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The guinea pig or domestic guinea pig (Cavia porcellus), also known as the cavy or domestic cavy (/ ˈkeɪvi / KAY-vee), is a species of rodent belonging to the genus Cavia, family Caviidae. Breeders tend to use the name "cavy" for the animal, but "guinea pig" is more commonly used in scientific and laboratory contexts. [ 1 ]
Black Iberian pig. Jamón Ibérico, BEHER "Bellota Oro", was selected as "best ham in the world" in IFFA Delicat 2007, 2010 and 2013. The Iberian pig, also known in Portugal as the Alentejo Pig, is a traditional breed of the domestic pig (Sus scrofa domesticus) that is native to the Iberian Peninsula. The Iberian pig, whose origins can probably ...
Cochinitos de piloncillo, also known as marranitos, cochinitos and puerquitos (all meaning "little pigs" in Spanish), are a typical Mexican sweet bread (pan dulce) made with "piloncillo"—a type of sweetener made from sugar cane. Cochinitos are popular in bakeries in Mexico and throughout the US. Cochinitos de piloncillo are an oven-cooked ...
Choose quality food that is always fresh. You can feed your guinea pig leafy greens like kale, and add carrots and sweet potatoes to the diet once or twice a week. This diet will help keep your ...
The average guinea pig lifespan is between five to eight years, though particularly pampered and healthy animals can reach ten years or more. This is much longer than other small mammal pets like ...
Jamón ibérico (Spanish: [xaˈmon iˈβeɾiko]; Spanish for "Iberian Ham"), known in Portuguese as presunto ibérico (Portuguese: [pɾɨˈzũtu iˈβɛɾiku]), is a variety of jamón or presunto, a type of cured leg of pork (primarily Black Iberian pigs) produced in Spain and Portugal, in the Iberian Peninsula. It is considered a staple of ...
Wash and peel the kiwi before giving a small slice to your guinea pig. 3. Raspberries. Raspberries. All berries are safe for guinea pigs (in moderation, as always). Fruit in general should make up ...
Suckling pig being grilled at La Paloma fair in Madrid, among ribs and other pork produce. A suckling pig is a piglet fed on its mother's milk (i.e., a piglet which is still a "suckling"). In culinary contexts, a suckling pig is slaughtered between the ages of two and six weeks. It is traditionally cooked whole, often roasted, in various cuisines.