Where do they eat guinea pigs or how to cook them correctly?

For many people, a guinea pig is a cute and fluffy pet. Few people know that the history of domestication and breeding began with the use of the guinea pig as a meat animal.

In some countries, even today, fried guinea pig is a traditional and quite common dish, and in the European and US markets, the meat of this animal is a delicacy.

Guinea pig meat

For many people, a guinea pig is a cute and fluffy pet.
Few people know that the history of domestication and breeding began with the use of the guinea pig as a meat animal. In some countries, even today, fried guinea pig is a traditional and quite common dish, and in the European and US markets, the meat of this animal is a delicacy.

Nutritional Features

Guinea pigs in nature eat only plant foods. The animals find places where there is a lot of grass and settle there. Their food is:

If food supplies are exhausted in the selected area, the animals move on. If necessary, they can migrate long distances.

Attention! Rodents get a lot of moisture from succulent food, so they rarely live near bodies of water. The animals are content to drink rainwater or collect drops of morning dew from plant leaves.

Guinea pig is a source of tasty meat

Countries where guinea pigs are eaten include Peru, USA, Guatemala, France, China, Thailand, Ecuador, Colombia and Chile. The meat of this animal can also be found in expensive restaurants and supermarkets in England, Ireland and Australia. In their homeland, Peru, guinea pigs are a traditional food. Roasted guinea pigs are prepared for weddings or as an everyday dish.

The meat of these small animals is very tender and aromatic, does not contain fat, is environmentally friendly and easily digestible.

It is recommended for people suffering from diabetes, for recovery after complex operations and long-term illnesses, as a dietary supplement.

In Peru and Ecuador, the government has even developed several special programs to popularize guinea pig meat among the population. The animals are small in size, fertile, and easy to feed, which means that even poor people who are unable to have pigs or sheep can provide themselves with constant, and most importantly, valuable meat. The authorities of the countries actively help farmers - they provide each family with a male and five to eight female animals. After just a few months, the number of animals almost doubles. With good and proper fattening, local Peruvian guinea pigs already weigh more than a kilogram at three to four months.

In the USA, guinea pig meat is prepared not only in expensive restaurants, but also in small cafes and fast food restaurants. You can find frozen animal carcasses on the shelves of many stores. Every year the popularity of guinea pig meat is only growing - it is inexpensive, tasty and quick to prepare. Meat is most often imported from Peru, Ecuador or Chile.

However, in some regions of the country, farms began to appear for breeding large meat guinea pigs - kui.

In France and England, fried guinea pig is more of a delicacy. Chefs note the tenderness of the meat and even create special recipes, depending on which country the guinea pig was delivered from.

According to chefs, animals from Peru are distinguished by less fatty meat, while those from Ecuador are more juicy and aromatic.

Duration and lifestyle

Wild guinea pigs live about 4-5 years. This is due to the influence of various negative factors, such as disease, malnutrition. Many rodents die early because they become victims of predators. Pets can live 3-4 years longer.

It turns out that wild pigs are very different from domestic ones - they are more resilient, strong, nimble, fast and independent, because they have to constantly fight for life.

Guinea pigs living in the wild are mostly awake at night. During the day they hide in shelters to avoid becoming prey to predatory animals. These rodents rarely dig minks. They prefer to use rock crevices, tree hollows, and abandoned nests of other animals as homes. Some species build something similar to nests in thickets of plants.

Guinea pigs in the wild live in small groups of 10-12 individuals. It is led by the strongest male. He is responsible for the safety of the family and fertilizes the females. As the flock grows, males begin to fight for dominance. Weaker males leave the group.

Each flock of guinea pigs is assigned its own territory, access to which is prohibited to outsiders. Females have different responsibilities - those who have recently given birth take care of the cubs, others look for food.

Guinea pigs make different sounds when communicating with each other:

There are rarely conflicts in the pack (with the exception of the struggle for leadership between males).

In the wild, pigs have to defend themselves from numerous enemies, so they are very careful and timid. In case of danger, rodents can not only run fast, but also swim. They also deftly climb rocky cliffs and tree trunks.

