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Dried meat is a feature of many cuisines around the world. Examples include:
Bakkwa or rougan, Chinese salty-sweet dried meat sheets.
Biltong , a cured meat that originated in South Africa .
Bindenfleisch , air-dried meat of Switzerland .
Bògoǫ , a dried and smoked meat, often caribou, of the Dené 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.[ 1]
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 northwestern Spain (Asturias, León, Cantabria), Cuba, and Mexico.
Charqui , made from llama or alpaca , in South America.[ 2]
Chipped beef , partially dried beef sold in small, thin, flexible leaves in jars or plastic packets.
Hunter beef , a corned beef from Pakistan marinated and baked for use in sandwiches and salads.
Droëwors - from South Africa, dried sausage
Jerky , meat that has been trimmed of fat, cut into strips, marinated, and dried or smoked.
Kuivaliha , air-dried salted meat (often reindeer ) of northern Finland .
Lahndi or qadid , air-dried salted meat (often lamb ) in northern Afghanistan and Northern Africa (gueddid ).
Mipku , air-dried strips of meat, often caribou or reindeer, of the Inuvialuit people of Northern Canada.
Pastırma , Turkish air-dried salted and often spiced meat.
Pemmican , a meat mixture, sometimes with dried fruit, used by the native peoples of North America.
Suho meso , a smoked beef eaten in Bosnia.
Sukuti , air dried, spiced meat of the Newari community of Nepal.
Kawaab , air dried, spiced meat of the Hyderabadi community of India.
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