On Guinea Pigs for lunch

HOW TO EAT A GUINEA PIG | More Intelligent Life: "The body of the cuy was pierced at various points to let the fat run out. With much difficulty I split it open with the dull table knife. Inside there was a dark green stuffing, made mostly of parsley and flavored with various herbs. It was potent and aromatic, but as I dipped in a second time, I came up with a fork of noodle-like stuff; the animal’s intestines were mixed in with the green. So much for the stuffing. I took a deep breath for courage then cut and mostly combed at the meat with my fork. It was a labor- intensive dish. I found I had to separate the thin sheets of meat from the leather and subcutaneous fat. After giving Michelle and Nancy as much as they would accept--about two teaspoons each, I tried the meat. It was pungent, perhaps from the herb stuffing. There was a slipperiness to it. It was stringy and chewy and tasted like pork. And that was enough cuy for me."