Meat and poultry

These days most types of meat are available in all regions of Peru. Markets carry a good range, including the popular guinea pig, once an Andean delicacy but now enjoyed all over the country fried (chactado or frito), grilled or broiled (asado), or roasted (al horno).

Beef is another popular meat, and all parts of the animal are used; many Peruvian dishes are based on beef heart, liver, tripe and kidneys. These are sold at a low price and are extremely nutritious. When it comes to pork, the same applies: every part of the pig is cooked, in traditional thrifty fashion. All the basic cuts such as pork joints and chops are available for main meals; the lesser cuts are usually made into sausages, bacon or black pudding (blood sausage) with herbs.