Dried meat from around the world – Part 3
Click the following link If you missed part 2 of Dried meat from around the world.
Dried meat has been used for centuries as a survival technique around the world. Today, many different kinds are still prevalent in the countries where they originated. Some types, such as beef jerky, biltong and Droewors, have even begun to rise in popularity in other parts of the world such as Europe and North America. But others remain hidden gems in their countries of origin. Here are some more types of dried meat you may not have heard about.
A traditional delicacy of Northern Finland, Kuivaliha is salted and dried reindeer meat, which is prepared in the spring. Like most dried meat, its origins come from a need for food preservation and survival. Kuivaliha is prepared by hanging salted strips of meat in the open air, facing south. Netting is hung around it to keep birds and other animals away. Kuivalia is prepared in the spring because of the ideal weather conditions – above freezing during the day, and below freezing during the night, which protects the meat from contamination. The entire process takes about three weeks.
Popular in Afghanistan, Lahndi is a type of dried meat made from lamb and sheep, which are specially fattened so that the meat is more suitable for preparation. After being stripped of the fur and burned to remove any remaining hair, the meat is cut into smaller pieces and rubbed with salt. The meat is then strung on lahndi poles, which stand outside most Afghan mud-houses and serve as winter storage. The best month for preparation is December, as it is colder and the meat will dry within 15 days. December is also the most common month to consume Lahndi, as it is seen as a food that keeps a person warm and ready to face harsh weather.
There are so many delicious types of dried meat to try. Head over to our biltong store to find out what kinds we carry.
Click the following link If you missed part 1 of Dried meat from around the world.