Kazakhstan traditional jerk horse meat in vacuum packaging MRE 100g /0,22b 

Dried smoked horse meat

Horse meat pulp is freed from tendons, cartilage and fat and cut into rectangular pieces weighing 0.5-1 kg and salted. Keep in a cool place for 5-7 days. Dry for 10-12 hours. Jerk horse meat is smoked. Use only boiled. Before cooking, soak in cold water, cook until tender for at least 2 hours over low heat. Before serving, thinly cut, decorate with onion rings and herbs.

Shipped with track number 

Horses are grown in special farm for producing of this item.