Dried meat

Dried meat or dried meat is preserved by removal of water, raw meat. It is prepared by mixing raw meat stored (eg from cattle, pig, sheep, goat, deer or horse ) in a mixture of salt, herbs and spices and then hangs airy few days to several weeks to dry. Large parts such as ham dry and one-half years. The weight loss can amount to 40 to 50 % and more. It formed over time, the aromas, as commemorated by the noble mold is involved, which forms on the surface of each piece.

Dried meat in Europe was once a staple of mountain farmers. Meanwhile, it has become one of the most expensive cuts of meat. In the Swiss Valais region is proud of the regional Valais dried meat that is there only made of beef, similar to the dried meat or the Valtellina Bresaola.

Also in other areas of the world the method of preserving meat by drying is widespread. In Spain, about the Cecina is known in Portugal and Brazil, there is the dried and salted carne seca and Carne de Sol, in the broader South America Charqui, Turkey Pastirma. The American Beef Jerky consists of previously marinated, dried meat strips, the Indian Pemmican is a nutritious mass of grated dried meat, fat and berries. In South Africa there are different types of game biltong. In Mongolia, yak meat is processed into Borts.

In the manner of preparation of air-dried ham dry meat is similar.

• Traditional dried meat production in the Canton of Grisons

Ham

Ham

Ham