Dry-cured Kabyrga Talas

Talas dry-cured kabyrga - horse meat ribs prepared according to the original recipe, but in this case without entrecote. This part is often called “cartridges”. Usually the meat of young horses 2-3 years of age is consumed; the best is considered to be the meat of a 9-10 month old foal or a one-year-old groom. The drying process takes from 90 to 120 days. The result is a most delicate delicacy that has an interesting structured pattern on the cut, with alternating layers of white horse fat and layers of rich brick-red meat. The gelatinous, almost jelly-like structure of the delicacy resembles marmalade, and the pieces literally melt in your mouth.
 The Kabyrga delicacy is an easily digestible dietary meat containing a large amount of complete protein, optimally balanced in amino acid composition. If beef is completely digested in the human body in 24 hours, then horse meat takes only three. Horse fat occupies an intermediate position between animal and vegetable fats and has a choleretic effect.
 Horse meat lowers cholesterol levels in the blood, acts as an excellent regulator of metabolism, is used in diet therapy for obesity and supplies the body with a number of essential microelements, vitamins, and essential fats.