Horse meat smoked and boiled, "karta" made from a section of the rectum which is smoked and boiled, and "sur-et" which is kept as dried meat. Salted horse meat sausages called "kazy" are produced as a regional delicacy by the Kazakhs. Generally, Mongols prefer beef and mutton (though during the extremely cold Mongolian winter, some people prefer horse meat due to its low cholesterol). It is kept unfrozen, and traditionally people think horse meat helps warm them up. Other Asian nations import processed horse meat from Mongolia. In the Philippines, horse meat ("lukba", "tapang kabayo", or "kabayo") is a delicacy commonly sold
Potjevleesch on top of the stove for 3 hours. After cooking the dish is chilled in the refrigerator and served cold. It is customary to serve it with chips and often the dish is enjoyed with a glass of jenever or "Genièvre (juniper) of Houlle". Potjevleesch Potjevleesch is a traditional French Flemish dish, which can be translated into English as "potted meat", although in appearance it is more like a terrine or head cheese than a pâté. It is traditionally made in a ceramic dish—such as a marmite—from three or four different types of meat and held together either with gelatin