On September 3, 2019, the regional unit of Santé publique France in the Hauts-de-France region was alerted by the Infectious Diseases Directorate (DMI) of Santé publique France to an excess of cases of salmonellosis caused by Salmonella serotype Bovismorbificans in the Nord and Pas-de-Calais departments during the first two weeks of August 2019, identified by the National Reference Center for Escherichia coli, Salmonella and Shigella (CNR ESS, Institut Pasteur, Paris). Twenty-five cases of Salmonella serotype Bovismorbificans, all belonging to the same genomic cluster, were identified between August 4 and 26, 2019. The epidemic curve pointed to a common, one-time food source of contamination. The onset of symptoms, between August 4 and 22, was consistent with the distribution/marketing of a contaminated food product with a short shelf life. Forty-five percent of the cases were hospitalized for their salmonellosis; no deaths were reported. The results of the exploratory food investigation quickly pointed to a strong hypothesis: the consumption of raw or undercooked horse meat, reported by all cases interviewed, in the days preceding the onset of symptoms. No other food was consumed by all cases. The results of the epidemiological, microbiological, and veterinary investigations suggest that this outbreak is attributable to the consumption of raw horse meat in the form of "minced meat" or undercooked meat, contaminated with Salmonella Bovismorbificans, in the days preceding the onset of symptoms. Traceability investigations identified a likely common supply chain for all the locations where the cases purchased the meat, involving the same Belgian wholesaler, supplied by a slaughterhouse and a meat-cutting facility located in Romania. Preventing foodborne infections and their complications requires a change in risky eating habits. This involves, in particular, educating the public.