each shop here has it confirmed individually.
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Holy Joes Meats & More
10210 Berkeley Place Dr, Charlotte, NC 28262-0503
Mon 10am-8pm, Tue-Sun 10am-9pm
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Halal International
9630 University City Blvd, Charlotte, NC 28213
Mon-Sun 9am-9pm
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Halal International
3120 N Sharon Amity Rd, Charlotte, NC 28205
Mon-Sat 9AM-8PM, Sun 9AM-7PM
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Yafa Halal Market
10703 Park Rd, Charlotte, NC 28210
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Bombay Central - Grocery • Café • Halal Meat
10966 Chapel Hill Rd, Morrisville, NC 27560-8852
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Spiceshut Morrisville
9601 Chapel Hill Rd, Morrisville, NC 27560
Cary 1
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Spices Hut Cary
10210 Green Level Church Road, Cary, NC 27519
Durham 1
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Global Suq Halal Mediterranean Market
105 W Cornwallis Rd, Durham, NC 27707
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Al Aqsa Meat Market
5103 W Market St, Greensboro, NC 27409-2633
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Triveni Supermarket
300 S Polk St, Pineville, NC 28134
Raleigh 1
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Bombay Central Raleigh
1910 Falls Valley Dr, Raleigh, NC 27615
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Briarwood Custom Meats Butcher Shop LLC
5476 Blue Springs Rd, Red Springs, NC 28377-9716
tues - sat: 10am - 5pm
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Blessed Foods Llc Halal Meats & Equipments
1349 Lockland Ave, Winston-Salem, NC 27103-5119
saturday: 10 am - 7 pm
Also in North Carolina
- Specialty Food Stores365
- Butcher Shops339
- Delis56
- Seafood Markets48
- Deer & Game Processing23
- Cheese Shops21
- Custom-Cut Butcher Shops13
- Butcher Shops with Dry-Aged Beef5
Good to know
What makes a butcher shop halal?
The animal must be slaughtered by hand with a blessing, by a Muslim slaughterman, and the shop must keep halal meat separate from non-halal stock. Certification bodies audit this; when in doubt, ask the shop who certifies them.
What is hanging weight?
Hanging weight is the weight of a slaughtered animal after skinning and evisceration, but before final trimming and dry aging. When purchasing a side or whole animal in North Carolina, local processors charge based on this weight. Browse 13 meat processors across North Carolina on ButcherAtlas to learn more about custom carcass purchasing.
How to make sausage at home?
To make sausage at home, chill high-fat meat and grind it, mix thoroughly with seasonings and ice water until sticky, then stuff into natural casings. Keep all equipment cold to preserve the emulsion and texture. For custom meat grinds and fresh casings, visit any of the 13 specialized meat markets listed across North Carolina on ButcherAtlas.