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Fig. 6 | Journal of Ethnic Foods

Fig. 6

From: Horsemeat in the culinary traditions of the Mishär Tatar diaspora in the eastern Baltic Sea region: cultural and historical aspects

Fig. 6

Horsemeat sausages, kazy, need to dry in a cool place where air moves freely. They were traditionally prepared in winter or early spring, when snow was still on the ground. The men did the slaughtering, and the women and children prepared the meat, bones, internals, and other parts of the horse for different dishes. The women kept the knowledge of how to cook and prepare horsemeat, but the men also joined in the work to prepare the sausages. Among Mishär Tatars, the gender division of work could be ignored when required. Women and men also eat horsemeat products together and not separately, like for instance among the Kazak. Photo Elvira Umarova 2020, Petrjaksy village, Nizhny Novgorod region

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