Guinea pigs are also very clean. They spend most of their free time cleaning their fur and grooming themselves. Grooming their fur helps them get rid of their own scent so they can remain undetected by predators.

Attention! In nature, guinea pigs sleep in short intervals - 15 minutes every few hours. Scientists have found that even during sleep, the rodent's brain continues to control its surroundings, and its eyes remain slightly open. This feature helps the animal save its life.

National dish of Peru

Baked or fried guinea pig is a national treat in Peru. The dish is called “kui”. It is prepared on holidays, for guests or just as part of a regular dinner. It all depends on the side dish and sauces served. Before cooking a guinea pig, the animal's carcass is thoroughly washed, rubbed with spices and left in a cool place for an hour or two.

To prepare you need:

animal carcass,
About one hundred grams of corn or regular flour,
One onion, preferably red,
One tomato
A couple of potatoes
A teaspoon of cumin,
Salt with black pepper,
A little sunflower oil
Hot chili or chili sauce,
Medium lemon
Two liters of water.

Mix flour with salt (half a teaspoon). Dissolve one tablespoon of salt and lemon juice in cold water. The guinea pig, previously sprinkled with pepper and salt, is placed in the marinade for another couple of hours. After the required period of time, the carcass is removed from the marinade, washed, sprinkled with black pepper and cumin, salted and breaded in flour. Heat the oil in a frying pan, put the guinea pig carcass in it, close the lid on top (preferably under pressure) and fry until a golden, even crust forms. In the same oil, fry chopped potatoes with onion rings. The finished guinea pig is served with chili, sprinkled with finely chopped onion and tomato, and with potatoes. For taste, you can sprinkle the meat with lemon juice.

Wednesday, July 13, 2011

Recipe: Cuy Chactao (Roasted Guinea Pig)

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Hello. I cook it like this: I scald the carcass with boiling water to remove the hair, then I select all the organs from the carcass except the heart. I fry them in the oven on a griddle or hang them on a hook, two at a time. After pre-soaking it in soy sauce and with herbs + adding BODYAN (well, this is not for everyone.) 3 hours is enough for marinating. Yes. I cut it into pieces for guests and throw away the head. They refuse to consume it entirely >:> And they gobble it up by both cheeks! I serve it with potatoes and rice of your choice. And a lot of greens and grilled vegetables. Everything is wonderful. Thanks for the recipes, this is the only site with a very clear description of the preparation of Peruvian cuisine.

Well written. Would they start frying like that?)) What if you start frying without marinating? Does it taste worse?

You're like Hannibal, a lecturer only on pigs.

Technical regulations for food products

The Technical Regulations (TR) of the Customs Union is a document confirming the quality and safety of a product or service. The document is issued by accredited standardization centers based on test reports and research into the subject of certification. During certification, food products are subject to several regulations. Among them:

TR CU 015/2011 “On grain safety”; TR CU 021/2011 “On food safety”; TR CU 022/2011 “Food products regarding their labeling”; TR CU 023/2011 “For juice products from fruits and vegetables”; TR CU 024/2011 “Technical regulations for fat and oil products”; TR CU 027/2012 “On the safety of certain types of specialized food products, including dietary therapeutic and dietary preventive nutrition”; TR CU 029/2012 “Safety requirements for food additives, flavorings and technological aids”; TR CU 033/2013 “On the safety of milk and dairy products”; TR CU 034/2013 “On the safety of meat and meat products.”

Roasted Guinea Pig Recipe from Ecuador

To prepare another traditional South American dish you will need:

Guinea pig carcass - 600 -700 grams,
A few cloves of garlic,
A little cumin and anise,
Ground cinnamon,
Four tablespoons of sunflower or corn oil.
A tablespoon of lemon juice.
A tablespoon of tequila,
Sesame seeds - a tablespoon,
A third of a glass of almonds
Several medium tomatoes
Two hot chili peppers
Butter,
A quarter liter of meat broth.

