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At least no one said it tastes just like chicken.
One report says the consumption of guniea pigs has doubled in the US since 2008. with the influx of South American cultures said to be one cause.
But that’s not the only reason the furry little critters are finding themselves on more and more dinner plates.
Those who promote eating the animals say it’s an “environmentally conscious move” due to their tiny carbon footprint. They also point out that nearly the entire thing, head to tail, can be eaten.
Cooks say they typically buy the rodents frozen and hairless and then either deep fry or grilled whole.
One cook fond of the creatures says the nose is the best part.
One scientist claims a single “herd” consisting of two males and 20 females can regularly provide meat to a family of six.
We’ll take his word for it.
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