Hydrochoerus hydrochaeris .

According to Embrapa (Brazilian Agricultural Research Corporation), this large rodent endemic to South America is one of the top wild animals raised for food in the country, the majority of producers being in the state of São Paulo. Despite the fact it has never been a regular item in the Brazilian table, capybara meat was already mentioned in nineteenth century cookbooks – Cozinheiro Nacional, a cookbook published in Rio de Janeiro by Garnier Bookstore around 1860, provides seven recipes for roasting, stewing, and braising capybara. The meat is tender, low in calories, and rich in vitamin B; the most common cuts are shoulder, loin and picnic ham.