The consumption of skunk meat, known as “skunking,” is a practice with historical roots in various cultures. Despite the animal’s distinctive odor, skunk meat is considered a delicacy in some communities.
Skunk meat is rich in protein and nutrients, making it a valuable food source in regions where other sources of sustenance may be scarce. The meat is typically prepared by removing the scent glands and then roasting, frying, or stewing it. Some cultures also use skunk fat as a cooking oil or preserve the meat by smoking or drying it.