# Dried meat

Dried meat is a feature of many cuisines around the world. Examples include:
* Kulen Slanina Pečenica
* Aliya, sun-dried meat from Kenya
* Bakkwa or rougan, Chinese salty-sweet dried meat sheets.
* Biltong, a cured meat that originated in Southern 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.
* 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, Nicaragua and Mexico.
* Charqui, made from llama or alpaca, in South America.
* Chipped beef, partially dried beef sold in small, thin, flexible leaves in jars or plastic packets.
* Droëwors, from South Africa, dried sausage
* Fenalår from Norway is the salted, dried thigh of a sheep predominantly, but it can also come from other animals such as roe deer, deer, moose or reindeer.
* Hunter beef, a corned beef from Pakistan marinated and baked for use in sandwiches and salads.
* Idiyirachi is a traditional Kerala-style delicacy made of pounded and shredded buffalo dry meat.
* 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.
* 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.
* Pânsâwân, smoked dried strips of bison meat traditionally of the plains Cree peoples of Western Canada and the United States.
* 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.
* Rauchfleisch, salted and cold smoked meat used in regional German, Austrian, and Bavarian cuisine
* Rukuri, dried meat coated with honey from the central region of Kenya.
* Sukhad, dried game meat from Bhopal, India.
* Suho meso, a smoked beef eaten in Bosnia.
* Sukuti, air-dried, spiced meat of the Newari community of Nepal.
* Uppukandam, dried boneless salted mutton from Tamil Nadu in India
* Vatti Mamsam or Endu Mamsam is fresh meat of goat, sheep, beef dried in sun mixed with turmeric and salt from Rayalaseema, Andhra Pradesh in India.
* 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 sausage from Kanton Wallis in Switzerland.
* Gakhaj, sun or oven-dried meat from Gakh region in Azerbaijan.