horse and pastaHow many times have you said this? I’m famished, I’m starving, I’m so hungry I could eat a horse. No one knows the exact origin of this hyperbolic saying although most think it is an exaggeration of a ravenous impossibility unless of course you happen to own the I Could Eat A Horse Spaghetti Measure to help you portion out (in the shape of a horse) enough spaghetti to stuff yourself.  Designed by Stefán Pétur Sólveigarson a product designer from Northern Iceland, the tool measures four servings of spaghetti – hardly enough for some Italians who, like the French, Swiss, Canadians and Japanese, would consider eating a horse.

Many cultures and cuisines look at horse meat as naturally “vitastic” (energetic), lean and rich in iron with 25 per cent less fat, nearly 20 per cent less sodium and double the iron of high quality beef cuts.  In Italy the tradition of eating meat cut from a horse dates back to the 5th century. One of Italy’s most famous horse meat dishes, pastisada de caval (braised horse meat) has been a favourite dish of the people of Verona for 1,500 years. Attributed to a battle fought with the Goths, horse rump, onion, carrot, white celery stalks, ground lard, butter, spices and red Amarone della Valpolicella wine were used to make a dish to feed the starving people of the city in the aftermath of the battle.

Even the British, who initially were aghast when it was discovered that horse meat was present in products from a number of UK supermarkets, are thinking of selling horse meat as a way of improving the horse welfare crisis to create real value in the horse meat sector.

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