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.
• Borts, air-dried strips horse or cow meat used as travel food or to last the winter in Mongolia. Often ground into powder and mixed with water to create soup.
• 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 Spain (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, Moroccan beef or camel meat cooked in fat for a long time.
• Lahndi, air-dried salted meat (often lamb meat) of North-Afghanistan, a feature of Afghan cuisine developed by Afghans.N
• Pastırma, Turkish air-dried salted and often spiced meat.
• 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 Bosnia.
• Sukuti a air dried meat with additional spice. Developed in Newari community of Nepal.