Donkey meat

Since the donkeys are typically slaughtered at the end of their useful life as working animals, their meat is frequently tough.

[2] The main global producers of donkey meat are China, Burkina Faso, Senegal, Nigeria, Mauritania, and Spain.

[8] In West Africa, old donkeys are typically butchered at the end of their useful lifetime as pack animals, and their meat is traditionally dried and smoked.

In France, donkey meat consumption has become rare after World War II, it is however still used as ingredient for traditional sausages in Provence.

Donkey sausage is traditionally prepared in Italy (salame d'asino), Provence (saucisson d'Arles), in Hungary (Eselwurst) and Poland (Salceson).