A horse of a different colour

It’s strange that many of us, when confronted by a tough piece of meat or unpalatable processed salami type of product, are inclined to dismiss it as “Tasting of bloody horsemeat”, strange because I’m sure many of us haven’t ever tasted horsemeat. I know I haven’t and to be perfectly truthful I have no desire to. As far as I am concerned horses should be galloping round race tracks or cantering along sunset beaches, not sizzling on the griddle waiting to be anointed with garlic butter.
Of course up to now I’ve always been happy to blame the French for trying popularise the consumption of one of man’s favourite quadrapeds, I’ve found it expedient to blame the French for a lot of things and rather bizarrely no-one seems to rush to their defence on any matter but it seems I may have been mistaken because Italy is the largest consumer of horsemeat in Europe with more than 48,000 metric tonnes eaten every year and it is a common dish among youngsters because of its high iron content. Now I can only presume that they stick it in the salamis because I’ve never heard of a pasta dish raising as much as a whinny! According to the Food and Agriculture Organisation 213,000 horses are slaughtered in Italy every year but now politicians from all parties are considering banning its slaughter and sale. Francesca Martini, a minster with the Italian health ministry and a member of the ruling Right-wing coalition, has put forward the bill, arguing that the “dignity of horses should be respected”. I agree with you Francesca next thing you know they’ll be wanting to scoff down our stripey horses – but hang on a mo’, aren’t we already making asses of ourselves dishing up those zebra steaks for those touristy types?

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A horse of a different colour