The Most Unusual Animals Eaten Around the World

12 of 20
The idea of eating vermin may be off-putting to most, but the Romans fattened up their dormice with chestnuts, walnuts, and acorns, roasted them over a fire, and proceeded to dip them in honey. In Slovenia, preparation honors this traditionally laborious process, but dormice have also been used as a protein source for basic soups and stews. Needless to say, Cinderella would be none-too-pleased to find this dish on the castle menu.