Meat
Horse
Horse meat is a lean, finely grained red meat with a slightly sweet, iron-rich flavour and deep colour. It has long been eaten in parts of Europe, Central Asia, and East Asia, where it is grilled, cured, or simmered in stews and sausages. Young horse (foal or yearling) is tender enough for steaks and carpaccio; older animals suit braising and charcuterie. Low intramuscular fat means careful cooking avoids dryness, while traditional curing produces distinctive dried products.
Also known as: Viande de cheval, Carne di cavallo, Basashi / Baniku
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History
Horses were domesticated on the Eurasian steppe; meat remained a secondary product beside transport and warfare for millennia.
Horse meat consumption persisted in parts of continental Europe despite religious and cultural taboos elsewhere.
Legalisation and butchery regulation in France and neighbouring countries formalised commercial horse meat supply.
Specialty restaurants and Central Asian cuisine sustained demand while many markets restricted retail horse meat.