People do eat guinea pigs in some parts of the world.
Guinea pigs are most often eaten in the Andean region of South America.
Guinea pigs are also a traditional and popular food in Peru, Ecuador and Colombia and are also known "guy" "cui".
Guinea pigs as food are often eaten during festivals and celebrations and the guinea pig meat is often prepared by frying, roasting or grilling.
The meat from a guinea pig is also high in protein and also low in fat and cholesterol.
And in the Andean region, guinea pigs have also been a traditional source of food for centuries and have been valued for their protein content and also used in traditional medicine and in ceremonies.
And some people consider guinea pigs to be a low impact meat alternative to beef as they require less land and resources to raise.
Guinea pig meat can be cooked by grilling the meat, frying the meat or even roasting the guinea pig meat.
And even in some restaurants the guinea pig meat is also sometimes served in fricasse or casseroles.
Guinea pigs are also often cooked whole, although they can also be cut into pieces like you would with chicken.
The best places to try eating guinea pigs are in Arakipa, Cusco and Peru.