Horse meat, also known as chevaline, refers to the flesh of horses prepared for human consumption. While it is a common food source in many parts of the world, its acceptance varies significantly across different cultures and regions. The practice of eating horse meat has a long history, dating back to ancient times. This article explores where horse meat is consumed globally, its historical and cultural foundations, and the differing societal views surrounding its consumption.
Where Horse Meat is Consumed Globally
Horse meat forms a notable part of culinary traditions in numerous countries, particularly across Europe and Asia. China stands as the world’s largest consumer and producer, with significant amounts used in sausages and rice noodle dishes. Kazakhstan, influenced by its nomadic history, also consumes large amounts, with horse meat appearing in forms like sausage and smoked or boiled hip and jaw meat. Mongolia also consumes and exports horse meat.
In Europe, horse meat consumption is common in countries such as Italy, France, Belgium, Switzerland, and the Netherlands. Italy consumes horse meat widely, especially in regions like Apulia, Sicily, and Veneto, where it is considered a delicacy. It is prepared in various ways, including stews like pastissada, steaks, carpaccio, or made into bresaola and sausages. France developed a taste for horse meat, particularly popular in Paris, where it was a more affordable alternative to beef during the 19th century.
In Spain, horse meat is typically prepared as a stew or steak. Iceland consumes horse meat, valuing its strong flavor in minced form, steaks, stews, and fondue. In the Netherlands, smoked horse meat (paardenrookvlees) is sold as sliced meat and used in sausages and fast-food snacks.
Japan imports thousands of horses annually, with basashi, thinly sliced raw horse meat, being a popular dish, especially in Kumamoto Prefecture. Mexico and Canada also consume horse meat, with Canada being a main exporter to European countries and Japan. The eight countries consuming the most horse meat account for approximately 4.3 million horses annually.
The Historical and Cultural Roots of Horse Meat Consumption
The consumption of horse meat has deep historical roots. Archaic humans and Neanderthals hunted wild horses as a source of protein in Eurasia. Evidence from sites like Boxgrove in England and Schöningen in Germany shows horse butchery by early human ancestors around 500,000 to 300,000 years ago. Paleoindians, the first humans in the Americas, also hunted native horses.
After horses were domesticated, approximately 3,000 to 6,000 years ago, their role expanded beyond a food source to include transportation and labor. Many nomadic societies, such as those in Mongolia, Kyrgyzstan, and Kazakhstan, continued to use domesticated horses for milk and meat, traditions that persist today. Horse meat also became a food source of last resort during periods of scarcity or conflict. For example, during the Siege of Paris in 1870, residents consumed horse meat due to food shortages, and its popularity continued afterward. During both World War I and II, horse meat saw increased consumption in various places, including the United States, when other meats were scarce.
Cultural factors have also shaped horse meat consumption. In some regions, like southern Italy, the taste for horse and donkey meat developed from a pragmatic approach in agricultural communities where all animals were viewed as a protein source to avoid waste. In parts of Central Asia, horse meat remains a significant part of the culinary heritage due to the abundance of steppes suitable for raising horses.
Varying Perspectives on Horse Meat
Societal views on horse meat consumption differ widely across the globe, often leading to strong opinions and controversies. In many English-speaking countries, such as the United States, the United Kingdom, and parts of Canada, there is a cultural aversion to eating horse meat. This perspective often stems from the horse’s evolving role as a companion animal, a symbol of sport, or a valued asset, similar to pets like dogs and cats.
Religious beliefs have also shaped taboos against horse meat. Pope Gregory III issued a ban on horse meat consumption in 732 CE, associating it with pagan rituals, particularly in Germanic ceremonies. While this papal law is no longer in force, its historical impact contributed to lingering prejudices in some regions. Additionally, Jewish dietary laws prohibit horse meat because horses do not have cloven hooves and are not ruminants.
Legal statuses regarding horse meat for human consumption vary. In the United States, while not federally illegal to eat horse meat, commercial slaughter of horses for human consumption is effectively banned through the defunding of USDA inspections. This means horse meat cannot be legally processed for sale in the U.S., leading to a shift in horse slaughter to facilities in Canada and Mexico for export. Some states also have laws prohibiting horse slaughter or consumption. Concerns about animal welfare and the potential presence of unregulated chemicals or veterinary drugs in horses not raised for food are often cited by opponents of horse meat consumption.