Thin slices of Mettwurst, made at least partially of equine meat, are quite a popular sandwich filling in most of Central and Northern Europe. It’s not uncommon for adolescent boys to tease their (usually female) horse-aficionado peers with jokes built around this fact.
(Incidentally, horse meat is apparently very high quality—high-protein, low-fat. And of course, equines—gazelles and others—were an important part of our ancestors’ cuisine.)
Thin slices of Mettwurst, made at least partially of equine meat, are quite a popular sandwich filling in most of Central and Northern Europe. It’s not uncommon for adolescent boys to tease their (usually female) horse-aficionado peers with jokes built around this fact.
(Incidentally, horse meat is apparently very high quality—high-protein, low-fat. And of course, equines—gazelles and others—were an important part of our ancestors’ cuisine.)
What do “low fat” and “high quality” have to do with one another?
Point conceded; I wrote hastily. It does seem, though, that horse meat has quite favorable cholesterol values and an omega-3 to omega-6 ratio.