Biltong biltong was made during the cold winters of the South African Highveld for best results. The cold, dry air typically dried out the biltong much more effectively, and in the best possible food safety environment. Mould and bacterial risk are at a natural minimum, and thicker biltong cuts can be hung to dry slowly for a richer texture, fuller flavor and dark colour. Heat has only been introduced into the process in recent years, and traditional biltong makers maintain that heat makes for an inferior end result. Due to increased risk of bacterial and fungal growth, the heated method, such
Horse meat in Slovenia's capital Ljubljana, where it is part of the city's traditional regional cuisine. In Ljubljana, many restaurants sell burgers and meat that contain large amounts of horse meat, including a fast-food chain called Hot' Horse. "Cecina" is cured meat made from beef or horse, and it is considered as a delicacy. Foal meat ("carne de potro") is preferred rather than horse meat, and it is easy to find in supermarkets and usually prepared as stew or steak. It is a common practice to give it to children with anemia. Although no generalized taboo exists in Spain, its consumption is