>>1991056Skinning is more difficult than you'd expect, guinea pigs have pretty thick hide so they're usually cooked skin-on until nice and crispy. They're considered efficient because it takes 3kg of feed to produce 1 kg of meat as compared to cattle which need 6kg, and they're roughly 50% meat by weight. They have a lot of small bones like rabbits and can be a bit fiddly to debone raw, so most people don't bother and just roast or fry them whole or quartered, or stick em in a stew.
