Dried meat

Chinese bakkwa
Swiss Bündnerfleisch
Armenian basturma

Dried meat is a feature of many cuisines around the world. Examples include:

  • Aliya, sun dried meat from Kenya
  • Bakkwa or rougan, Chinese salty-sweet dried meat sheets.
  • Biltong, a cured meat that originated in South Africa.
  • Bògoǫ, a dried and smoked meat, often caribou, of the Dené people of northern Canada.
  • Borts, air-dried strips of horse or cow meat used as traveling 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.
  • Brési, made in the canton of Jura and in Jura Bernois in Switzerland and in the department of Doubs in France.
  • Bündnerfleisch, air-dried meat from Kanton Graubünden in Switzerland.
  • 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.
  • Droëwors - from South Africa, dried sausage
  • Hunter beef, a corned beef from Pakistan marinated and baked for use in sandwiches and salads.
  • Jerky, meat that has been trimmed of fat, cut into strips, marinated, and dried or smoked.
  • Kawaab, air dried, spiced meat of the Hyderabadi community of India.
  • Kilishi, a dried, spicy Nigerian meat. Coated with a peanut sauce as well as other spices.
  • Kuivaliha, air-dried salted meat (often reindeer) of northern Finland.
  • Laap mei, also called wax meats or air-dried meats, are a southern Chinese speciality. [3]
  • 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.
  • Pastirma, air-dried salted and often spiced meat of in Armenia, Greece, Turkey, and the Balkans.
  • Pemmican, a meat mixture, sometimes with dried fruit, used by the native peoples of North America.
  • Pindang, dried buffalo meat from the Philippines.
  • Po, dried meat in Korean cuisine
    • Yukpo, dried beef in Korean cuisine
  • Suho meso, a smoked beef eaten in Bosnia.
  • Sukuti, air dried, spiced meat of the Newari community of Nepal.
  • Walliser Rohschinken, air–dried ham from Kanton Wallis in Switzerland.
  • Walliser Trockenfleisch, air–dried beef from Kanton Wallis in Switzerland.
  • Walliser Trockenspeck, air–dried bacon from Kanton Wallis in Switzerland.
  • Walliser Trockenwurst, air–dried saucage from Kanton Wallis in Switzerland.

See also

References

  1. ↑ http://www.mongolfood.info/en/recipes/borts.html
  2. ↑ "Archived copy" (PDF). Archived from the original (PDF) on 2010-07-01. Retrieved 2012-03-29.
  3. ↑ Chinese charcuterie is having a moment in the sun
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