Cooking begins with preparing the marinade. To do this, crush the garlic cloves in a mortar, adding anise, a little cinnamon, cumin and two tablespoons of sunflower oil. The mixture is placed in a cold place. Next, the animal carcass is cut into portioned pieces and coated with a mixture of lemon juice, a spoonful of butter and tequila. Meat can be placed in the refrigerator for a period of several hours to a day. Sesame seeds and almonds are roasted over low heat.

Roasted nuts should be crushed in a mixer along with tomatoes (better to peel them first) and two chili peppers. The resulting aromatic mixture is mixed with a paste of garlic and cinnamon prepared in advance and fried in butter for several minutes. Next, add meat broth (can be replaced with chicken broth or even water, but the taste will be less rich). When the mixture boils, add the guinea pig meat. Cover the dish with a lid and cook over low heat for about 30 minutes. At the end of cooking, the animal meat and sauce should be salted. Place the finished pieces of meat on rice or boiled vegetables, pour over the sauce and eat!

List of approved products

The diet of guinea pigs is based on foods such as vegetables, fruits, berries, garden and meadow greens, sunflower seeds, seeds, twigs of trees and shrubs.

Healthy and safe food for guinea pigs:

Vegetables - cucumber, carrots, beets, pumpkin, fennel, zucchini, turnips, parsnips and celery in tubers. In small quantities you can treat your pet to bell peppers, tomatoes, artichokes, cauliflower, rutabaga, and Jerusalem artichoke.
Fruits - seedless grapes, plums, apples, pears. Bananas, peaches, apricots, watermelon, melon, kiwi, pineapples, oranges and tangerines are served in small quantities.
Berries - currants, raspberries, blueberries, cherries, sweet cherries, strawberries. In limited quantities - gooseberries, sea buckthorn, blackberries, cranberries, rowan.
Garden greens - lettuce leaves, dill, celery, sprouted cereal grains, carrot tops, beets, corn cobs. In limited quantities - cilantro, spinach, parsley.
Meadow greens - nettle, clover, yarrow, alfalfa, plantain, sage, echinacea, burdock, chamomile. Milk thistle, coltsfoot, dandelion, St. John's wort, wormwood, and fireweed are served in small quantities.
Flax seeds are useful. In limited quantities - sesame seeds, dill, pumpkin and sunflower seeds.
Useful branches of bushes and trees - birch, mulberry, hazel, pear, raspberry, ash, hawthorn, blueberry, maple and cherry plum. Sometimes you can pamper your pet with branches of chestnut, cherry, aspen, apricot, cherry, willow, poplar and rowan.
It is not often that a rodent can be fed green peas and asparagus in small quantities.

Pets or a new dish: why more and more people are eating guinea pigs

You most likely know the guinea pig as the fidgety pet that lives in a cage and eats alfalfa. Now, these rodents are increasingly being served as food in the United States.

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South American restaurants on both coasts seem to be setting the trend, responding to requests, mainly from Andean expats, for what is considered tasty and healthy food in Ecuador, Peru and Colombia. Middle-class gourmets who want to try exotic delicacies also order, photograph and blog guinea pig dishes. These animals, called "cuyes" in Spanish, are usually cooked whole, often grilled, sometimes deep-fried. Many of the visitors eat every last bite, literally from head to tail.

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But there's more to be gained from eating guinea pigs than just bragging rights to eat whatever you want. Activists say eating guinea pigs is good for the environment.

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Matt Miller, an Idaho conservation scientist, says rodents and other small livestock provide an alternative to expensive beef. Miller, who is currently working on a book about the environmental benefits of eating non-traditional meats, took a trip to Colombia a few years ago. He says that at the time, environmental groups were concerned about local farmers clearing forests to make way for new pastures for livestock, which could cause soil erosion and water pollution.

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“They encouraged people to move from raising cattle to raising guinea pigs,” Miller says. – Guinea pigs do not require pasture. They can be raised in the yard or in the house. They are docile and easy to raise.”

