Dried meat

Dried meat

Dried meat is a feature of many cuisines around the world. Examples include:

  • Bakkwa or rougan a Chinese salty-sweet dried meat product made in the form of flat thin sheets
  • Biltong, a kind of cured meat that originated in South Africa
  • Bindenfleisch, air-dried meat of Switzerland
  • Bògoǫ, dried and smoked meat, often caribou, among the Dene people of northern Canada.
  • Bresaola, air-dried salted beef originally from the Valtellina valley in northern Italy
  • Carne-de-sol, sun dried salt beef from Brazil
  • Carne seca air dried meat from Mexico
  • Cecina lightly smoked dried and salted meat from North-west Spania (Asturias, León, Cantabria) and south america (Cuba, Mexico)
  • Charqui made from Llama, horse or beef meat common in South America
  • Chipped beef, partially dried beef sold in small, thin, flexible leaves compressed together in jars or flat in plastic packets
  • Hunter Beef is native to Pakistan. The beef is marinated in spices and Potassium Nitrate and then baked. It is usually used in sandwiches and salads
  • Jerky meat that has been trimmed of fat, cut into strips, then marinated in a seasoned spice rub or liquid, and dried, dehydrated or smoked with low heat
  • Kuivaliha, air-dried salted meat (often Reindeer meat) of North-Finland
  • Khlii and gueddid beef or camel long time cooked in fat. From Morocco
  • Lahndi, air-dried salted meat (often lamb meat) of North-Afghanistan, a feature of Afghan cuisine developed by Afghans
  • Pastırma, air dried salted and often spiced meat of Turkey
  • Pemmican a concentrated mixture of fat and protein and in some cases dried fruits were added. Invented by the native peoples of North America
  • Suho meso a smoked beef eaten in Bosnian

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