porcupine the name used of several species of animal, belonging to two families (Erethizontidae for New World porcupines, and Hystricidae for those of the Old World) and having in common the long quills (spines) which constitute their protection. In this they resemble the hedgehog, but are not closely related.
The common or crested porcupine, Hystrix crestata, of the Old World is the largest, and may weigh 27 kg (60 lb). There are few records of its being eaten, save by gypsies and rural people who have nothing better, and insofar as one can establish anything about methods of preparing and cooking these seem to be as for the hedgehog. For the Canadian porcupine, Erethizon dorsatum, Faith Medlin (1975) has collected a number of conflicting pieces of advice about which bits to cook and how to do the cooking. Leipoldt (1976), for his part, is in no doubt at all on these points. He reproduces from an early manuscript directions for cooking porcupine crackling, which is to be sent to table with plenty of rice and lemons cut in halves. ‘This out-of-the-way dish would have delighted Elia, for its sapid crispness far exceeds that of ordinary pork crackling.’
