Horse meat primarily used in salami and sausages, usually mixed with pork, but also in goulashes and other stews. These products are sold in most supermarkets and many butcher shops. In Iceland, it is both eaten minced and as steak, also used in stews and fondue, prized for its strong flavor. It has a particular role in the culture and history of the island. The people of Iceland supposedly were reluctant to embrace Christianity for some time largely over the issue of giving up horse meat after Pope Gregory III banned horse meat consumption in 732 AD, as it was a major
Horse meat a food source of last resort. Despite the general Anglophone taboo, horse and donkey meat was eaten in Britain, especially in Yorkshire, until the 1930s, and in times of postwar food shortage surged in popularity in the United States and was considered for use in hospitals. A 2007 "Time" magazine article about horse meat brought in from Canada to the United States characterized the meat as sweet, rich, superlean, oddly soft meat, and closer to beef than venison. Horse is commonly eaten in many countries in Europe and Asia. It is not a generally available food in some English-speaking countries