horsie

Eating horse meat is more acceptable in many parts of Europe than the US. In the States we tend to view horses as companions, akin to dogs and cats, while in Europe they are just another animal to consume, such as cows or pigs.

[Americans might be unaware that US-based horse slaughterhouses actually provide their meat to Europe and the rest of the world. According to the USDA, over 12,000 horses meant for consumption were exported during the first three-quarters of 2006.]

So, how do the Dutch enjoy their horse, or paardenvlees? Not as proudly as, say, the French, who boast at least a thousand horse butchers nationwide and serve horse steaks at restaurants.

The Netherlands prefers its horse ground up and surreptitiously mixed with other meats as in meatballs, and the typically-Dutch fast food bitterballen and frikandel. (Bitterballen are finely-minced meatballs with a creamy center and crispy deep-fried exterior, while frikandel are similar to a sausage or hot dog.)

So how does horse taste? I’m not the best judge, since the one time I (probably) ate it was in my first bitterbal, which was promptly spat out into the nearest napkin. But that was more likely due to the bitterbal itself, with its unexpectedly mushy consistency and tangy, sour flavor. Other reviewers seem to enjoy horse meat.

Eet smakelijk!

Photos: Horsie by me, Bitterballen by Kok Robin. Dank je vel!