Llama meat: a new culinary hit in Bolivia
Llama meat: a new culinary hit in Bolivia
March 11, 2016 – The llama, camelid of the Andes, has been celebrated for its wool, and used as a beast of burden. And while its meat has long been consumed in rural parts of Bolivia, more recently restaurants and urban populations have taken to the protein-rich, low-fat food. The llama is a South American relative of the camel, though the llama does not have a hump. These sturdy creatures are domestic animals used by the peoples of the Andes Mountains. Native peoples have used llamas as pack animals for centuries. Typically, they are saddled with loads of 23 to 34 kilograms. Under such weight they can cover up to 32 kilometers in a single day. Pack trains of llamas, which can include several hundred animals, move large amounts of goods over even the very rough terrain of the Andes.
