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 chicken leg portions and whole chicken. Examples of fish on the bone include unfilleted plaice and some cuts of salmon. Meat on the bone is used in many traditional recipes. The principal effect of cooking meat on the bone is that it alters the flavour and texture. Albumen and collagen in the bones release gelatin when boiled which adds substance to stews, stocks, soups and sauces. The bone also conducts heat within the meat so that it cooks more evenly and prevents meat drying out and shrinking during cooking. Consumption methods vary by size; smaller bones can be eaten whole,