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. Kuivaliha 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...
Click the following link If you missed part 1 of 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 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...
Biltong is cured, dried meat that originated in South Africa. Biltong was created out of a need for survival – hunters and travellers needed a food supply that wouldn’t spoil when trekking long distances, especially through the cold winter months, when food was scarce. But biltong is not the only dried meat; in fact, dried meat is a feature in many cultures and cuisines around the world. Kilishi Kilishi is a version of jerky that originated in Nigeria. It is considered a delicacy in Hausa Land, which is home to the Hausa people – one of the largest ethnic groups in all of Africa. The meat is generally made from cow, sheep or goat after the removal of the bones....
