Carni Equine

Horse meat

Preparation info

    • Difficulty


Appears in

Honey from a Weed

By Patience Gray

Published 1986

  • About

An English lady arrives at Spigolizzi all smiles and delighted with the Salento. After one or two glasses of wine she suddenly becomes pensive: ‘I was shocked to find so many horse-butchers!’ A French, a Belgian woman would not have felt indignant. The Gauls, the Belgic tribes, the Greeks, the Messapians, horse lovers all, did not have this taboo on horse meat. Nor do today’s Salentines. Indeed, the horse meat butchers are, by far, more highly skilled than other butchers.

There are two favourite and economical ways of using this meat: