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
Shark meat are referred to as "Schillerlocken". Per the FAO, Italy led globally in the importation of shark meat in 1999, with France and Spain following. In 1999, France imported the second-largest amount of shark meat on a global level. In Iceland, "hákarl" is a national dish prepared using Greenland shark or sleeper shark. The shark meat is buried and fermented to cure it, and then hung to dry for several months. Shark meat Shark meat is a seafood consisting of the flesh of sharks. Its consumption by humans has been mentioned since fourth century AD literature. Several sharks are fished for