Carne seca

Carne seca is a type of dried meat, commonly found in various cultures worldwide. It is a method of preserving meat where it is salted and dried, usually in the sun or through smoke. The process of making carne seca involves removing the moisture from the meat to prevent the growth of microorganisms that cause spoilage.

History

The practice of drying meat dates back to ancient times. It was a common method of preservation before the advent of refrigeration. The indigenous peoples of the Americas, for example, made a form of dried meat known as Pemmican. Similarly, the Bedouin people of the Middle East have a tradition of making dried meat.

In Latin America, particularly in Mexico and Brazil, carne seca is a staple food. It is used in a variety of dishes, from stews to fillings for tacos and empanadas.

Preparation

The preparation of carne seca involves several steps. First, the meat is cut into thin slices. These slices are then salted and left to dry in the sun or smoked over a fire. The drying process can take several days, depending on the climate and the thickness of the meat slices.

Once the meat is thoroughly dried, it can be stored for long periods without refrigeration. To use the carne seca, it is usually rehydrated by soaking in water and then cooked.

Dishes

Carne seca is used in a variety of dishes. In Mexico, it is often used in dishes like Chilorio and Machaca. In Brazil, it is a key ingredient in dishes like Feijoada and Arroz de Carreteiro.

See also

• Biltong
• Jerky
• Pastirma
• Cecina (meat)

References

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