Dried meat

• Kulen Slanina Pečenica
• Aliya, sun-dried meat from Kenya^[1]
• Bakkwa or rougan, Chinese salty-sweet dried meat sheets.^[2]
• Biltong, a cured meat that originated in Southern Africa.
• Bògoǫ, a dried and smoked meat, often caribou, of the Dené peopleofnorthern Canada.
• Borts, air-dried strips of horse or cow meat used as traveling food or to last the winter in Mongolia. Often ground into powder and mixed with water to create soup.^[3]
• Bresaola, air-dried salted beef originally from the Valtellina valley in northern Italy.
• Brési, made in the canton of Jura and in Jura Bernois in Switzerland and in the department of Doubs in France.
• Bündnerfleisch, air-dried meat from Kanton GraubündeninSwitzerland.
• Carne-de-sol, sun-dried salt beef from Brazil.
• Carne seca, air-dried meat from Mexico.
• Cecina, lightly smoked, dried, and salted meat from northwestern Spain (Asturias, León, Cantabria), Cuba, Nicaragua and Mexico.
• Charqui, made from llamaoralpaca, in South America.^[4]
• Chipped beef, partially dried beef sold in small, thin, flexible leaves in jars or plastic packets.
• Droëwors, from South Africa, dried sausage
• Fenalår from Norway is the salted, dried thigh of a sheep predominantly, but it can also come from other animals such as roe deer, deer, moose or reindeer.
• Hunter beef, a corned beef from Pakistan marinated and baked for use in sandwiches and salads.
• Idiyirachi is a traditional Kerala-style delicacy made of pounded and shredded buffalo dry meat.
• Jerky, meat that has been trimmed of fat, cut into strips, marinated, and dried or smoked.
• Kawaab, air-dried, spiced meat of the Hyderabadi community of India.
• Kilishi, a dried, spicy Nigerian meat. Coated with a peanut sauce as well as other spices.
• Kuivaliha, air-dried salted meat (often reindeer) of northern Finland.
• Laap mei, also called "wax meats" or air-dried meats, are a southern Chinese speciality.^[5]
• Lahndiorqadid, air-dried salted meat (often lamb) of Pushtoon Tribe of Pakistan, Northern Afghanistan and Northern Africa (gueddid).
• Mipku, air-dried strips of meat, often caribou or reindeer, of the Inuvialuit people of Northern Canada.
• Pânsâwân, smoked dried strips of bison meat traditionally of the plains Cree peoples of Western Canada and the United States.
• Pastirma, air-dried salted and often spiced meat of in Armenia, Greece, Turkey, and the Balkans.
• Pemmican, a meat mixture, sometimes with dried fruit, used by the native peoples of North America.
• Pindang, dried buffalo meat from the Philippines.
• Po, dried meat in Korean cuisine.
  • Yukpo, dried beef in Korean cuisine.
• Rauchfleisch, salted and cold smoked meat used in regional German, Austrian, and Bavarian cuisine
• Sukhad, dried game meat from Bhopal, India.
• Suho meso, a smoked beef eaten in Bosnia.
• Sukuti, air-dried, spiced meat of the Newari community of Nepal.
• Uppukandam, dried boneless salted mutton from Tamil NaduinIndia
• Vatti Mamsam or Endu Mamsam is fresh meat of goat, sheep, beef dried in sun mixed with turmeric and salt from Rayalaseema, Andhra Pradesh in India.
• Walliser Rohschinken, air-dried ham from Kanton WallisinSwitzerland.
• Walliser Trockenfleisch, air-dried beef from Kanton WallisinSwitzerland.
• Walliser Trockenspeck, air-dried bacon from Kanton WallisinSwitzerland.
• Walliser Trockenwurst, air-dried sausage from Kanton WallisinSwitzerland.
• Gakhaj, sun or oven-dried meat from Gakh regioninAzerbaijan.

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