Donkey meat is produced from the butchering of donkeys. It is traditionally consumed in China, Italy, and Latin America, both South America and Mexico. [1]
Donkey meat is produced from the butchering of donkeys. It is traditionally consumed in China, Italy, and Latin America, both South America and Mexico. [1]
Donkey meat is considered to be of low quality, [2] so donkeys are usually not raised specifically for meat production, [3] except in arid regions where they represent an important food source. Since the donkeys are typically slaughtered at the end of their useful life as working animals, their meat is frequently tough. [2]
The main global producers of donkey meat are China, Burkina Faso, Senegal, Nigeria, Mauritania, and Spain. [4] [2] Donkey meat has a smaller market compared to horse meat, and the main consumers are China (which is a significant importer), [5] Italy, and Mexico. [6] Approximately 3.5 million donkeys and mules are slaughtered each year for meat worldwide. [7] In Italy, which has the highest consumption of equine meat in Europe and where donkey meat is the main ingredient of several regional dishes, about 1,000 donkeys were slaughtered in 2010, yielding approximately 100 tonnes (98 long tons; 110 short tons) of meat. [8]
In West Africa, old donkeys are typically butchered at the end of their useful lifetime as pack animals, and their meat is traditionally dried and smoked. In France, donkey meat consumption has become rare after World War II, it is however still used as ingredient for traditional sausages in Provence. Hungary, Poland, and Russia have similar traditions. In the Anglosphere, donkey meat consumption, similarly to horse meat, is generally considered taboo. [9] [10]
Donkey meat can be consumed fresh, or used as ingredient for hams and sausages. Fresh donkey meat can be roasted or used as ingredient for stews. Donkey stew and tapulon are two examples of traditional stews in Italian cuisine. In China, the donkey burger is a traditional street food in Baoding and Hejian, Hebei Province. Donkey sausage is traditionally prepared in Italy (salame d'asino), Provence (saucisson d'Arles ), in Hungary (Eselwurst) and Poland (Salceson). [11]
Donkey meat is similar to horse meat and has a dark red colour, with yellowish fat.
A 100 g portion of donkey meat provides 116 Kcal, with a 3.1% fat and 20.7% protein. [12]
Judaism forbids donkey meat consumption. [13] Some Islamic scholars also consider donkey haram. [14] [15]
A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs, may be included as fillers or extenders.
Islamic dietary laws are laws that Muslims follow in their diet. Islamic jurisprudence specifies which foods are halal and which are haram. The dietary laws are found in the Quran, the holy book of Islam, as well as in collections of traditions attributed to the Islamic prophet Muhammad.
Tripe is a type of edible lining from the stomachs of various farm animals. Most tripe is from cattle, pigs and sheep.
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Lamb and mutton, collectively sheep meat is one of the most common meats around the world, taken from the domestic sheep, Ovis aries, and generally divided into lamb, from sheep in their first year, hogget, from sheep in their second, and mutton, from older sheep. Generally, "hogget" and "sheep meat" are not used by consumers outside Norway, New Zealand, South Africa, Scotland, and Australia. Hogget has become more common in England, particularly in the North often in association with rare breed and organic farming.
Offal, also called variety meats, pluck or organ meats, is the internal organs of a butchered animal. The word does not refer to a particular list of edible organs, and these lists of organs vary with culture and region, but usually exclude skeletal muscle. Offal may also refer to the by-products of milled grains, such as corn or wheat.
Chitterlings, sometimes spelled chitlins or chittlins, are the large intestines of domestic animals. They usually come from pigs, but are also made from cow, lamb, goose and goat.
Horse meat forms a significant part of the culinary traditions of many countries, particularly in the Americas and in Eurasia. The eight countries that consume the most horse meat consume about 4.3 million horses a year. For the majority of humanity's early existence, wild horses were hunted as a source of protein.
Slovak cuisine varies slightly from region to region across Slovakia. It was influenced by the traditional cuisine of its neighbours and it influenced them as well. The origins of traditional Slovak cuisine can be traced to times when the majority of the population lived self-sufficiently in villages, with very limited food imports and exports and with no modern means of food preservation or processing.
Dried meat is a feature of many cuisines around the world. Examples include:
Dog meat, also known as fragrant meat or simply fragrant, is the meat derived from dogs. Historically human consumption of dog meat has been recorded in many parts of the world.
Traditional Kazakh cuisine is the traditional food of the Kazakh people. It is focused on mutton and horse meat, as well as various milk products. For hundreds of years, Kazakhs were herders who raised fat-tailed sheep, Bactrian camels, and horses, relying on these animals for transportation, clothing, and food. The cooking techniques and major ingredients have been strongly influenced by the nation's nomadic way of life. For example, most cooking techniques are aimed at long-term preservation of food. There is a large practice of salting and drying meat so that it will last, and there is a preference for sour milk, as it is easier to save in a nomadic lifestyle.
Cat meat is meat prepared from domestic cats for human consumption. Some countries serve cat meat as a regular food, whereas others have only consumed some cat meat in desperation during wartime, famine or poverty.
Hungarian sausages are sausages found in the cuisine of Hungary. Hungary produces a vast number of sui sausage types. They may be boiled, fresh or dried, and smoked, with different spices and flavors, "hot" or "mild". Many were influenced by their neighbors and brethren.
Blood as food is the usage of blood in food, religiously and culturally. Many cultures consume blood, often in combination with meat. The blood may be in the form of blood sausage, as a thickener for sauces, a cured salted form for times of food scarcity, or in a blood soup. This is a product from domesticated animals, obtained at a place and time where the blood can run into a container and be swiftly consumed or processed. In many cultures, the animal is slaughtered. In some cultures, blood is a taboo food.
Pork is the culinary name for the meat of the pig. It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE.
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, venison, rabbit, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, stock is also common. A small amount of red wine or other alcohol is sometimes added for flavour. Seasonings and flavourings may also be added. Stews are typically cooked at a relatively low temperature, allowing flavours to mingle.
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