In parts of South America, alpacas & llamas have been used as a source of meat and skins for thousands of years, and it is the main source of protein in their daily diets. Meat is not on the list of viable products for most alpaca breeders. To make your farm self-sufficient, the meat aspect of the business needs to be developed so the fleece industry and the stud industry can survive, grow and prosper long-term. The alpaca can be utilized with very little waste if done properly.
“La Viande” or alpaca meat is one of the healthiest and most flavourful meat’s in the world. It is described as a mild meat which takes on the flavour of what it’s mixed with. It is slightly salty, tender and lean, high in protein with no fatty after taste. Alpaca meat is not only rich in proteins, but also low in fat & has the lowest level of cholesterol of any meat.
Approximately 50% of a carcass is used as prime cuts, such as loin cutlets and steaks, which are sold in either the fresh or frozen meat market. Secondary cuts are processed into sausages, hot dogs, ground meat and processed alpaca hams. Alpaca meat should be cooked quickly on a high heat, to retain its natural tenderness. For the best results, alpaca meat should be served rare or medium and allowed to rest before serving.
Alpaca farmers are in most cases are very caring and give their alpacas a wonderful life even though some are used for meat. All other fibre producing livestock industries have secondary markets of meat and hides. Humane slaughtering at a small local meat processing plant can possibly bring in necessary income. The meat can be marketed privately, to local markets, specialty restaurants, health food stores, and the raw meat diet for dogs as a healthy option that is local and eco-friendly.
#1:Alpaca Stuffing with Rocoto Pepper: serves 4 people
3/4 kg alpaca hamburger; 1 kg spinach; 2 cups sliced leek; 3 spoonful butter; 2 spoonful crushed yellow chili pepper; 1 teaspoonful of mashed garlic; 8 Rocoto Peppers; salt; black pepper
Take out the veins and seeds of rocoto peppers and boil the peppers taking care to preserve the texture and the delicate flavor and aroma. Melt the butter in a frying pan and cook the leeks in low fire avoiding changing the color. Add garlic, alpaca hamburger and yellow chili pepper paste. After 10 minutes, stop the fire and add sliced spinach, include salt and black peppers.
Stuff the peppers, cover them with cheese (mozzarella) and keep in the oven at 350F for 25 minutes. Delicious with baked potatoes with butter and parsley.
#2: Alpaca Meatballs and Spaghetti with Cream and Cheese: serves 4 people
3/4 kg of alpaca hamburger; 150 g cheese; 600 g spaghetti “al dente”; 1 spoonful fresh sliced rosemary; 2 spoonful corn starch; 3 spoonful butter; 1 egg; 1pot of cream; salt, black pepper; parsley.
Prepare the meatball adding salt, black pepper and rosemary. Add egg and corn starch. Mix vigorously for 5 minutes. Make nut-size balls and keep them in the fridge for 1 hour. Then, roll them in flour and fry in a low fire. In a pan, add butter, spagetti al dente, fried meatballs, cream, parmesan cheese and parley.
#3: serves 4 people
1b of hamburger; onion chopped; 4 mashed garlic cloves; 4 laurel bay leaves; 2 tablespoons of canola oil; tablespoon of salt
Roast the garlic, onion and salt in canola oil. Add the hamburger and close the pan to keep the moisture. Cook the hamburger to a brown color, add the bay leaves, 1 tablespoon of tomato sauce and one cup of water. Turn off the heat when it is boiling.
#1: Spanish Steak of Alpaca Back Loin: serves 4 people
4 steaks (180 g each); 1 kg tomatoes without peel and seeds; 1 kg red onion; 2 spoonful dried and scrubbed oregano; 5 spoonful white vinegar; 2 spoonful olive oil; 1 spoonful crushed garlic;5 spoonful soy sauce (Shoyu); 1 sliced yellow pepper; salt; black pepper; cumin.
Add salt and black pepper to the steak. In a frying pan, roast the garlic in olive oil, add sliced onion and tomatoes. Use high flame, add salt, black pepper, oregano, yellow pepper, vinegar and soy sauce-Shoyu. Separately, fry the steaks and then add the sauce. Delicious with potatoes or rice mixed with corn.
