The fashion for horse meat, passed down from Asian traditions, never became widespread, and as a result horse meat is one of the rarest and hardest-to-find meat products.
At present, and for the foreseeable future, any dish with horse meat is considered more of a delicacy and an exotic item than an everyday meal. This type of meat remains an ordinary part of the diet only in Central Asia, among some small peoples of Siberia and the Far East. The leading producer of horse meat is Mongolia. Sausages with horse meat are found a little more often than pure horse meat. In the case of sausages, horse meat mostly makes up a small percentage of the sausage mince, giving it properties such as springiness and firmness.
In a number of developed countries, such as the United States and Great Britain, it is not customary to raise horses for meat, and it is almost impossible to find horse meat for sale there. For obvious reasons, recipes with horse meat are fewer in number than recipes with beef, pork and so on. In a dish that contains other meat, that meat can be replaced with horse meat, as a taste experiment.
As a rule, young stallions and mares are sent to slaughter for meat. The meat of adult horses is very tough and therefore less popular with consumers.
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