No. 1 in what we hope will be a long-running series.
The Alpaca (Vicugna pacos) is a domesticated species of South American camelid.
It looks a bit like a llama, but much smaller, grazes high up in the Andes and is kept for its wool and, more importantly, meat.
Let’s cut to the chase – what does it taste like?
Well, since Alpaca was on the menu in the restaurant we dined in last night, we are able to tell you that, in kebab form at least, it starts off beefy, then moves on to a gamey aftertaste with a spicy chocolate aftertaste.
(Okay, I made the last bit up.)
Verdict? Tasty. Very, very tasty. Especially when washed down by a nice Argentinian Malbec.
Don’t bother eating the wool, though.
Next up in the series: Guinea Pig.