#2: serves 2 people
4 tablespoons lime juice; cup of water, 1 laurel bay leaf, 1 onion; 1 garlic clove: salt
Prepare medium to rare steaks on the barbeque or frying pan. Marinate the steaks in 4 tablespoon of lime juice, cup of water, 1 laurel bay leaf, add sliced onion, 1 mashed garlic clove and salt. Use high flame, add a little salt, flip over twice till both sides are golden and inside is medium to rare.
#1: serves 6 people
3lbs roast;onion chopped;4 mashed garlic cloves;4 laurel bay leaves;1 tablespoon of seasoning salt (La Grille)
Unfrozen roast: Cook in a slow cooker at low for 6 hours or high for 4 hours.
Frozen roast: Cook in a slow cooker at low for 10 hours or high for 6 to 7 hours.
#2: Alpaca Brochettes
2 lb (1k) alpaca tenderloin;clean; 3 oz (100 g) bacon; 7 oz (200 g) small mushrooms; 1 tablespoon chopped parsley; 6 tablespoons oil; 2 tablespoons red chili pepper sauce; 6 tablespoons red vinegar; 3 garlic cloves; 1 red onion in pieces; 2 laurel bay leaf; 2 red pepper cut in medium size pieces; salt; black pepper; nutmeg
Heat oil in skillet and place bacon. Cook at low heat.Remove skillet from fire and add red chili pepper sauce, parsley, salt, pepper, and nutmeg. Cut alpaca meat in 1-inch slices (2 cm) approximately. Marinate meat in the garlic and bacon mixture for 1 hour, turning meat eventually. Once meat is marinated, thread pieces of meat in skewers, alternating with onion, red pepper or mushrooms.Grill skewers until meat is golden, brushing frequently with the marinade.Serve with potatoes, corn and red chili pepper sauce.
#3: Marinated Alpaca Meat: serves 4 people
1kg alpaca meat (leg or arm); 1 kg red onion, cut in long pieces; 1kg cooked cassava or potatoes; 2 cups beer; 3 tablespoons oil; 2 tablespoons red chili pepper sauce; tablespoon oregano; teaspoon cumin; teaspoon ground black pepper; 1 teaspoon paprika; teaspoon rosemary
Cut alpaca meat in medium size pieces. Brown onion in 4 tablespoons hot oil, until golden. Pour beer in a medium size bowl and add red pepper chili sauce, garlic, cumin, pepper, oregano, paprika, rosemary and sautéed onions. Place meat in this mixture and leave it overnight. Drain the alpaca pieces and brown them in the skillet at high heat. Return meat to the adobo mixture and cook approximately for 1 hour at low heat. Serve with cooked or fried cassava (it can be replaced by potatoes).
#4: Marinated Alpaca Meat – Roastbeef: serves 4 people
1 kg alpaca meat (front or back loin); 1 kg red onion; 1 kg cooked potatoes; 1/2 liter cabernet sauvignon wine; 3 spoonful olive oil; 2 spoonful of chili powder; 2 spoonful scrubbed oregano; 1/2 teaspoon of cumin; 1/2 teaspoon black pepper; 10 seeds of annato or paprika
The chosen meat should have a piece of bone in it. Cut the onion in thick slices and fry them in 4 spoonfuls of hot olive oil. Do not cook them for a long time because this process is only to turn them golden. Transfer the meat to another pan, add chili pepper, garlic, cumin, black pepper, oregano, paprika, golden onion and salt. Marinate the meat overnight to improve the taste, aroma and texture. In the next day, drain the sauce and roast the meat a few minutes using a high flame. Transfer the meat to the sauce once more and cook in a pressure cooker for 50 minutes using low flame. For a strong Latin flavor, add the delicious gravy to the meat and to a loaf of bread in a deep plate. Serve with potatoes or cassava. Do not forget to add a bit of aniseed liqueur or a cup of tea mixed anise in the gravy.
#1: Alpaca Meat: serves 20 people
4 kg alpaca meat, back loin; 1/2 kg Maize flour; 3 kg potatoes; 5 tablespoon olive oil;oregano and salt
Boil the Maize flour in a saucepan for 10 minutes, then let the water drain out. Cut the meat and the onion into peaces, and fry in olive oil. Add to the stewed maize, mix and, then add sliced potatoes, three liters of hot water and boil for 30 minutes. Add salt and oregano.