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Heifer International, a Little Rock-based humanitarian organization that helps communities strengthen economies and improve local food production, is also promoting guinea pig farming in Peru, Ecuador and Guatemala. Jason Woods, an associate with the nonprofit Americas Regional Program, says guinea pigs (which he says typically weigh more than 2 pounds) are twice as profitable to breed as cows based on food yield per unit of feed input. “It may take 8 pounds of feed to produce a pound of beef,” he explains. And to get a pound of guinea pig meat – only 4.”

Structure and appearance

Wild guinea pigs differ in appearance from their domesticated relatives. The body length of the animal varies between 25-35 cm. Weight depends on gender. The average body weight of a female is 800-1200 g, a male is 1000-1500 g.

Features of the exterior of guinea pigs that live in the wild:

Guinea pigs living in the wild have a coarse coat texture. The color is gray-brown with a reddish tint. Thanks to this coloring, it is easy for the rodent to hide from enemies.

Reference. The fur of guinea pigs not only helps them withstand the cold, but also protects them from extreme heat.

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I guess I’ve read a lot of metro novels, but the idea arose to discuss the profitability of such a farm.

Sorry, but what can you eat there?

I don’t know yet))) But it depends on how tasty they are) in which case the size doesn’t matter. In principle, how easy they are to breed and unpretentious, and how normal it is for people to eat them.

Normal people won't eat them, but you can try and you'll know

but I don’t intend to eat them, I’m just interested in the title of the topic if you haven’t noticed: breeding guinea pigs for meat

Normal people won't eat them, but you can try and you'll know

What does it mean and YOU CAN? There are many opinions expressed on this matter online. Lots of positive ones. What does NORMAL PEOPLE mean in your understanding? Are these those who have above average income and can afford to buy normal pork? Who are the ABNORMAL PEOPLE? Those who are below the poverty line? For some reason, I am sure that there are more abnormal ones, which means the idea of breeding guinea pigs for meat is not without meaning. It's all about the price, as they say.

Normal people won't eat them, but you can try and you'll know

I completely agree with you, but I haven’t stooped to the level of eating guinea pigs; all rabbits and poultry are used, but if you try hard, I think you can imagine a guinea pig as a nutria and go ahead

Well then catch rats in the basement and imagine them as nutria and you don’t need to breed them, just a budget option

I watched some report from South America, where the Indians eat those pigs with pleasure. This is the first thing. And, secondly, what is such a delicacy as an oyster? You can collect them in any slightly clean body of water. Anyway, about five or seven years ago my wife and I went to a restaurant in Moscow, where I deigned to try some snails. I don’t remember the taste now, but - expensive!

Here's what I found. It turns out that guinea pigs have high-quality and nutritious meat. https://cavy-profik.ucoz.ru/publ/razvedenie_svinok_v_peru_uchebnik/4-1-0-140

Normal people won't eat them, but you can try and you'll know

It was the rabbits that made me pay attention to guinea pigs, since I came across this opinion in the topic “first aid kit for rabbits”

Reproduction and offspring

Pigs become sexually mature at the age of one and a half months. If at home the owner does not allow the pets to mate so early, then in the wild the mating of a female with a male can occur during the first estrus.

In the wild, guinea pigs breed only in the warm season. During the season, the female gives birth to 2 litters. Pregnancy lasts 67-72 days. In one litter there are from 1 to 8 piglets, the average number is 6. Cubs are born covered with hair, sighted and hearing, their teeth are fully formed.

Guinea pigs already on the second or third day of their life try the food that adults eat, although they continue to feed on their mother's milk. The cubs become completely independent 2 weeks after birth.

Guinea pigs: the new animal husbandry in the First World

Guinea pig farming could become a new livestock industry in the First World. The first farms for fattening them have already appeared in the USA. In Latin America, guinea pigs have long been used as food, for example, in Peru alone - there are 65 million carcasses of these animals per year. It’s just a matter of changing the ethics of treating these animals.

