- Snake Wine from Vietnam
It originated in Vietnam, where snakes are thought to possess medicinal qualities, but it has spread to other parts of South East Asia and Southern China. Snake blood wine on the other hand is made by slicing the belly of the snake to let the blood drain into the wine and this is served immediately.
The snake is left to steep in the rice wine for many months to let the poison dissolve in the wine. The ethanol makes the venom inactive so it is not dangerous, and snake wine supposedly has many health benefits. It has a slightly pink colour like a nice rose because of the snake blood in there.
2. Puffin Heart from Iceland
In Iceland, however, these seabirds have been a source of sustenance for Icelanders on the islands for centuries. Iceland is home to one of the world’s largest colonies of puffins and ‘sky fishing’ is a sport which involves catching the low flying birds in a big net.
Puffins are eaten by breaking their necks, skinning them and then eating the fresh heart raw. Puffin is supposed to be delicious like a fishier version of chicken or duck. It is often smoked, grilled or pan-fried. TV chef Gordon Ramsey caused quite a stir when he was seen eating this rare delicacy on TV.
3. Casu Marzu from Sardinia
This Sardinian cheese is a cheese with a difference; it’s riddled with insect larvae. “Casu Marzu” means ‘rotten cheese’ and is most commonly referred to as ‘maggot cheese.’ It’s now banned for health reasons but can still be available on the black market in Sardinia and Italy.
The sheep’s milk cheese is basically Pecorino, which has had the larvae of the cheese fly, Piophila casei, introduced to it. Fermentation occurs as the larvae digest the cheese fats, and the texture becomes very soft with some liquid seeping out. The cheese has to be eaten when the maggots are still alive because when they are dead it is considered to be toxic.
Since the larvae can jump if they are disturbed, diners have to shield their eyes or place the cheese in a sealed paper bag until the maggots are starved of oxygen and die. Health issues have arisen in relation to Casu Marzu, including reports of allergic reactions and the danger of consuming cheese that has advanced to a toxic state. There’s also some risk of intestinal larval infection.
4. Balut from Philippines
Balut are duck eggs that have been incubated until the fetus is all feathery and beaky, and then boiled alive. The bones give the eggs a uniquely crunchy texture.
They are enjoyed in Cambodia, Philippines and the fifth and seventh levels of hell. They are typically sold by street vendors at night, out of buckets of warm sand.
5. Escamoles from Mexico
Escamoles are the eggs of the giant black Liometopum ant, which makes its home in the root systems of maguey and agave plants. Collecting the eggs is a uniquely unpleasant job, since the ants are highly venomous and have some kind of blood grudge against human orifices.
The eggs have the consistency of cottage cheese. The most popular way to eat them is in a taco with guacamole.
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