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Dried meat from around the world – Part 2

Click the following link If you missed part 1 of Dried meat from around the world.

Dried meat from around the world

Dried meat has been around for hundreds of years, and used primarily by hunters, gatherers and travellers. It’s only been in the last decade or so that certain types of dried meat, such as beef jerky, have become known as road trip staples, being sold primarily in convenience stores. 

But the phenomenon of dried meat goes much further – with dozens of different kinds popular all over the world.


Borts are long, air-dried strips of horse or cow that originated in Mongolia as travel food to last through the long winter months. The meat takes about a month to dry, after which it will turn into small, hard sticks. Borts can either be eaten as sticks, broken into smaller chunks or ground into a powder, which is often mixed with water to create soup. Like South African biltong, borts are light, nutritious and tasty.


Carne-de-sol is a traditional sun-dried meat from Northeastern Brazil. Beef is the primary meat used, and it is heavily salted before drying to ensure it will stay fresh. The meat is left in the sun for one or two days before it is ready. Once cured and dried, the meat is often fried and served as a hamburger, or baked in the oven with cream. Carne-de-sol is very typical in this region of Brazil and is served in restaurants all across the country.


Ch’arki, which translates to “dried, salted meat”, is a form of jerky made from llama or horse meat, and is popular in South America. A freeze-drying process is commonly used to make ch’arki, as it takes advantage of the cold, dry mountain air and the strong sun.

If you can’t decide which kind of dried meat to try first, start with something simple and delicious – head over to our online store to pick up some savoury beef biltong today!