In America, prominent public figures and environmentalists are beginning to promote the consumption of guinea pigs. Their main argument is that during the period of growing until slaughter, the impact of this rodent on nature is 2-4 times less intense than raising a cow and a pig. And the economic truth is on the side of ecologists: to gain 1 pound of meat, cattle and pigs require 8 kg of feed units, and a guinea pig needs 4 units. In addition, conservationists like the guinea pig for another feature: per 1 pound of meat it gains, it emits 2.5 times less methane into the environment than a cow, and 4 times less than a pig. And methane in the First World is declared one of the culprits of the greenhouse effect (along with carbon dioxide and other emissions).

The guinea pig is ideal for “independent farming,” the booming urban and organic farming industry in the United States. They don't require grazing, they don't make loud noises (which is important in cities where opponents of urban farming complain about the crowing of roosters or bleating goats), and they have dense, low-smelling manure. Supporters of family self-sufficiency in food require only 2 males and 8-12 female guinea pigs, which would fully provide them with meat: from such a “herd” you can get up to 60 animals per year, each weighing up to 1-1.2 kg.

At the beginning of 2012, there were only a few hundred small farms in the United States with a total population of guinea pigs of up to 100-150 thousand individuals. Meanwhile, the demand for these rodents in America is great - up to 40 million Latin Americans live in the country, for whom guinea pigs are an everyday part of the diet in their homeland. The United States is forced to import up to 10 million carcasses a year; in New York restaurants, fried guinea pig can cost up to $17.

It is a rare case that US farmers do not consider it shameful to learn from their brothers from Latin America. In Peru, Ecuador, Chile and Colombia, a total of up to 120 million guinea pigs are raised and consumed per year. The largest producer is Peru, 65 million animals per year, which is an average of 2 rodents per person. If farmers in the United States could once again train only members of their Latin American diaspora to eat these animals, the potential market for the new livestock industry could reach up to 80 million guinea pigs per year, worth $160-200 million. And if you include the rest of the Americans in their consumption, albeit irregular, the turnover could reach up to 1 billion a year.

It is not for nothing that American social activists appeal to the special environmental friendliness of raising guinea pigs - today this is the shortest way to the stomach of a consumer obsessed with protecting nature. Although the meat of this animal itself is a dietary product, containing up to 8% fat and 22% protein.

History shows that it is not so difficult to overcome the ethical side of a consumer who rejects a particular product for a number of reasons (religion, culture, ignorance, poverty, etc.). This is clearly seen in the introduction of potatoes into the diet (see footnote to the article below) and other introduced plants from Latin America, which today have become a common part of the white man’s food (corn, nightshades, etc.). For another 100-150 years, the situation was the same in Russia - the local population almost did not eat pork, rabbit meat, and, due to extreme poverty, did not know butter and cheese. Here are the facts about Russian food taboos before the 20th century:

“Pigs are rarely found in inventories of peasant households. In Nerekhta district, for all privately owned peasants in 1857 there were only 282 pigs (per revision soul - 0.005). In Murom district in 1860 there were 0.04 pigs per head.” 0.005 per head is about 2-3 pigs per 100 households.

“Hare meat was not eaten in Russia until the 19th century, and in Ancient Rus' it was generally considered unclean, pagan meat, although many neighboring peoples (Mari, Udmurts, Chuvash, Mordovians) gladly served it to the table.”

“A.Lizek (second half of the 17th century): “Russians do not eat the hare because it will be born blind.” I. David (second half of the 17th century): “They don’t eat hares, or very few eat them... because they are forbidden among the Jews.”

“The food prohibitions of all three nations extended to the meat of swans, which the population of Karelia classified as sacred birds. The Old Believers and a significant part of the worldly population did not eat horse meat, bear meat, pork and hare, or meat from upland game strangled with a noose (“according to the covenants of Moses”). The ban on the consumption of bear meat was additionally motivated by the fact that a bear without a skin “looks like a person,” and part of the population believed that the ancestors of people descended from a bear or that a bear is a werewolf of a person. Almost everywhere in Karelia, chicken was not consumed. The ban on eating a rooster was motivated by the fact that the rooster is a sacred bird.”