#2: LA KALAPURKA: serves 20 people
1 1/2 kg corn; 6 kg potatoes; 3 kg Alpaca meat; 1/2 kg carrots; 1 kg onion; 6 garlic cloves; 4 rocoto peppers; 1/8 olive oil; salt
The pepper should be cooked tenderly in a frying pan. Kalapurka is a delicious soup that is served with sliced coriander.
#1: Alpaca with Fine Herbs: serves 10 people
1 kg alpaca front arm meat; 1 kg chorizo (highly seasoned pork sausage); 150 g smoked bacon; 200 g butter; 2 l water; 2 spoonful tarragon; 1 onion; 1 branch of celery; 1 carrot; 4 garlic cloves; 1 head of garlic; 2 laurel bay leaves, 12 black peppers
In a large pan, put the alpaca meat and the water with smoked bacon, the veggies and spices. After 1 hour of cooking add chorizo and cook for one more hour. Drain the water, let it cool down and crumble the meats (alpaca, bacon and chorizo) in a fine way. Separately, melt the butter avoiding to burn, away from the fire, add tarragon. Mix little by little the meat with butter, beating strong enough to mix the ingredients very well. Rectify the seasoning, let it cool down and serve with toasts or fresh veggies. Red wine to follow.
#2: Spicy Alpaca Loin Kabobs: serves 4 people
1 kg Alpaca loin; 200 g bacon; 200 g small mushrooms; 1 spoonful fresh parsley; 6 spoonful olive oil; 2 spoonful grinded chili pepper; 6 spoonful red vinegar; 3 mashed garlic cloves; 1 red onion in pieces; 2 laurel bay leaves; 2 red bell peppers; salt;black pepper;nutmeg
First prepare the gravy. The best is to add bacon to a frying pan containing olive oil and sweat in low fire. Take from the fire and add grinded chili pepper, salt, black pepper and grinded nutmeg.Separately, once the loin is clean, cut in thin slices of approximately 2 cm, keep it 1 hour with the gravy, and turn the meat eventually so the flavor will be absorbed properly. After maceration, insert wood sticks, alternating with veggies. If you want you can add onions, bell peppers and mushrooms, press them against each other and keep them 10 cm apart from the flame, until the meat is medium toasted, add the gravy. Eat with lettuce, potatoes, corn and chili sauces.
Alpaca Stuffing with Potatoes: serves 4 people
3/4 kg potatoes; 1/2 kg cassava; 50 g melted butter; 2 eggs; flour (if necessary); salt and chili peppers.
Filling:100 g parmesan cheese; 300 g cubs of Alpaca meat (back or front loin); 50 g raisins; 30 spoonful of olive oil; 1 spoonful of dried oregano; 1 spoonful of crushed peppermint; 2 spoonful of grinded peanuts; 2 boiled and sliced eggs; 3 tomatoes without peel and seeds; 1 sliced onion; 2 crushed garlic cloves; 4 canned and sliced olives; salt and black pepper
Cook the potatoes in water and salt and mash them. Mix them all and add the eggs, butter, salt and black pepper. Mix until obtain a thick mass and let it cool down. The stuffing mixture is obtained by frying lightly in a large pan with olive oil, onion, garlic, the meat and tomato, approximately 10 minutes. Add the other ingredients, mix and seasoning with salt and black pepper. To shape the mashed mixture, take a portion and press it on your hand, with flour, and add a bit of the stuffing in the center. Roll on beated egg and then flour. Fry in olive oil and serve with lettuce and criolla sauce (find recipe below).
Ingredients: 100 mL olive oil, 1 sliced onion, 1 sliced tomato, 1 crushed garlic clove, 1 sliced red bellpepper, 1 spoonful of sliced parsley, 1 teaspoon paprika, teaspoon cumin, teaspoon oregano, salt.
In a pan, roast the sliced onion in olive oil; add the tomato, black pepper, garlic, other spices and salt. Cook using high flame for 5/10 minutes, avoiding obtaining a thick sauce. If necessary, store in the frige. If you want a hot sauce, add one more crushed garlic clove and a teaspoon of red chilli powder (hot paprika).