- Apr 18, 2014
- Reaction score
- Lower Hudson Valley, New York
Actually I imagine it must taste OK, given that there are people who eat it by choice. Saucisson d' ane (donkey meat salami) is a local specialty of the French village of Arles (where Van Gough painted) A similar horse meat sausage is common in the Camargue area (which also has a lot of wild horses). And legally, the formulas for a LOT of the traditional salamis and dry sausages of Southern Europe CAN legally contain horse or donkey to eke out the pork or beef.Donkey meat is called poopy? Doesn’t sound very appetizing. Tastes like sh!t?
And if you think that is odd, I found somewhere in the US making salami out of chevroin (goat meat) and another that has them available in about 15 different meats, ranging form the semi-common like bison, venison, ostrich, emu, and alligator to the rarer like alpaca, antelope, llama and camel to the downright weird, like otter (which even I am not sure I am ready to try). And the actual site itself seems to offer meat from pretty much every animal imaginable, including some I wasn't aware ANYONE ate, like bobcat, coyote, and iguana (well, I knew the Pre-Colombians liked iguana, as did early Spaniards, on fast days).