Dried meat

'''''' ( , ; ) is a type of pork sausage originating from the Iberian Peninsula. It is made in many national and regional varieties in several countries on different continents. Some of these varieties are quite different from each other, occasionally leading to confusion or disagreements over the names and identities of the products in question.

thumb|right|Homemade beef biltong sticks

Pemmican () (also pemican in older sources) is a mixture of tallow, dried meat, and sometimes dried berries. A calorie-rich food, it can be used as a key component in prepared meals such as stews or eaten raw. Historically, it was an important part of indigenous cuisine in certain parts of North America and it is still prepared today.

thumb|right|Pastirma

thumb|right|Ben's Best Deli, Rego Park, New York Pastrami or pastromi is a type of cured meat originating from Jewish community of Romania and surrounding region, usually made from beef brisket. The raw meat is brined, partially dried, seasoned with herbs and spices, then smoked and steamed. Like corned beef, pastrami was created as a way to preserve meat before the invention of refrigeration. One of the iconic meats of Eastern European cuisine as well as American Jewish cuisine and New York City cuisine, hot pastrami is typically served at delicatessen restaurants on sandwiches such as the pa

precooked or cured meat, often sausages or meat loaves, that are sliced and served cold or hot on sandwiches or on party trays

dried meat product from China

thumb|upright=1.35|Jerky thumb|upright=1.35|Orange-marinated beef jerky thumb|Meat drying to make jerky. Gandhola Monastery, [[Lahaul, India]]

thumb|right|Horse meat platter – qazı is on the right thumb|Plate of Qazı at a restaurant in Astana thumb|Making horse meat sausage

dress made of raw beef worn by Lady Gaga

thumb|upright=1.35|Charcuterie hanging in a French shop Charcuterie (, , also , ; ; from , and ) is a branch of French cuisine devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit, primarily from pork.

German meat preparation

Bellota ham

Bakkwa () is a Chinese salty-sweet dried meat product similar to jerky.

alt=|thumb| with rutabaga [[purée, potatoes and sausages]]

meat that has been dehydrated

French cured ham with protected designation of origin

dried shrimp used as seasoning

thumb|Eggs with khlīʿ and cumin Khlea or khlii () is a preserved meat, usually made with beef or lamb, originating from Morocco.

Chinese cured ham

Conpoy or dried scallop is a type of Chinese dried seafood product that is made from the adductor muscle of scallops. The smell of conpoy is marine, pungent, and reminiscent of certain salt-cured meats. Its taste is rich in umami due to its high content of various free amino acids, such as glycine, alanine, and glutamic acid. It is also rich in nucleic acids such as inosinic acid, amino acid byproducts such as taurine, and minerals, such as calcium and zinc.

Kilishi is a version of jerky that originates in Hausaland which consists of most of Southern Niger and Northern Nigeria. It is a form of dried meat, typically made with beef, lamb and mutton, or chevon. It is just like a dried form of Suya and it's produced from slabs of meat seasoned with salt, pepper and spices, smoked and dried. It is sun-dried to preserve it for long-term storage. It is a Nigerian delicacy commonly eaten with pap (akamu) and cassava flakes (garri).

cured meat (beef, goat…, but not porc)

thumb|Lacón con patacas e grelos (lacón with boiled potatoes and turnip greens) Lacón is a Spanish dried ham obtained from the shoulders or front legs of the pig.

thumb|right|Borts in Lijiang, China Borts () is air-dried meat cut into long strips which are hung in the shade. The Mongolian nomadic lifestyle and the local climatic conditions gave rise to specific methods of preserving meat. The most widespread one is air-drying or 'bortsloh'.

dry-cured ham from Njeguši

thumb|right|Skerpikjøt thumb|Faroese sheep thumb|Lamb hanging out to dry Skerpikjøt (), a type of wind-dried mutton, is a common food of the Faroe Islands.

'''''' (Finnish, ), also known as , is Finnish salted and dried meat, often reindeer meat.

Machaca is a traditionally dried meat, usually spiced beef or pork, that is rehydrated and then used in popular local cuisine in Northern Mexico and the Southwestern United States. It is also readily available in many groceries and supermarkets in these areas. In areas where the dried meat product is not easy to obtain, slow-cooked roast beef (brisket) or skirt steak shredded and then fried is sometimes substituted.

Sukuti (Nepali: सुकुटी) is a dried meat product of Nepalese origin, also consumed in the Himalayan regions of India and Tibet. It is usually made from buffalo, lamb, or goat meat. It is a staple dish of the Limbu people, and is known as Sakhekya in the Limbu language. It was used as a source of protein and also to add variety to the diet during the winter seasons in the mountain areas. Today the food is generally available among mountain communities, and thus can be consumed and sold year-round. Sukuti is one of Nepal's many meat products; and can be consumed in many ways.

thumb|Slices of '''''' is a traditional Norwegian cured meat made from salted and dried leg of lamb. is a very popular dish in Norway and is often served with other preserved food at a Christmas buffet or on Norwegian Constitution Day.

thumb|Italian wine and thumb|Aging thumb| thumb| '''''' (: , ) are Italian meat products typical of an antipasto, predominantly made from pork and cured. They also include bresaola, which is made from beef, and some cooked products, such as mortadella.

sliced dried beef product

highly concentrated meat stock

American cured and smoked ham

Brési or braisi is beef which has been salted, dried and smoked, which is made in the canton of Jura and in Jura bernois in Switzerland and in the department of Doubs in France. It resembles Grisons Buendnerfleisch. Brési is most commonly served thinly sliced at the start of main meals, or else as a side dish with fondues.

dried or cured beef, mutton or venison

Beef dish from northeastern Brazil

dry-cured ham from the town of Elena in northern Bulgaria

thumb Bündnerfleisch (), also known as Bindenfleisch, Grisons Meat or Viande des Grisons (), is an air-dried meat that is produced in the canton of Graubünden, Switzerland.

thumb|250px|Traditional ham of Chaves, Portugal Presunto () is dry-cured ham from Portugal, similar to Italian prosciutto or Spanish jamón. Among the wide variety of presuntos in Portugal, the best known are presunto from Chaves, produced in the north of Portugal, and from the Alentejo, in the south, made from local Alentejano pigs.