Daniel Everett, a linguist who has spent more than seven years living with the Pirahã people of Brazil, agrees that unseasoned sloth is tough and slightly gamey, but he finds the meat palatable and vaguely reminiscent of pork.
But that's only if you prepare it properly, so take notes:
If you somehow find yourself in possession of a sloth carcass and want to eat like a tribesman, preparation is simple. The Pirahã singe off the hair, gut the animal, and roast chunks of muscle over a fire. When the meat is thoroughly cooked, they tear off pieces with their hands and eat it plain. For the American palate, however, a little culinary doctoring can go a long way. Everett prefers to tenderize the meat in a pressure cooker for 40 minutes, season it with cilantro, garlic, salt, and chili sauce, and add it to tacos.
Link -via io9 | Photo: Flickr user rvacapinta