From Pets To Plates: Why More People Are Eating Guinea Pigshttp://www.npr.org/sections/thesalt/2013/03/12/174105739/from-pets-to-plates-why-more-people-are-eating-guinea-pigs
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The Little Rock-based humanitarian organization Heifer International, which assists communities in enhancing their economies and streamlining local food production, is also promoting guinea pig husbandry in Peru, Ecuador and Guatemala. Jason Woods, the nonprofit's Americas regional program assistant, says guinea pigs — which he says usually weigh no more than 2 pounds — are twice as efficient as cows at turning food, like hay and compost scraps, into meat: To render a pound of meat, a cow, he explains, may require 8 pounds of feed. A guinea pig only needs 4.
To help start a home guinea pig farm, Heifer International typically supplies a family with one male and seven females. In just months, such a collection may have doubled in size. Woods says a guinea pig herd consisting of two males and 20 females can sustain itself while providing meat for a family of six.
Miller at The Nature Conservancy says guinea pig is "delicious, very tender and hard to compare to anything else" — not even chicken. Chef Astorga at Urubamba says cuy — which he describes as "about the size of a squirrel" — has "tender flesh and very tender skin." La Mar Cebicheria's Chef Oka says cuy is "very oily, like pork combined with rabbit."
Those look pretty tasty, when do you think you'll be harvesting yours? , how to you plan to make use of them? BBQ looks like a win, with a salt bath soak for 24 hours or so prior.
