Bull penis

Bull penis

Credit: Anja Barte Telin

The long and short of it is that bull penis is featured on menus in China, and is purported to have aphrodisiacal powers.

This and other strange foods —delicacies to some and revolting to others — are featured at the Disgusting Food Museum in Mälmo, Sweden.

Read more about the bizarre foods at this unusual museum.

Casu marzu

Casu marzu

Credit: Anja Barte Telin

How do you improve a nice sheep-milk pecorino? In Sardinia, you start by cracking open the cheese and letting a whole lot of flies settle in. As they eat, poop and lay their eggs in the cheese, the flies impart unique flavors that are only improved by the texture of the wriggling maggots after they hatch. Yes, you're supposed to eat them, too.

Century egg

Century egg

Credit: Anja Barte Telin

Enjoyed in China for hundreds of years, the century egg is a duck, chicken or quail egg steeped for up to five months in a special broth that includes black tea, salt, lime and wood ash.

Smells like...

Smells like...

Credit: Anja Barte Telin

At the Disgusting Food Museum, "smell jars" allow visitors to experience the unique scents of the unusual foods featured in the exhibits.

Read more about the museum and its peculiar contents.

Cuy

Cuy

Credit: Anja Barte Telin

In Peru, people have been raising and eating guinea pigs — called cuy — for about 5,000 years. They are usually served fried or roasted whole.

Bat soup

Bat soup

Credit: Anja Barte Telin

Soup made with fruit bats was so popular in Guam that the bats were nearly eaten into extinction. When the bats are cooked, they produce a strong, urine-like smell, but their meat is allegedly sweet and tastes somewhat like chicken, according to the Disgusting Food Museum.

Haggis

Haggis

Credit: Anja Barte Telin

Haggis, a much-loved pudding in Scotland, is made of minced sheep's liver, lungs and heart, combined with onions, fat and oatmeal. The pudding is cooked in a casing — traditionally a sheep's stomach.

Jell-O salad

Jell-O salad

Credit: Anja Barte Telin

So-called salads made of gelatin with bits of fruits and vegetables suspended inside became hugely popular in the United States during the 1920s and 1930s. They continued to appear on American tables through the 1970s, when their popularity began to wane.

Kale pache

Kale pache

Credit: Anja Barte Telin

Kale pache, or sheep's head soup, is a traditional slow-cooked dish in Iran, and is made with the sheep's hooves as well as its head.

Kiviak

Kiviak

Credit: Anja Barte Telin

To make kiviak, a traditional Inuit food from Greenland, up to 500 small birds called auks are stitched up inside a sealskin and stored under a rock for three months. Once the birds are done fermenting, they are eaten for special occasions.

Kumis

Kumis

Credit: Anja Barte Telin

Kumis, a fermented drink made from mare's milk, is popular among people of the central Asian steppes. Higher sugar content in mare's milk makes kumis more alcoholic than kefir, another fermented drink made from cow, goat or sheep milk.

Salty licorice

Salty licorice

Credit: Anja Barte Telin

The salty tang of Finnish black licorice — flavored with ammonium chloride — is certainly an acquired taste, but many newcomers to the candy quickly learn to love it.

Baby mice wine

Baby mice wine

Credit: Anja Barte Telin

Found in southern China and in Korea, this alcoholic brew is infused with the bodies of hairless baby mice.

Nattō

Nattō

Credit: Anja Barte Telin

In Japan, nattō — sticky, slimy soybeans fermented with the bacteria Bacillus subtilis — is a traditional dish and a popular breakfast food.

Sheep eyeballs

Sheep eyeballs

Credit: Anja Barte Telin

Pickled sheep eyeballs served floating in juice are sometimes used as a hangover remedy in Mongolia.

Su gallu

Su gallu

Credit: Anja Barte Telin

Made in Sardinia, su gallu is a cheese that ferments in the stomach of a slaughtered baby goat, made from the sheep's milk that was its very last meal.