I’m not a qualified cook or chef, I am a passionate home cook who happens to breed alpacas. This blog has come about partly out of frustration. As an alpaca breeder we have to cull alpacas that don’t satisfy our breeding requirements and often these animals are significantly older than commercial meat producers would slaughter. There are very few tips and recipes available for the home cook who may want to learn about how to use the whole alpaca, rather than focus on the premium young cuts marketed by commercial growers.
At the moment alpaca meat is sold primarily to restaurants. So the average home cook is not likely to get to experience alpaca.
When I tell people that we eat our own alpaca, after the initial shock, the first question we are asked is what do they taste like?Well I can catagorically say alpaca doesn’t taste like chicken.
Alpaca is a mild flavoured meat similar in texture, colour and flavour to veal. Like veal it is very lean and cannot handle over cooking. So if you are one of those meat eaters that like their meat close to being cremated, it’s probably not the meat for you.
The great thing about alpaca meat is that it is really healthy and very versitile. It can be used pretty much in any dish that you would normally use lamb, beef or veal and probably even goat.
Nutritional Value per 100gr serve of alpaca Meat
- 150cal calories
- 6gr fat
- 23gr protein
- 60mg cholesterol
- 2.5mg iron
- 0.3mg calcium
- 0.16 phosphorus
- 0.4mg zinc
- 0.3mg vitamin A
- 0.3mg vitamin D
- 0.17mg vitamin E