Capybara MEAT

70 / 100


The capybara, is the largest rodent in the world. Originally from South America. Can measure up to 1.30 m. Long, has no tail and can reach weighing up to 65 kg.


It can be seen in its firm, lean meat and good quality, rosé color. It’s a strong smell.

When you go to buy the product to the supermarket you should take into account,

  • Observe that the refrigerator where the product is being exhibited is operating properly (which is cooling).
  • Observe the expiration date of the product or its expiration, which is not covered, altered, or retreaded. Choose the product with date as far as Possible.
  • Check the packaging, which is in optimal condition, not in a pinched, damaged or beaten position. Neither with broken or discarded labels.
  • Check that the gasket is not inflated (blown), because this indicates that the product is already decomposing.
  • Buy the product at the end of the market, so that the cold chain is not interrupted.

Do not leave a lot of time exposed to heat inside the car, or outside the freezer (because its lifespan is shortened), maximum 30 minutes not to interrupt “the cold chain” of Turkey, which prevents the proliferation of bacteria that cause disease.

If possible, it must be transported in a thermal bag and away from polluting products such as cleaners, automotive oils or petrol as it absorbs these smells.

Also when you arrive at your destination, place them immediately in the refrigerator.


It is prepared roasted in the oven, stewed and shredded.

Many times they can serve pork by Chigüiro.


If it is to be consumed soon, marinate and refrigerate. Slice and pack in plastic bags, freeze.


Freeze.      Cool.


6 months approx.   2 days approx.

Note: If the meat has been thawed, it should not be re-frozen.

It is essential to wash with soap and water, anything that has touched raw meat (hands, containers, tables, inns, trays, etc.) before and after handling, even if the raw meat of another kind of animal is to be continued.

Always wash everything after the process with each meat.

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