Horse meat gained widespread acceptance in French cuisine during the later years of the Second French Empire. The high cost of living in Paris prevented many working-class citizens from buying meat such as pork or beef, so in 1866, the French government legalized the eating of horse meat, and the first butcher's shop specializing in horse meat opened in eastern Paris, providing quality meat at lower prices. During the Siege of Paris (1870–1871), horse meat, along with the meat from donkeys and mules, was eaten by anyone who could afford it, partly because of a shortage of fresh meat in the blockaded
Horse meat in wet markets. The method of preparation is very common which includes marinating the meat in "calamansi" or lemon juice, "toyo" (soy sauce), and "patís" (fish sauce). It is then fried and served, and often dipped into vinegar to give the meat a tart flavour. In South Korea, horse meat is generally not eaten, but raw horse meat, usually around the neck part, is consumed as a delicacy on Jeju Island. It is usually seasoned with soy sauce and sesame oil. In Tonga, horsemeat or "lo'i ho'osi" is much more than just a delicacy; the consumption of horsemeat is generally