Post Station Horse Jerky

Post Station Horse Jerky

　　"Post Station" horse jerky originated among the settlers of ancient post stations in Northeast China during the Ming and Qing dynasties, boasting a history of several hundred years. Made from premium horse meat sourced from the Nenjiang Grassland and crafted using traditional recipes of the post station inhabitants combined with modern high-tech processing techniques, this product features a unique flavor, rich nutrition, delicate texture, and an unforgettable aftertaste. It is an excellent choice for home travel, as a gift for family and friends, or to entertain guests.

"Post Station" horse jerky contains more than ten types of amino acids and various vitamins essential to the human body. With a high protein content, it also includes trace elements such as calcium, zinc, and iron. It helps invigorate the spleen and boost energy, nourish the liver and enrich blood, nourish yin and strengthen yang, improve blood circulation, prevent arteriosclerosis, enhance immunity, and build up physical strength.

The nutritional composition of horse fat is superior to that of beef, mutton, or pork fat. The chemical composition of horse fat is similar to that of vegetable oil. As we know, both saturated and unsaturated fatty acids, which make up fats, are essential for vital bodily functions and maintaining normal metabolic processes. Some unsaturated fatty acids are irreplaceable and indispensable to human nutrition; without them, diseases may occur. For example, linoleic acid and alpha-linolenic acid possess high biological value. Their total amount is determined by the iodine value. Among animal fats, horse fat has the highest iodine value. It features a low melting point, high iodine value, and a high content of unsaturated fatty acids.

Therefore, horse fat holds significant health and medical value. Unsaturated fatty acids can dissolve cholesterol, preventing it from depositing on blood vessel walls. Thus, horse fat plays a special role in helping prevent arteriosclerosis.