Boiled chuchuk sliced 50g.

Chuchuk is a traditional product of Turkic nomadic peoples, made from horse belly.
 Boiled Chuchuk At-Bashi is an extremely tasty, time-tested dish that is definitely worth trying.
 A rich spicy taste is achieved through the selection of selected horse meat, grown in the high mountain meadows of the Tien Shan at an altitude of 2200-3500 m, to which mountain salt and natural spices are added, and then kept in the open for 17-26 days and for further fermentation moved to a workshop at 100 days.
 If properly stored, the shelf life of dry-cured chuchuk can be up to three years (this type of it is called “sur”). This homemade sausage is like elite wine - the longer the aging period, the more valuable it is.
 An amazing delicacy made from horse meat increases the level of hemoglobin in the blood, gives strength and energy, and supports the immune system. And in the cold season it is the best source of protein.
 Serve the dish cold, cutting the loaf into slices crosswise along with the shell.