Cuys (guinea pigs) are a native species from the Andes, a traditional food source for Andean populations in Peru, Ecuador and Bolivia. Provide a high amount of proteins. Normally cuy is eaten grilled, marinated with spices, or stewed. It is cooked in a similar way to rabbit in Spain.

CUY Scientific Name : Cavia porcellus Common Name: Cobayo, curi, guínea pig. Race: Perú, Andina and Inti Presentation: Whole without guts and congealed housing. Availability: 1000 units per week CHARACTERISTICS • Bred animals in specialized farms, with suitable infrastructure for each stage of its growth • Populations of lines selections (races Peru, Andean and Inti) that is producing of meat destined exclusively for the sale • Cuyes "Barbecuers" between 9 to 10 weeks, with weights between the 600 to 650 grams. • Cuyes "Great" greater to the 10 months, animals of greater weights to the kilo. more information

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