Dried meat is a feature of many cuisines around the world. Examples include:

  • Lahndi, air-dried salted meat (often lamb meat) of North-Afghanistan, a feature of Afghani cuisine developed by Afghans
  • Biltong, a kind of cured meat that originated in South Africa
  • Bindenfleisch, air-dried meat of Switzerland
  • Bresaola, air-dried salted beef originally from the Valtellina valley in northern Italy
  • Carne-de-sol
  • Charqui/Jerky, originally an Incan food made from Llama meat, now usually made from beef.
  • Chipped beef, partially dried beef sold in small, thin, flexible leaves compressed together in jars or flat in plastic packets
  • Kuivaliha, air-dried salted meat (often Reindeer meat) of North-Finland
  • Pastırma, air dried salted and often spiced meat of Turkey
  • Rougan 肉乾 (t) / 肉干 (s) (Mandarin Pinyin: ròugān; Cantonese Yale: yuhk gōn; Min Nan: romanisation here; literally means meat dried) (Known in English as pork jerky in Hong Kong, Macau and Taiwan, bakkwa in Singapore), a popular snack originated from southern China, commonly made from pork, but also with beef, chicken and other meats, popular in Guangdong, Hong Kong, Macau and Taiwan
  • Hunter Beef is native to Pakistan. The beef is marinated in spices and Potassium Nitrate and then baked. It is usually used in sandwiches and salads.
Community content is available under CC-BY-SA unless otherwise noted.