The growing popularity of guinea pig meat in high-end restaurants in Peru is helping to create an environmentally friendly industry led by women.
Top chefs in Peru, Ecuador and Colombia have brought traditional cuy meat back on to the national menu with roasted, curried and even sweetened versions.
Squeamishness about eating cuy chactado, a traditional deep-fried dish, is changing – as much among foreign visitors as sectors of Peruvian society where the aesthetics of eating a rodent were previously regarded as problematic.
Well, not so aesthetically problematic.
Just off Cuzco’s main square (location from memory) is a convent, in which is a painting of the Last Supper. Jebus and the lads all enjoying their cuy.