Carne-de-sol

Carne-de-sol ([ˈkaʁnʲi dʒi ˈsɔw], locally [ˈkaɦni di ˈsɔw], Portuguese for "sun-dried meat", literally "meat of sun"), also called jabá ([ʒaˈba]) is a dish from Northeastern Brazil. It consists of heavily salted beef, which is exposed to the sun for one or two days to cure.

Carne-de-sol is sometimes fried and served as a hamburger, or baked in the oven with cream or, more traditionally, prepared as paçoca.

Its origin is attributed to the sertanejos (people who live in the semi-arid countryside), who developed this local recipe to preserve meat. Nowadays, the dish is traditional and typical of the entire Northeast Region, and in restaurants all across the country.

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