The Disgusting Food Museum in Malmo Sweden contains 80 different food items from around the world. The jar pictured above contains mouse wine from China. The rice wine is infused with dead baby mice that were just a few days old. It's used as a health tonic rather than an evening drink with dinner.

Dubbed a Mongolian Bloody Mary, the concoction pictured above is made with pickled sheep eyeballs and tomato juice. Despite the unsettling appearance of the foods on display at the museum, the curators hope the exhibits will break down cultural barriers.

While kept as pets in some countries, guinea pigs are a delicacy in Ecuador and Peru. The guinea pigs are bred to be particularly large and meaty and are then baked, roasted or fried. Traditionally, they are served with their claws and teeth attached, but restaurants have begun cutting up the meat.

The island of Sardinia is known for its peculiar cheeses, but perhaps none is so infamous as casu marzu, or maggot cheese. This traditional sheep-milk cheese contains live maggots. As they eat, the acids in the maggots' digestive tracts break down the cheese, making it soft. But beware — you'll want to cover your eyes when eating as the maggots are known to jump.

Some visitors might raise their eyebrows at the prospect of pork being included in the museum. But museum director Andreas Ahrens tells DW that it's not the taste of the meat that's repulsive, but rather the way the way it is produced. The treatment of pigs in factory farms and the overuse of antibiotics is "disgusting" and potentially dangerous, he says.

Fruit bats are eaten in several Asian countries and in the Pacific Rim, including Guam, Thailand and Indonesia. According to the museum, the bats smell strongly like urine when being cooked, but the resulting meat is sweet.

These preserved eggs are eaten as a comfort food in China. To make them, the egg is placed in a vat containing black tea, salt, lime and wood ashes. They soak in the solution for seven weeks to five months. When they emerge, the egg takes on a brown-green hue.

This particular dish is made from boiling the heads and feet of sheep or cows. While it may be unsettling to have your food look at you, it's a traditional dish in several countries, including Iran and Afghanistan. In Iran, the dish is frequently eaten for breakfast.

This sticky, stinky dish is a traditional Japanese food eaten frequently at breakfast. The soybeans are fermented using a bacteria found in the soil as well as in humans. Natto is topped off with mustard and contains high levels of fiber.

While it may seem unthinkable to some now, the Jell-O salad once dominated many a Thanksgiving table in the United States. The flavored gelatin dish rose to popularity in the early 1900s, with many recipes calling for pieces of vegetables to be thrown into the mix. Nowadays, the dish lives on as a colorful dessert — but without the floating veggies.

Some can't bring themselves to take a single bite. Due to the putrid stench, manufacturers advise that cans of Surströmming should only be opened underwater. The stinking Swedish fish ferments for weeks — a process that continues in the can, which bulges noticeably on the supermarket shelve. Allegedly, some airlines even prohibit the rotten fish on planes due to the risk of explosion.

The Greenland shark can grow up to 400 years old. Unless it ends up as hákarl on a plate. While the shark's meat is actually poisonous when fresh, it becomes edible if you bury it or let it rot in a box for weeks. Dubbed by some the worst tasting food in the world, hákarl has a rubbery consistency and an ammonia-like flavor. It's a traditional specialty in Iceland.

Once they were a delicacy in Central Europe, but today bull testicles are only savored by experimental gourmands and very rarely appear on menus — or as in this photo, hidden in a salad. Which might be a pity, as connoisseurs describe the dish's very delicate consistency and a subtle nutty taste. In addition, bull testicles (known as Rocky Mountain oysters in the US) are rumored to boost libido.

The ingredients of this mariner's dish from Northern Germany are harmless: potatoes, beetroot, meat and fish. But after they are put through a meat grinder, it comes out looking like someone has just been sick. Labskaus is therefore often hidden under a fried egg. The specialty was born out of necessity — as sailors once lost their teeth due to vitamin deficiencies, their food had to be pureed.

A specialty on the Italian island of Sardinia, where it's known as Casu Marzu or "rotten cheese," flies lay eggs in the immature sheep's cheese before it becomes infested with live larvae, or maggots — which gives the cheese its incomparable taste. Though the delicacy is officially banned in the EU, many Sardinians do not want to give up this uniquely putrid pecorino cheese.