Pesto di Cavallo, horse meat

PRODUCTION REGULATIONS
“TYPICAL DISH CAVALLO PESTO” FROM PARMA

In order to produce the " TYPICAL DISH CAVALLO PESTO OF PARMA" the following disciplinary is decided:

  • Raw material
    TOP QUALITY DEBONED AND DEGREASED HORSE MEAT AND EXCLUSIVELY SLAUGHTERED IN ITALY
  • Processing
    GRINDING WITH HOLE PLATE 6 - REPEATED AT LEAST 3 STEPS
    MAXIMUM 4 GRINDING PASSES
  • Ingredients "TANNING" 90% iodized sea salt 10% remaining spices or natural flavors
    SEA IODATE SALT
    BLACK OR WHITE PEPPER
    CINNAMON
    CLOUDS
    NUTMEG
    AND / OR NATURAL AROMAS
  • Dosages per dish 4 people
    Selected horse meat 800 g
    Tanning 5 g

Before consumption, add extra virgin olive oil to taste.

It is explicitly forbidden to use color preservatives or other products.

Download the "Production Regulations"