www.sausagemaking.org

I wondered if anyone had experience of making sfilacci di cavallo? It's dried, shredded horse meat, rather good, a speciality of the Venetian hinterland. The one time I've had it, it was served with a rucola salad and shaved parmesan.

The only instructions I can find suggest brining leg of horse, drying it and then beating it with a hammer into shreds. The target is individual fibres of flesh - around 1 mm diameter - and it should be quite dry and almost crispy. Can't say I'm confident about the hammering bit!

Martin/

Flogging a dead horse with hammers sounds a bit extreme
Is that the traditional method?

Apparently. At least it's the only instruction I've found in simple enough Italian that I understand! Guess most of it comes out of a meat factory where they have a shredding machine. Might be fun to try with pork or beef, given that no-one wants to own up to flogging horse. Could bring some back from France to try though...