Known as “maggot cheese,” Casu Marzu is a traditional Sardinian cheese infested with live insect larvae.
These larvae facilitate fermentation, breaking down the cheese’s fats to create a soft, creamy texture. Despite its strong flavor and potential health risks, it’s considered a delicacy by locals
Balut – Philippines
Balut is a fertilized duck egg with a partially developed embryo, boiled and eaten directly from the shell. This delicacy is popular in the Philippines and parts of Southeast Asia, often seasoned with salt or chili and vinegar.
It’s reputed to be an aphrodisiac and is commonly sold by street vendors.
Hakarl – Iceland
Hakarl is fermented shark meat from Greenland shark, which is toxic if eaten fresh due to high levels of urea and trimethylamine oxide.
The traditional Icelandic preparation involves fermenting the meat for several months to reduce toxicity, resulting in a pungent dish with a strong ammonia-rich smell.
Fried Tarantulas – Cambodia
Originating from the Khmer Rouge era when food was scarce, fried tarantulas have become a popular snack in Cambodia.
The spiders are seasoned with sugar, salt, and garlic before being fried until crispy. They are said to taste similar to crab and have become a tourist attraction in regions like Skuon, known as “Spiderville.”
Century Egg – China
Also known as “hundred-year eggs,” these are duck, chicken, or quail eggs preserved in a mixture of clay, ash, and quicklime for several weeks to months. The process transforms the yolk into a dark green or gray color with a creamy consistency and the white into a dark brown, translucent jelly.
Despite their strong flavor and odor, they are a delicacy in Chinese cuisine.
Sannakji – South Korea
Sannakji is a dish featuring live octopus, typically a young octopus cut into small pieces and served immediately while still squirming.
Diners must chew thoroughly to prevent the suction cups from sticking to the throat, posing a choking hazard. It’s appreciated for its freshness and unique texture.
Escamoles – Mexico
Dubbed “insect caviar,” escamoles are the edible larvae of ants harvested from the roots of agave plants. They have a nutty, buttery flavor and are often served in tacos or omelets. This pre-Hispanic dish is considered a delicacy in Mexican cuisine.
Haggis – Scotland
Haggis is a savory pudding containing sheep’s heart, liver, and lungs, minced with onions, oatmeal, suet, and spices, encased in the animal’s stomach and simmered. It’s traditionally served with “neeps and tatties” (turnips and potatoes) and is Scotland’s national dish.
Surströmming – Sweden
Surströmming is fermented Baltic herring known for its intense odor.
The fish is fermented for six months, resulting in a pungent aroma that’s been described as one of the most putrid food smells. It’s typically eaten outdoors due to its strong scent, often with flatbread and potatoes.
Tong Zi Dan – China
Also known as “virgin boy eggs,” this Chinese delicacy involves boiling eggs in the urine of young boys, traditionally under the age of ten.
The eggs are soaked and boiled in urine collected from primary school toilets, believed to have health benefits such as improved circulation and reduced body heat.
