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horse slaughter 1 copy

I have appropriated this amazing picture and the one further down from a Russian blog post to which I have linked below. I would have liked to acknowledge the photographer but as I said, I don’t read Russian and can’t understand who to credit. Sorry.

Anissa: It has been a very long time since Charles Perry did a guest post here. He’s been ‘unusually busy’ (his words). Still, he has just sent me this very interesting post on eating horse meat. We didn’t have pictures which is not surprising. Charles lives in LA and I in London with no boucherie chevaline anywhere to be seen. Fortunately, I have the most wonderful friend, Victoria, who found me this Russian blog post where they show the whole process, from catching the horse, to killing it, butchering it and finally preparing the meat and sausages. The photos are pretty amazing. I assume they were done by a professional photographer or a very good amateur one. I can’t tell as I don’t understand Russian and google translate wouldn’t translate the page for me. It just went to another page. Anyhow, here is Charles’ fascinating post together with a recipe that calls for smoked horse meat sausage! I actually tasted it once, thanks to Bob Chenciner who has strong connections in Daghestan and who has written about it. He had some at home one day I was visiting and he gave me a taste. It was strong and fatty but very tasty and it may have been the karta Charles mentions below. Must check with him.

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