Horse meat forms a significant part of the culinary traditions of many countries, particularly in Europe, South America and Asia. The top eight countries consume about 4.7 million horses a year. For the majority of humanity's early existence, wild horses were hunted as a source of protein.


Horse Meat

Horse meat has a slightly sweet taste reminiscent of a combination of beef and venison. Meat from younger horses tends to be lighter in color, while older horses produce richer color and flavor, as with most mammals. Horse meat is usually very lean.


The meat of the horse has the same look and the same taste as beef; if cooked well, it is difficult to tell the difference. Generally, when serving this meat, it is important to hang it for 36 hours, and then marinade in vinegar and white rum, with oil, finely chopped onion, salt, pepper and a clove of garlic.

Donkey Meat

In many areas donkeys are not sold for their meat. ... On the other hand, donkey meat can be considered a good alternative in red meat consumption, being a dietary meat. Donkey meat is in fact characterized by low fat, low cholesterol content, a favourable fatty acid profile and is rich in iron.


Saute' the chopped vegetables in olive oil and add minced pancetta. Add the meat and brown on all sides. Simmer with red wine, add tomato sauce and cook for at least five hours on a very low flame. If the juice dries, add broth or hot water with laurel and spices.

CINI TAL-MIJA Butcher Gozo