- June 28th, 2011
Americans are squeamish about their meats. When I lived in Italy it was no problem finding horse, rabbit and goat meat, in fact it was the norm. I will never understand how someone can eat a cow with no problem but a bunny is deemed “too cute.” The whole business of butchery is a necessary and often gruesome evil no matter which animal you’re killing, so it doesn’t occur to me to eat my meats based on the ascending scale of adorability.
Some of it can be attributed to cultural familiarity. When I tried to get the turkey for American Thanksgiving in Italy every year, more than one butcher looked at me quizzically and inquired as to whether I was Russo aka Russian. According to the Italians, the Russians are the only ones hardcore enough to want an entire turkey, and I soon found out why. In the US, turkeys typically reach market between 14 and 20 weeks of age. They range in size on average from 15-30 pounds. In contrast, Italian turkeys are raised with the idea that the parts of the bird will be sold separately, more like a cow. Therefore they are older and much, much bigger. Read more