Leonard Shatner

I agree with Xisca Nicolas. They are the same species as GPs in USA/Europe, they are just a different 'breed'. I have even read post of people that mixed cuy "breeds' with Europe breeds.  Mid-sides GPs were produced.

As far as color goes there are many variations in the color of traditional landrace cuy. When it comes to the color when cooking skin-on cuy it is just a preference. I doubt 1000 years ago people eating cuy wearied about skin color.

In my list of definitions I sort of explained what the phrase "breed of animal" means in a modern sense.  I also describe and how traditional cuy are different than European guinea pigs, and are at the same time, basically the same thing.

The original post on this thread has an embedded YouTube video of an Australian Couple, The Fekonias. The video was from 2008, over a decade ago. I was able to contact Elisabeth Fekonia who now is a consultant for people interested in permaculture.

After contacting her through her website, I found that her husband died some years ago. After loosing her husband, she is no longer raising guinea pigs.  She does have fond memory of the experience and she wishes me best of luck in my guinea pig adventure.

kadence blevins wrote:** meat guinea pigs. I had to sell out of mine due to some personal things come up and the animals werent what i wanted to go forward with. I have sourced someone who will sell me actual peru meat bred cuy and the one guy in the US with large pet type guinea pigs i would like to play with a crossbred line.
The problem is... again i dont have a spot to do it and it cost money. The US guy i could get on my own once i had a setup but the peru ones to import will be over a thousand dollars.
I would really love to work with this though!

There is a user on Rabbit Talk dot com by the name of Akane who does have some experience with cross breeds between Andean agriculture GP types and and GPs of European decent.

SIDE RANT
It's sad that most of the Andean agriculture GPs in the US are descendant from GPs imported to make a buck for giant pet store corporations. The Corporation found they could import jumbo sized GPs cheaper than other sources. Then the stores turned around and sold them to the unsuspecting permies. Many of who were not expecting the enormous size and were disappointed that they were as human bonded as 'regular' GPs bread for pets. Not to get on too much of a soap box but it makes me angry that such disrespect would be shown to the animals and customers. I have absolutely no problem with homesteaders who respect care for and yes eat the animals under there care.  Animals that are sold to people who don't know what they are getting-into are in for a life of neglect and mismanagement.

stephen lowe wrote:I skimmed over the thread and may have missed it but does anyone here have a good source for proper food sized GP genetics? Or do we just have to get to breeding our own US food grade piggies? I'm in northern california and more than willing to drive to oregon, washington, nevada, or idaho to scoop up good genetics. I'm also happy to work out shipping if someone has them. Otherwise I may just have to start out at the pet store.

I've been getting a few threads going on raising guinea pigs for meat over on the rabbit talk dot com website. Personally, I have a friend who raises a herd to feed large reptiles. I have eaten two of his and I find them quite tasty. His GPs more like the large European size guinea pigs rather than the South American cuy size breeds. I would call one a small meal but not a large meal. I will try to get a dress-out weight for them. There are about 4 or 5 people on RT who have eaten home-growen cuy in the past.

Akane has raised the larger cross breed South American X European guinea pigs for raw pet food (not eaten them herself).  Akane no longer has them, but she would like to raise them again, when/if she can find a place farther away from no