capybara meat

capybara meat

The meat of the capybara is tasty and has low levels of fat and iron levels 23 times higher than the beef, and 24% crude protein more than the pork or beef. It also contains omega-3 fatty acid that helps to prevent heart disease by reducing the "bad" cholesterol.

It is a dried meat, which is reminiscent of the pork loin, but with very distinctive flavor. It can be consumed "green" (cooked, baked or fried), dried in the sun - jerky - in the form of embedded (ham and sausages) or cured (cold).

 Sauces made based on caramelized sugar, thyme and citrus enhance the taste of the meat. Before you serve it, add orange peel chips to the sauce.