.mw-parser-output .hidden-begin{box-sizing:border-box;width:100%;padding:5px;border:none;font-size:95%}.mw-parser-output .hidden-title{font-weight:bold;line-height:1.6;text-align:left}.mw-parser-output .hidden-content{text-align:left}This article may be expanded with text translated from
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Carne de chango (Spanish for "monkey meat")[1] is a lime-marinated, smoke-cured cut of pork loin principally seen in the Catemaco region of the state of Veracruz in Mexico.[2]
The switch from monkey meat to pork meat arose from the hunting to the edge of extinction of the two monkey species resident in the Sierra de Los Tuxtlas.
