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
Meat on the bone while larger ones can be broken or gnawed. Some meat on the bone is most commonly eaten by picking it up, notably ribs and chicken (wings, drumstick, sometimes thigh). Others are primarily eaten by cutting off the meat, such as steaks, but possibly picking up and gnawing the bone when otherwise finished. Smaller fish are often eaten whole, with the bones. Examples include whitebait of all sorts, anchovies, and smelt. In some cases the bone marrow may also be eaten, notably for beef or poultry (especially chicken), in the later case by the eater breaking or chewing off the end