Horse meat capocollo (cut 50 g)

Capocollo (or coppa for short) is a dry-cured delicacy made from selected meat from the neck of animals raised in the unique conditions of the Issyk-Kul region of Kyrgyzstan. This part is the softest of the entire animal carcass, since it practically does not participate in movement and is not subject to stress. As a result, the muscle tissue of the cervical part has almost no veins.
 The climate of the Issyk-Kul basin is significantly different from the climate of other regions of Central Asia. Due to the closedness of the basin, the location of a large ice-free lake in it and the altitude of 1600 meters above sea level, the climate has mountain-sea characteristics.
 Capocollo Issyk-Kul is a product of the synthesis of European and nomadic cultures. In addition to the production technology, and there are quite a lot of them in the world, a significant difference between this delicacy is the natural and climatic conditions where the animals are raised.
 Salting is done using the dry method (the meat is sprinkled with special mountain salt and oriental spices and rubbed in thoroughly). Next, the future delicacy is sent to mature for at least 90 days.
 At the initial stages (the first 17 days), the process of ripening and drying Capocollo Issyk-Kul takes place in an open space, in specially equipped yurts, which gives the flavor notes of the future delicacy a special originality and piquancy.
 This amazing delicacy is a good source of protein and energy.
 The calorie content of capocollo is quite high, 450 kcal per 100 grams of product. Nutritional value per 100 grams of product: proteins – 20.8 g, fats – 40.2 g, carbohydrates – 1.4 g.
 Capocollo Issyk-Kul is eaten as a snack on its own or as part of a meat plate. Excellent for making sandwiches and pizza. Pairs well with fresh vegetables and herbs (arugula, spinach). The most suitable cheese would be Gorgonzola or any other blue cheese.