Carne de Sol

A classic ingredient of the Northeastern cuisine, a region that has adequate climate conditions to prepare this delicacy. Beef cuts are open into “blankets” and, after being lightly salted, they rest in a covered, ventilated area until dry on the outside. The interior remains tender, retaining the meat’s moisture and texture. A quintessential ingredient to prepare Paçoca de carne de sol (after being fried, the meat is pounded in a mortar with manioc flour and seasonings). It can also be fried or roasted and served whole or shredded alongside accompaniments such as boiled cassava, pumpkin, coalho cheese and Pirão de leite (milk and manioc flour porridge).