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