The Czechs adore animal protein. We opted to consume only local cuisine during our stay in Prague, and sampled pork saddle, pork medallions, pork knuckle, and pork stump (I don't know what part of the pig that is either), with some rabbit, duck, and goulash tossed in for variety. Side dishes included a plethora of hearty carbs, including several different kinds of (delicious) red and white sour cabbage, potatoes, doughy dumplings and coarse, dark bread. Locally brewed beer was our drink of choice -- it was excellent, and a whole lot cheaper than water or soda. Strangely enough, despite the heavy nature of their traditional food, there doesn't appear to be an epidemic of obesity among the local population.
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