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