Dried meat
Encyclopedia
Dried meat is a feature of many cuisines around the world. Examples include:
- BakkwaBakkwaBakkwa is a Chinese salty-sweet dried meat product similar to jerky, made in the form of flat thin sheets. It is normally made from pork. Bakkwa is believed to have originated from a meat preservation and preparation technique used in ancient China that is still practiced in places with Hokkien...
or rougan a Chinese salty-sweet dried meat product made in the form of flat thin sheets - BiltongBiltongBiltong is a kind of cured meat that originated in South Africa. Many different types of meat are used to produce it, ranging from beef through game meats to fillets of ostrich from commercial farms. It is typically made from raw fillets of meat cut into strips following the grain of the muscle, or...
, a kind of cured meat that originated in South AfricaSouth AfricaThe Republic of South Africa is a country in southern Africa. Located at the southern tip of Africa, it is divided into nine provinces, with of coastline on the Atlantic and Indian oceans... - BindenfleischBindenfleischBindenfleisch, also known as Bündnerfleisch or Viande des Grisons, is an air-dried meat that is produced in the canton of Graubünden, Switzerland.-Production:...
, air-dried meat of SwitzerlandSwitzerlandSwitzerland name of one of the Swiss cantons. ; ; ; or ), in its full name the Swiss Confederation , is a federal republic consisting of 26 cantons, with Bern as the seat of the federal authorities. The country is situated in Western Europe,Or Central Europe depending on the definition.... - Bògoǫ, dried and smoked meat, often caribou, among the Dene people of northern Canada.
- BresaolaBresaolaBresaola or brisaola is air-dried, salted beef that has been aged two or three months until it becomes hard and turns a dark red, almost purple colour. It is made from top round, and is lean and tender, with a sweet, musty smell...
, air-dried salted beef originally from the ValtellinaValtellinaValtellina or the Valtelline valley ; is a valley in the Lombardy region of northern Italy, bordering Switzerland. Today it is known for its skiing, its hot spring spas, its cheeses and its wines...
valley in northern ItalyItalyItaly , officially the Italian Republic languages]] under the European Charter for Regional or Minority Languages. In each of these, Italy's official name is as follows:;;;;;;;;), is a unitary parliamentary republic in South-Central Europe. To the north it borders France, Switzerland, Austria and... - Carne-de-solCarne-de-solCarne de sol , also called jabá is a dish from northeastern Brazil. It consists of heavily salted beef, which is exposed to the sun for one or two days to cure....
, sun dried salt beef from BrazilBrazilBrazil , officially the Federative Republic of Brazil , is the largest country in South America. It is the world's fifth largest country, both by geographical area and by population with over 192 million people... - Carne secaCarne secaCarne seca by meaning is dehydrated beef in Spanish and Portuguese, but the preparation methods and marinating recipes are very different from that of what is normally known in the United States as Beef Jerky....
air dried meat from Mexico - CecinaCecinaCecina may refer to:*Cecina, Tuscany, a town in the Italian Province of Livorno*Cecina , a river in Italy*Cecina , a Spanish and Mexican culinary specialty made of beef*Farinata, a Tuscan culinary specialty made of chickpea flour...
lightly smoked dried and salted meat from North-west Spania (Asturias, León, Cantabria) and south america (Cuba, Mexico) - CharquiCharquiCharqui or charque, is a form of jerky common in South America made from dried and salted meat, originally llama where this animal roamed, nowadays mostly beef. Llama is still widely used in Bolivia. This curing was done so the meat could be stored for a long period. This was a very popular way to...
made from LlamaLlamaThe llama is a South American camelid, widely used as a meat and pack animal by Andean cultures since pre-Hispanic times....
, horse or beef meat common in South America - Chipped beef, partially dried beefBeefBeef is the culinary name for meat from bovines, especially domestic cattle. Beef can be harvested from cows, bulls, heifers or steers. It is one of the principal meats used in the cuisine of the Middle East , Australia, Argentina, Brazil, Europe and the United States, and is also important in...
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
- JerkyJerky (food)Jerky is lean meat that has been trimmed of fat, cut into strips, and then been dried to prevent spoilage. Normally, this drying includes the addition of salt, to prevent bacteria from developing on the meat before sufficient moisture has been removed. The word "jerky" is a bastardization of the...
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 - KuivalihaKuivalihaKuivaliha , also known as kapaliha, is salted and dried meat, often reindeer meat.It is a traditional food and a delicacy of Northern Finland, prepared at springtime. Like jerky, of which kuivaliha is a variant of, its origins lie in the need for food preservation...
, air-dried salted meat (often ReindeerReindeerThe reindeer , also known as the caribou in North America, is a deer from the Arctic and Subarctic, including both resident and migratory populations. While overall widespread and numerous, some of its subspecies are rare and one has already gone extinct.Reindeer vary considerably in color and size...
meat) of North-FinlandFinlandFinland , officially the Republic of Finland, is a Nordic country situated in the Fennoscandian region of Northern Europe. It is bordered by Sweden in the west, Norway in the north and Russia in the east, while Estonia lies to its south across the Gulf of Finland.Around 5.4 million people reside... - Khlii and gueddid beef or camel long time cooked in fat. From Morocco
- LahndiLahndi (food)Lahndi, also known as dried meat, is a winter food popular in Afghanistan and the Pashtun belt of Pakistan, situated across the Durand Line. Consumption of lahndi is common during the winter months...
, air-dried salted meat (often lamb meat) of North-AfghanistanAfghanistanAfghanistan , officially the Islamic Republic of Afghanistan, is a landlocked country located in the centre of Asia, forming South Asia, Central Asia and the Middle East. With a population of about 29 million, it has an area of , making it the 42nd most populous and 41st largest nation in the world...
, a feature of Afghan cuisine developed by AfghansAfghanistanAfghanistan , officially the Islamic Republic of Afghanistan, is a landlocked country located in the centre of Asia, forming South Asia, Central Asia and the Middle East. With a population of about 29 million, it has an area of , making it the 42nd most populous and 41st largest nation in the world... - PastırmaPastirmaPastirma or bastirma is a highly seasoned, air-dried cured beef in the cuisines of the former Ottoman countries.-Etymology:The name bastirma is from . bastırma is the gerund of the verb bastırmak , which means "to depress, restrain"...
, air dried salted and often spiced meat of Turkey - PemmicanPemmicanPemmican is a concentrated mixture of fat and protein used as a nutritious food. The word comes from the Cree word pimîhkân, which itself is derived from the word pimî, "fat, grease". It was invented by the native peoples of North America...
a concentrated mixture of fat and protein and in some cases dried fruits were added. Invented by the native peoples of North America - Suho mesoSuho mesoSuho meso is a smoked beef food preparation eaten in Bosnian cuisine....
a smoked beef eaten in Bosnian