Yes in fact they breed faster than rabbits and they grow faster. Andean ppl eat them as a staple food like chickens. They will eat bread, grains, grass, vegetable scraps, just about anything nontoxic you can give them. Ours eat as much as a full grown horse. We feed them lawn trimmings and roadside grasses easily found anywhere PLUS all the bio feedstock from the two mini farms we operate. They ate all our extra okra and corn stalks and everything. Only thing is DO NOT feed them lots of iceberg lettuce or anything resembling and onion. Onion can make them sick. Our populations have exploded and it's about time to start fire roasting them with a hit of lime salt, pepper and cumin. And yes, they taste like sweet roast pork with crunchy crispy skin.This will sound funny.... but do guinea pigs breed like rabbits? In less humorous terms: What's their reproductive rate? And... do they do well on natural vegetation like rabbits or do I have to keep a stock of feed pellets on hand as well?
GOOD article holy shiznit do you see those rabbits? I seen shepherds smaller than that the things head s huge! I been looking at keeping goats awhile now but that mini cow idea I really like.OK... the guinea pig idea was interesting... so I looked them up and ran across an article about 7 animals that are great for business. 5 are great food ideas.... and a sixth, the fainting goat, eemed interesting both as a meat source and because it can be mixed with more valuable stock animals... and if a predator shows up... it will faint and sacrifice itself... allowing more valuable stock to get away. The seventh was a glowing fish for aquariums.... and has no practical value... although it hinted at some ability to detect toxins.... so maybe more research is required on that one.
Here's the link to the article.
OH yes, you want to dip it in boiling water for a little under a minute and the hair just wipes away. The skin is part of the delicacy. They cook for a long time for their size, allowing the skin to get crisp and the fat under it to integrate with the meat. Generally they are skewered and roasted over indirect heat for about 90 mins for a big one. You CAN just skin and grill them but I am betting the Peruvians know their cuy. I'd do it the way they do it.Really? And this is a serious question... not sarcasm.