By the way, cabbage was first grown in Karelia in the 1930s. How everything has changed in just a century: pork today (along with chicken) makes up the bulk of the meat diet of Russians. Perhaps a century will pass, and the guinea pig will also become the common food of the white man.

Previously in the Interpreter's Blog about new types of agriculture:

Rapid demographic development and rapid growth of urbanization in Europe in the 18th – first half of the 20th centuries were made possible thanks to the spread of potatoes. Its root crops turned out to be 2.5-4 times more nutritious than grains, which were then the basis of the European diet. And an increase in potato planting by 1% led to an increase in urbanization by 0.03-0.04%.

A new fashion is beginning in the USA - keeping chickens in cities. One by one, municipalities are issuing special permits for keeping poultry; in total, about 200 thousand urban families are already raising chickens.

Seasonal work is coming to an end in the squatter's garden. It's time to sum it up: in Moscow it is not only possible, but also necessary to grow vegetables, berries and fruits. There are hundreds of empty plots in the city: from vacant lots to abandoned construction sites and ruins, even in the lair of hipsters - on "Red October" - there are areas for vegetable gardens. The land in Moscow belongs to all of us, and we must demand a law on squatting.

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Top 10: Animals eaten in other countries

We love meat very much - maybe even excessively. However, as a recent example from the US shows, people only like certain types of meat: when the US Department of Agriculture wanted to approve a horse meat plant, people did not approve. Yes, conditions in meat processing plants are terrible for other common animals, and horses are “companion animals,” but in other countries, more distant from Western civilization, horses are bred for meat.

However, if you also think that horses are an unfortunate delicacy, you will be surprised to know what kind of meat is a common dish in other countries. Vegetarians, look away...

10. Iguana

Yes, people eat iguanas. This is a traditional dish in some areas of Mexico and Central America, plus the meat of iguanas is very rich in vitamins, and tastes like chicken (which, interestingly, does not taste like chicken?) Most often, people eat ordinary iguanas, ctenosaurs and black iguanas.

True, the sale of iguanas in the United States is prohibited, but due to Florida's lax laws, they are imported as exotic pets and become annoying pests. They dig under sidewalks, climb into attics and eat endangered flora and fauna, so this could change the "protected" status of iguana meat very quickly.

9. Turtles

Everyone has heard of turtle soup, and everyone has also heard that some species of turtles carry salmonella. However, as with any pet (or food in this case), if they are taken care of and washed properly, turtles can be eaten. If you love delicacies, you can find plenty of turtle recipes online to please gourmet taste buds.

Although they are very popular in Central America and Asia (sea turtle eggs are considered an excellent aphrodisiac), turtles are mainly a staple in Chinese medicine: they are believed to hydrate, nourish and support the kidneys and blood, as well as relieve menopausal symptoms. Yes, you heard right, menopause symptoms.

8. Guinea pigs

Guinea pigs? Nooo, not our cute furry pets! Unfortunately, in some parts of South America, guinea pigs are a fairly popular meat, which is said to be healthier than beef (it feels like everything is healthier than beef) and tastes like lamb.

In Peru alone, about 65 million guinea pigs are consumed annually. And why not? They are easy to feed, easy to breed (a female guinea pig can give birth to 3-5 litters per year, each of which will have from 1 to 6 cubs), and also take up less space than regular livestock. In fact, Peruvians think we are crazy for keeping them as pets. And considering that they can cost up to $50 (not including food, cages and other things to keep guinea pigs), maybe they're right.

7. Emu

Emus are known for several things: they are the second largest bird in the world, are native to Australia, and their name is a lot of fun to say. However, if you believe emu connoisseurs (it turns out that such people exist), emu is a rare combination of taste and healthfulness. Emu meat is dietary, low in cholesterol, rich in iron and vitamin C, and tastes similar to sirloin steak. Despite being considered a delicacy among the tribes of Australia, for some reason the rest of the world has not appreciated this meat. Maybe everyone was laughing so hard at the name of these big birds that they forgot that they had to eat dinner.

