Salted and smoked horse rump, sliced thin like ham. It is one of several named horse cuts alongside kazy and zhal, salted in autumn at the sogym slaughter to last the winter.
It is a whole-cut cure that depends on the Kazakh steppe winter — salted in near-freezing air and held cold for months — and cold smoking flavours without cooking, so the cure has to carry the whole safety burden.
What goes into it
- the rump and hindquarter fat of a horse
- coarse salt
- hardwood smoke
How it is made
At the autumn slaughter the rump is trimmed with its layer of fat, rubbed heavily with salt and left for a week or more in the cold, then hung in a smokehouse over hardwood and cold-smoked for several days. It then hangs in cold dry air through the winter, and is boiled before slicing.
How long it takes: several weeks from salting to first slicing, then held through winter
How it is eaten
Boiled, cooled and sliced thin onto a platter with kazy and beshbarmak noodles.
History
One of several named horse cuts alongside kazy and zhal, salted in autumn to last the winter.
Frequently asked questions
What is Zhaya?
Zhaya is a charcuterie & cured from Kazakhstan: salted and smoked horse rump, sliced thin like ham. One of several named horse cuts alongside kazy and zhal, salted in autumn to last the winter.
How is Zhaya made?
At the autumn slaughter the rump is trimmed with its layer of fat, rubbed heavily with salt and left for a week or more in the cold, then hung in a smokehouse over hardwood and cold-smoked for several days. It then hangs in cold dry air through the winter, and is boiled before slicing. It takes several weeks from salting to first slicing, then held through winter.
Can I make Zhaya at home?
No, and the atlas gives no method for it. It is a whole-cut cure that depends on the Kazakh steppe winter — salted in near-freezing air and held cold for months — and cold smoking flavours without cooking, so the cure has to carry the whole safety burden.
What goes into Zhaya?
The rump and hindquarter fat of a horse, coarse salt, hardwood smoke.
How is Zhaya eaten?
Boiled, cooled and sliced thin onto a platter with kazy and beshbarmak noodles.
