Some people might be horrified at the idea of eating the tail of a semi-aquatic rodent. But the sweet beaver tails that Canadians feast upon aren’t taken from beavers. Instead, they are big paddles of dough, fried to golden crispness. The final product is often doused in toppings such as cinnamon-sugar, chocolate, whipped cream, and maple butter.

While their name has become shorthand for a big, wheat donut, most come from one place: the BeaverTails chain of pastry shops. For the last 40 years, the Ontario-founded company has been slinging beaver tails, or queues de castor, at outlets across Canada. Flavors range from savory (garlic cheese, anyone?) to sweet (apple cinnamon). Fan favorites are the Killalou Sunrise, topped with cinnamon-sugar and lemon, or the Triple Trip, which boasts chocolate hazelnut spread, peanut butter, and Reese’s Pieces. In eastern Canada, they’re often a winter treat, perfect for after skating. 

As the tails have slowly spread around the world, from Dubai to Dollywood, their indulgent taste and evocative name has made them an iconic part of Canada’s cuisine.