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Biltong is a kind of cured meat that
originated in South Africa. Many different types of meat are used to
produce it, ranging from beef through game meats to fillets of ostrich
from commercial farms...
air-dried salted beef that has been aged about 2-3 months until it becomes hard
and a dark red, almost purple colour. It is made from top (inside) round, and is
lean and tender with a sweet, musty smell...
Capicola, or coppa, is a traditional Neapolitan Italian cold
cut (salume) made from pork shoulder or neck, and dry-cured whole. The name
coppa is Italian for nape, while capicola comes from
capo—head—and collo—neck—of a pig...
Jerky is meat
that has been cut into strips, trimmed of fat, marinated in a spicy, salty, or
sweet liquid, and dried or smoked with low heat (usually under 70°C/160°F) or is
occasionally just salted and sun-dried...
is a type of dry cured meat, similar to bacon. It is pork belly that has
been salt cured and spiced (nutmeg, pepper, fennel, dried ground hot
peppers and garlic are often featured), and dried for about three months
(but usually not smoked)...
bastırma is a highly seasoned, air-dried cured beef in the cuisines of the
former Ottoman countries...
Prosciutto is the Italian word for ham. In English, the term
prosciutto is almost always used for a dry-cured ham that is usually
sliced thin and served uncooked; this style is called prosciutto crudo in
Italian and is distinguished from cooked ham, prosciutto cotto...
Salo (Ukrainian and Russian: ñàëî)
is a traditional Central and Eastern European food: cured slabs of
fatback (rarely pork belly), with or without skin. The Central European one is
usually treated with paprika or other condiments...