Eat Balls, Cooking With Testicles Part 2

Warning, The following post may contain nuts, hehehe -ahem- sorry, I could not help myself on that one. The World Testicle Cooking Championship is Serbia’s most popular testicle-cooking festival for cooking up and gobbling down buckets of bull, boar, camel, ostrich and even kangaroo testicles, a chewy treat that allegedly brings virility to the consumer. Not content with just boilling or deep fring the balls, to Serbians testicle-cooking is a true art, as they’re used in goulashes, moussakas, and even pizzas.

Ljubomir Erovic, the chef behind the book “Cooking With Balls” and who has apparently been a testicular cook for some 20 years also uses those from pigs and turkeys in his cooking and points out that;

“All testicles can be eaten – except human, of course. The tastiest testicles in my opinion probably come from bulls, stallions or ostriches, although other people have their own favourites”

Cooking With Balls” is available as an online ebook filled with videos and recipies from I’m pretty adventurous when it comes to food yet Somehow I doubt this one will be getting added to my collection anytime soon.

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