Carne de chango

Carne de chango (Spanish for "monkey meat")[1] is a lime-marinated, smoke-cured cut of pork loin principally seen in the Catemaco region of the state of Veracruz in Mexico.[2]

The switch from monkey meat to pork meat arose from the hunting to the edge of extinction of the two monkey species resident in the Sierra de Los Tuxtlas.

References

1. Raver, Anne (20 June 2002). "NATURE; With Dinner, a Fern Course". The New York Times. Retrieved 12 April 2011.
2. Carl Franz & Lorena Havens (2012). The People's Guide to Mexico. Avalon Publishing. p. 498. ISBN 9781612380490.CS1 maint: uses authors parameter (link)