Finocchiona Tosora from horse meat

Finocchiona Tosorskaya is a raw smoked horse meat sausage. Named after its place of origin, in honor of the village of Tosor, Issyk-Kul region of Kyrgyzstan. The specific aroma of this sausage is achieved not only by smoking, but also by using fennel seeds (finocchietto), which in the Middle Ages was used as an alternative to expensive pepper.
 The cattle from which this sausage is prepared are raised at the foot of the Tien Shan at an altitude of 3 thousand meters, where they eat sun-saturated grass and drink glacial (melt) water. Thanks to these conditions of keeping Finocchiona Tosorskaya during fermentation it acquires an incomparable fantastic taste and rich aroma.
 Horse meat is naturally tough and dry. The color of horse meat sausage when cut usually varies from dark red to burgundy. To prevent the product from becoming rubbery, according to the recipe, easily digestible horse fat and lamb tail (almost a quarter of the total volume of the delicacy) are added to such sausages.
 Finocchiona Tosora can be served as a cold appetizer with a small piece of bread, white beans or chickpeas, and a glass of Chianti. In addition, it can be an excellent ingredient in your culinary experiments.
 Before slicing, it is advisable to store purchased sausage in a dry and cool place with good ventilation. Housewives with experience recommend coating sausage sticks with vegetable oil.
 Considering that the product easily absorbs foreign odors and loses its own aroma, slices and cut sausage loaves must be placed in the refrigerator. It is recommended to wrap the treat in parchment paper or cling film. This will protect the cut and the entire stick from drying out. You should not store raw smoked sausage in the freezer, as it will quickly lose its best taste and become damp.