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Fig. 9 | Journal of Ethnic Foods

Fig. 9

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

Fig. 9

Fresh horse sausages drying in the attic, Petrjaksy village, Nizhny Novgorod region. In the wooden village houses, the attic is used for drying the sausages and storing food. In the Volga region, the climate is very cold and dry in the winter, cool in the spring, and hot in the summer. The attic keeps cool until May–June, which makes spring a suitable period for preparing the sausages. In the diaspora and especially in city houses in Saint Petersburg or Finland, Estonia, and Latvia, storing the sausages is more complicated. Saint Petersburg and Helsinki, for instance, are both located by the sea, and humidity levels can be high. Photo Elvira Umarova 2020

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