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Is Cuy a Guinea Pig?
Yes, indeed it is.
Cuy is a local delicacy that dates back to the 12th century. The giant guinea pig is unique to the Andean region of South America. Present-day, it is the highlands of Peru, Ecuador, Columbia & Bolivia.
Yes! They make cuy with an engineered, more enormous meat guinea pig. Eating cuy is an indigenous tradition from the Incan empire. People eat it on special occasions.
Peruvian Food & Authentic Recipes website reveals cuy tastes better than chicken. It is low in fat & high in protein.
The guinea pig was first domesticated as early as 5000 BC for food by tribes in the Andean region of South America. The tradition persists to the present day. They keep these domesticated guinea pigs as livestock for meat.
Species: C. porcellus.
Genus: Cavia
Guinea pigs are beloved pets and fluffy docile household companions in North America.
However, in Peru & Ecuador, their role more closely resembles livestock. They raise them for food. It is hard for me to accept, but it is a fact.
Cuy is an essential part of cuisine in the highland regions of Peru & Ecuador.
All over Peru, towns honor the importance of cuy to their cuisine.
