Guinea pig meat is high in protein and low in fat and cholesterol, and is described as being similar to rabbit and the dark meat of chicken. The animal may be served fried, broiled or roasted, and in urban restaurants may also be served in a casserole or a fricassee.
Guinea pigs were originally domesticated for their meat in the Andes. Traditionally, the animal was reserved for ceremonial meals by indigenous people in the Andean highlands, but since the 1960s it has become more socially acceptable for consumption by all people.It continues to be a major part of the diet in Peru and Bolivia, particularly in the Andes Mountains highlands; it is also eaten in some areas of Ecuador (mainly in the Sierra) and Colombia.
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