You gotta love those German words. Germans and their language are especially adept at coining new words from existing ones. Panzerschwein is what the German immigrants in Texas call armadillos. Literally "armored pig". I had mentioned in a thread earlier in the year that I have a mental list of animals to butcher and eat at least once. I had actually struck armadillos from the list a few years ago after quizzing an acquaintance who eats them about the process as well as precautions regarding Hansen's disease (a.k.a., leprosy) for which they can be a vector. His alcohol fueled explanation, while hilarious, seemed way too complicated.
I was forced to reconsider when fate recently delivered one to me and I knew I would regret it if I passed it up. I figured it could not possibly be as hard as snapping turtle which I did earlier in the year. About all I could glean from Youtube was that there does not seem to be a consensus on the best approach. My acquaintance leaves the carcass in the shell since he cooks them upside down on an outdoor grill and this serves to retain the fat which cooks out of the carcass. I decided to remove the carcass from the shell so I was pretty much winging it though a few of his pointers did prove to be useful. While not a walk in the park by any means, it was *much* easier than turtle. By most accounts the meat is quite good, often compared to quality pork. I will know for myself soon.
The fellow pictured below had an unfortunate accident. I have to admit that I find them rather cute in a homely sort of way. Live weight was 11 1/2 lbs (sticklers for semantics would say "recently deceased weight"). The carcass weight was 5 lbs which includes ribs and a few other bones. I did not recover probably 1 lb of meat from the legs and tail. There is a lot of fat on the carcass. Reportedly armadillo is one of the highest calorie/lb meats around.