Among the largest ants in the World and considered a delicacy in South America, Queen Leafcutter Ants were first prepared and eaten by the Guane Indians over five hundred years ago. Acting as early insect farmers they took special care of their ant hills, locking them in stockades for protection and to exercise ownership. Referred to as Hormigas Culonas (Big Ass Ants to you and me), they're harvested twice a year - April to May and October to November. This bi-annual collection is an event for many families as children have fun collecting and it provides a valuable source of extra income. In a recent study by the University Industrial de Santander in Colombia it was found that Atta Laevigata (Queen Leafcutter Ant) is a rich source of unsaturated fatty acids thus aiding in the prevention of high cholesterol. Our energy-boosting giant ants contain around 20% protein, 33% unsaturated fat, 10% ash and 4% carbohydrates. They're also a good source of vitamins B1, B2 and B3 and are thought to possess aphrodisiac properties, being referred to locally as 'Copricó' - 'marriage food'. Following a time honoured tradition dating back over 500 years our ants are manually processed with rudimentary instruments, a procedure that ensures their wonderfully rich smoked bacon like taste can be fully savoured and enjoyed.
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