Vizcacha meat has high nutritional values, and its products are of an excellent quality, low in saturated fat and cholesterol. Vizcacha meat is a very healthy food option, that is back into local menus and diets and has opened foreign markets in high demand for gourmet dishes.
Very nutritional red meat with a soft, juicy texture that can be savored easily.
It is rich in proteins of high biological value. Its high content of essential amino acids is required for the proper functioning of our bodies. It is rich in iron and therefore, recommended for people with anemia. Furthermore, the presence of the vitamin B complex helps regulate the nervous system.
A portion of lamb or mutton supplies 40% of the recommended daily amount of niacin and other B vitamins for men between 20 and 39 years old who practice moderate physical activity.
Goat is lower in total fat than chicken and other most consumed red meats. It is definitely superior nutritionally, thanks to the excellent relation between polyunsaturated and saturated fats.
There is no intramuscular fat (or marbling), so common in red meats. Goat meat is lean and low-calorie. However, its tenderness is exceptional, even when from adult animals.
The cabrito criollo (local young goat meat) is low in fat, contains a good proportion of unsaturated fat and should be part of any varied, healthy diet.
Deer meat or venison has clearly defined properties. It is very lean and presents a low marble score compared to read meats from other farm-reared animals. Furthermore, its vitamin B12 content is high and is an excellent source of B vitamins. It is also a good source of iron and high-quality proteins, characteristics that give venison an excellent nutritional profile. It is a high biological quality, very digestible meat. Venison is a wild meat; it is firm, lean, and dark. Deers are very active, they travel long distances to feed on natural grasses. They are great runners, too. The interaction with their natural habitat is also important: Deers are found in woodland and grasslands untouched by farming. They live in ecosystems and environments free from agricultural chemicals. Venison is used in catering and food industries, cuts from its back and loin (fore ribs, loin) are mainly grilled. Cuts from legs and rounds are usually stewed.