6. Larvae

While the thought of eating grubs will cause most people to look around for a convenient bag to throw up, grubs are almost entirely protein and are very nutritious. They are eaten in parts of Africa, and of course in China. In addition to the fact that larvae can be a main dish, they are also useful in medicine - they can be used to determine the moment of death of a person, with their help you can get rid of rotten meat and waste, and they are also used in the production of cheese in Sardinia (and eaten together with cheese).

5. Camels

Oddly enough, camel meat has been consumed for centuries. The ancient Greeks wrote that camel meat was served at Persian banquets, and in the form of a whole roasted animal. The Roman Emperor Heliogabalus loved camel hooves. Apart from Heliogabalus, most people prefer the brisket, ribs and loin of camels, and their hump is considered a special delicacy. The hump of camels contains “white and sweet fat”, which can be used to preserve other meats - lamb, beef and camel. Although camel meat is quite tough meat, the longer you cook it, the more tender it becomes.

Camel meat is commonly consumed as an alternative source of protein in arid countries such as Djibouti, Somalia, Saudi Arabia and Kazakhstan. In Kenya, camel blood is mixed with milk to obtain iron, vitamin D, salt and other minerals. The Abu Dhabi Officers' Club mixes beef or lamb fat with camel meat to create burgers, and in Alice Springs, Australia you can enjoy camel lasagna. Just don't tell Garfield.

4. Dolphins

Although dolphin hunting occurs in a small number of places (coastal cities in Japan, the Faroe Islands and the Solomon Islands), the practice is frowned upon in the rest of the world, not least because dolphin meat contains high concentrations of methylmercury. Although all fish contain mercury, dolphins have too high levels of mercury due to the fact that they feed on other marine animals that contain mercury, and it accumulates in their bodies over the 18 to 50 years of their lives.

3. Cassowaries

Cassowaries are a species of large bird related to ostriches and emus, endemic to the forests of New Guinea and other islands northeast of Australia. And according to the Korowai people of southeastern Papua, cassowary meat tastes very similar to human flesh. Although cannibalism is not a big part of their culture as in other tribes, any person accused of being a kakua (secret sorcerer) will be ritually eaten. So they know what we taste like. The truth is, in fact, this is all very complicated - after all, most cassowaries are considered to be under threat of extermination, and cannibalism is an illegal activity. However, this will not stop adventurous (crazy) people from trying these types of meat. And if anyone is “brave” enough to try human and cassowary meat, tell us your impressions in the comments. And don’t forget to indicate your address so that we can send a police squad to you.

2. Dogs

Everyone knows that in China, Vietnam, South Korea and other Asian countries they eat dogs. As it turns out, dogs were eaten in Ancient Rome, Ancient Mexico and Ancient China. Now the practice is common in Switzerland, and even US President Barack Obama has tried dog meat.

While some consider dog meat a traditional dish, others consider it inappropriate and even blasphemous. Eating dogs is prohibited in both Judaism and Islam, and in Buddhism, dog meat is one of the “five forbidden meats.” Dog farmers, on the other hand, do not consider it any different from raising other livestock. And you decide for yourself - if in doubt, reconsider White Bim.

1. Jellyfish

People all over the world eat octopus and squid, but are jellyfish safe to eat? Technically, yes. Of the 85 known species of jellyfish, 12 can be eaten. They are primarily found in Southeast Asia, but due to the popularity of American cornet, they are also found in the North Atlantic Ocean and Gulf of Mexico and are eaten in China and Japan.

The preparation takes 20-40 days and is carried out by a man with the cool title of “jellyfish master”. During preparation, the gonads and mucous membrane are removed, and the dome and tentacles are treated with alum solution and table salt. After this, compression is used, which reduces odor, liquid content and harmful organisms. The result is a crispy, brittle dish. Even though jellyfish are 94% water and 6% protein, they contain almost no cholesterol, carbohydrates or saturated fat. Unfortunately, jellyfish meat can contain the same bacteria as all other types of meat. And yet, it is very interesting to learn that some types of jellyfish are edible and not poisonous.

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