Who eats what

The Economist reports on The moral and culinary merits of exotic flesh

"Andrew Thornton, manager of the Budgens supermarket in the north London suburb of Crouch End, says sales of squirrel meat have soared since he started selling it in 2010.

"The bushy-tailed tree-dwellers are just one category in a burgeoning market. Osgrow, a British-based firm, exports bison, crocodile (“ideal for barbecues”) and kudu meat (“juicy and low-fat”) to customers in countries where controls on wild meat are tighter. One such market is Germany, where hygiene laws forbid the eating of “cat and doglike flesh”. The German environment ministry confirms that this includes squirrel; the country’s media mock English rat-eaters. Australia sent quantities of kangaroo meat to Russia until an import ban in 2009, ostensibly on hygiene grounds (it is now being reconsidered).
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"No legal obstacle exists to eating the king of beasts, but roars of opposition prevented a restaurant in Tucson, Arizona, from selling lion flesh in tacos."

HT: NicolaLacetera