Carne-seca

Carne-seca

Carne-seca drying in the sun

Carne-seca is a traditional form of dried and salted meat that is widely used in Brazilian cuisine. It is similar to other forms of dried meat such as jerky and bresaola, but it has unique characteristics and preparation methods that distinguish it from these other products. Carne-seca is particularly popular in the northeastern regions of Brazil, where it is a staple ingredient in many local dishes.

Preparation

The preparation of carne-seca involves a process of salting and drying the meat, which is typically beef. The meat is first cut into thin strips and heavily salted. This salting process helps to preserve the meat by drawing out moisture and inhibiting the growth of bacteria. After salting, the meat is left to dry in the sun for several days. This drying process can vary in length depending on the climate and desired texture of the final product.

Once dried, carne-seca can be stored for extended periods without refrigeration, making it an ideal food for regions with limited access to modern preservation methods. Before it is used in cooking, the dried meat is usually rehydrated by soaking it in water, which also helps to remove excess salt.

Culinary Uses

Carne-seca is a versatile ingredient that can be used in a variety of dishes. It is often shredded or chopped and used as a filling for pastels, a type of Brazilian pastry. It is also a key ingredient in the traditional dish known as "feijão-tropeiro", which combines beans, carne-seca, and other ingredients such as cassava flour and eggs.

In addition to these dishes, carne-seca can be used in stews, soups, and as a topping for rice and beans. Its rich, savory flavor adds depth to many recipes, and its texture provides a satisfying contrast to softer ingredients.

Cultural Significance

Carne-seca ready for cooking

Carne-seca holds a significant place in Brazilian culture, particularly in the northeast. It is a symbol of the region's culinary heritage and is often associated with the traditional lifestyle of the "sertanejo" people, who inhabit the semi-arid interior of the country. The ability to preserve meat without refrigeration was historically important for these communities, and carne-seca remains a beloved part of their diet.

The production and consumption of carne-seca are also tied to various cultural events and festivals. It is commonly prepared during celebrations and is a staple at family gatherings and communal meals.

Related Pages

• Brazilian cuisine
• Dried meat
• Feijão-tropeiro
• Jerky