Wine and meat were basic products in medieval diet. The meat trade was professionalised at an early stage in Toulouse, as seen by the establishment of specialized trades regulated by the city council from the thirteen century, as well as the appearance of recognized experts in the field. On the contrary, the sale of wine was relatively unorganized, leaving few available primary sources and its study thus all the more challenging. Such a difference can be explained by the fact that the inhabitants of Toulouse depended on the daily market for their meat, whereas many of them made their own wine. The meat trade was closely controlled in order to avoid any health risks (much less so for wine), and to prevent any mix up between choice and cheap cuts meant for different customers.