A Finnish speciality is "ryynimakkara", a low-fat sausage which contains groats. Pickled makkara, intended to be consumed as slices, is called "kestomakkara". This class includes various mettwurst, salami and Balkanesque styles. The most popular kestomakkara in Finland is "meetvursti" (etymologically this word comes from "mettwurst"), which contains finely ground full meat, ground fat and various spices. It is not unlike salami, but it is usually thicker and less salty. "Meetvursti" used to additionally contain horse meat, but hardly any brands contain it anymore, mostly due to the high cost of production. In general, there is no taboo against eating horse meat in Nordic countries, but its popularity has decreased with decreasing availability of suitable horse meat. There is also makkara and meetvursti with game, like deer, moose or reindeer meat. Even a "lohimakkara", i.e., salmon sausage, exists. In Finland there are b- and a-classes of BBQ Sausages like Kabanossi, Camping and HK Sininen Lenkki, Blue Loop.