Fried Spider
In Cambodia, spider in oil is a popular snack. The spiders can be bred in a lab or collected in the wild, and then deep-fried in oil. The spiders, a species called “aping” in Khmer and about the size of an average human palm, are a tarantula.
This spider is often referred to as “the edible spider” because of its crispy exterior and the soft, white meat that lies inside. Fried spiders have a bland taste with their crisp exterior and soft, white interior.
Witchetty Grub
Witchetty Grub refers to the large, white larvae that eat wood. The Aboriginal Australians eat witchetty grub as a staple in their diets. It is found throughout the Northern Territory and Australia.
Casu martzu
Casu Martzu contains maggots or live insect larvae. Eek! Listen to the cheese-making process if you find that information overwhelming.
Casu martzu, derived from Pecorino cheese, goes beyond fermentation and reaches a decomposition stage, triggered by the digestion of the larvae. These larvae, which are intentionally introduced to the cheese in order to promote an advanced level fermentation and breakdown of the cheese fats, are then added.
Casu martzu cheese is soft and has some liquid leaking out. The larvae are white translucent worms.