The domestication of llamas for food and fiber production dates back to the pre-Columbian era in the Andean region of South America. Llamas were kept by indigenous communities for their meat, wool, and as pack animals. While llama meat is not as commonly consumed as other domesticated animals like cattle or sheep, it is still consumed in some regions of South America, particularly in the Andean highlands.
Llama meat is a lean and flavorful red meat, similar in texture and taste to venison. It is a good source of protein and essential nutrients, and it is relatively low in fat and cholesterol. In addition to its nutritional value, llama meat is also considered a delicacy in some cultures, and it is often served at special occasions or festivals.
