Americans Are Consuming More Guinea Pig Than Ever Before
The rodents are a popular delicacy in
But they are finding popularity on U.S. menus, thanks to an influx of expats from those countries who crave the dish, The Salt reports.
Also helping the guinea pig's case on U.S. menus: the tiny livestock is a low-carbon footprint source of meat as compared to beef, a major plus with environmentalists. And the introduction of the dish is well-timed with an explosion in America's experimental foodie culture.
Two Peruvian
People who have tried it say the meat tastes like a cross between chicken and duck, and is both chewy and greasy.
Read the full NPR report here.
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