Sfilacci di cavallo

Frayed horse meat

Typical product of the Veneto, in particular the province of Padua. One particular use of horse meat is the meat parade or frayed horse meat. Thin slices of lean meat in the thigh are kept in salt for 15 days and smoked leaving them hanging from the chimney for about a month. Once dry and hard fight with a hammer and tuck into small slices. Their slight smoky flavor makes them ideal to enrich salads, it is perfect with rucola salad and along with melted cheese is a great sauce for gnocchi and polenta.