Abstract e pork-cat syndrome is an IgE-mediated allergy to pork triggered by a primary sensitization to cat dander. IgE-antibodies are directed to cat serum
albumin, Fel d 2, and cross-react with porcine se-rum albumin. In contrast to meat anaphylaxis caused by IgE to α-Gal, in patients with pork-cat syndrome, symptoms occur in less than two hours aer consumption. As albumin is a thermolabile allergen, patients oen tolerate well done meat. In this review, di–erent allergens of red meat are de-scribed and an original case of allergy to horse meat mediated by allergy to dog dander is presented