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Ilnur Gatin, a farmer from the Kukmorsky District of Tatarstan, is building a business on creating the most authentic Tatar delicacy. Kazylyk is prepared in an old village house, where horses have been kept since time immemorial and sausages were prepared in the fall. The cooks, local residents, prepare kazylyk by hand from cutting to packing in veal intestines, which, by the way, are halal and are brought to Tatarstan from Argentina - in Russia, as it turns out, you can’t find such. Ilnur came to the rural business unexpectedly, after many years of working in the banking sector. But one business meeting changed his outlook on the path in business... Now the farmer is focused on creating a premium Tatarstan product and has come up with a technique for drying horse and goose meat, relying on the experience of the Finns, who are famous throughout the world for their venison. In this issue, you will learn: - how to make authentic kazylyk in an old wooden house without violating sanitary rules and regulations; — outsourced horses: how to create meat products without having your own herd; — how has the horse meat business suffered from sanctions? How to contact Il'nur? +7 965 627 99 97 Advertising. agro.tatarstan.ru Video: Aigul Mutygullina, Dinar Akhmetzyanov, Evgeny Zhura