The Atlantic Ocean isn’t the only divide between Europe and America — a chasm of culinary preferences also separates the two continents. While food reflects people’s diverse tastes, traditions, and history, some European dishes are puzzling to American taste buds. Here are 10 European delicacies Americans wouldn’t eat under any circumstances.
Raw Pork
Trichinella parasite, a diarrhea-inducing bacteria, is the primary reason pork must be properly cooked before consumption in the US. However, European countries like Denmark have been chewing it raw since the 1950s. The delicacy is prepared with minced pork seasoned with salt and black pepper and spread on bread to make a raw hamburger. Even though this meal is allegedly safe, most Americans are too wary of food poisoning to try it.
Rabbits
How could anyone kill, chop up, and boil such an adorable animal? Well, rabbits are too nutritious for their own good, containing rich amounts of protein, omega-3 fatty acids, calcium, and vitamins. Rabbit meat is a delicacy in European countries like Czech, Italy, and Slovakia, with the Czechs consuming over 40,000 tonnes of the animal yearly. It just proves that what is a pet for some could be a scrumptious dinner for others.
Blood Sausage
Americans might shudder at the thought of eating animal blood, but Europeans have a different opinion. Blood sausages are prepared with coagulated pig or cow’s blood, mixed with cereals and seasoning, and left to boil in a sausage-shaped container. Adding herbs will create black pudding, a blood sausage famous in Ireland and the UK. This bloody meal is surprisingly rich in fats and proteins and is perfectly safe to eat.
Octopus
Imagine a wriggly octopus with its tentacles intact served either boiled, grilled, or stewed. In Portugal, this dish goes by many names, like “filets de polvo” or “polvo à Lagareiro,” yet the recipes are similar. The octopus is properly washed, seasoned, boiled, grilled, or fried till golden brown. This dish can be served with a side of potatoes or a plate of rice and stew.
Ortolans
Though the French government banned the consumption of this bird in 1999, it remains a sought-after delicacy. This is a western songbird so tasty that the French almost ate it to extinction. The bird is drowned in brandy, boiled in its own fat, and then served whole. Many reportedly shield their faces with napkins while eating to prevent the sweet aroma from wafting away. However, Americans cannot fathom eating a songbird, let alone one that’s nearly extinct.
Pig Intestines
You’ve heard of raw pigs and pig blood, so it’s time to explore the specimen’s innards. Often called “Chitlins” or “Chitterlings,” pig’s large intestines are popular meals in many parts of Europe. They can be deep-fried and used as filling for tacos, served on noodles, or with a side of French fries. Europeans might enjoy them, but they have a foul odor that Americans cannot stand.
Heads of Animals
You may ravish a healthy portion of beef, chicken, or fish if you’re not a vegetarian. But Europeans take their love for meat to extremes and don’t mind staring at the faces of their victims before munching on them. Places like Ireland, the UK, France, and Italy are known to serve the heads of sheep, lamb, and birds. In Ireland, sheep head is a national delicacy served with the eyes staring upward. Anyway, most Americans find this disgusting.
Reindeer
In Europe, Rudolph is eaten long before he’s old enough to tour the globe with Santa Claus. Norwegians especially love to serve it salted, tenderly cooked with mashed potatoes and cranberry sauce. Countries like Finland, Denmark, and Sweden as well attest to its rich flavor. Reindeers are also reared in these locations for their milk and fur and as a form of transportation.
Horse Meat
It’s obvious why eating horses is outlawed in America. Some trace this taboo to religious influence, while others claim horses are too valuable to be eaten as mere beef or fowl. But over four million horses are consumed yearly in European countries like Italy, Belgium, France, and Germany. There are even butcher shops called chevaliers that specifically slaughter and sell them.
Jellied Eels
What started as a staple for England’s poor in the 18th century has become a traditional dish that sets English cuisine apart from the rest. As the impoverished couldn’t afford regular meat, they turned to the cheaper, equally nutritious alternative of eels. These are still chopped, seasoned, and boiled in vinegar and water to a jellied consistency. Denmark, France, Sweden, and the Netherlands are other European countries that fancy this dish.
