The domestication of llamas for meals and fiber manufacturing dates again to the pre-Columbian period within the Andean area of South America. Llamas had been saved by indigenous communities for his or her meat, wool, and as pack animals. Whereas llama meat just isn’t as generally consumed as different domesticated animals like cattle or sheep, it’s nonetheless consumed in some areas of South America, significantly within the Andean highlands.
Llama meat is a lean and flavorful purple meat, related in texture and style to venison. It’s a good supply of protein and important vitamins, and it’s comparatively low in fats and ldl cholesterol. Along with its dietary worth, llama meat can be thought of a delicacy in some cultures, and it’s usually served at particular events or festivals.
