Dried meat

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.
• 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.
• 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) of Pushtoon Tribe of Pakistan ,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.

See also

• List of dried foods
• List of smoked foods