Went to Peru, ate guinea pig, don’t ever need to do it once more. : FoodPorn
Had some slow-roasted cuy close to lake Titicaca a couple of years again, which I discovered very good.
Although the outside used to be too chewy imo, the beef resembled a fatty sport fowl or rabbit and used to be comfortable and wealthy. The guinea pigs have a host of small bones you’ve to paintings round however I believe the sluggish roasting helped you have to simply slide and shake the beef off.