Guinea pig
Guinea pigs are used in the cuisine of Cuzco, Peru, in dishes such as "cuy al horno", baked guinea pig. The traditional Andean stove, known as a "qoncha" or a "fogón", is made from mud and clay reinforced with straw and hair from animals such as guinea pigs. In Peru, there are at any time 20 million domestic guinea pigs, which annually produce 64 million edible carcasses. This animal is an excellent food source since the flesh is 19% protein. In the United States, mostly squirrels, but also muskrats, porcupines, and groundhogs are eaten by humans. The Navajo people ate prairie dog baked in mud, while the Paiute ate gophers, squirrels, and rats.