Dried Beef

Beef is often spiced or salted and then dried to preserve it and to intensify its flavour. This type of preservation has been very popular for hundreds of years, and there are many different styles of dried beef available around the world.

Bündnerfleisch

Also known as bindenfleisch, this air dried meat is produced in the mountainous Grisons region of Switzerland. Before drying, the meat is seasoned with salt, onion and assorted herbs along with white wine. As it tends to be rather dry, it is traditionally served with an oil and vinegar dressing.

Bresaola

Also known as beef prosciutto, this salted and spiced beef fillet is dried in the cool Alpine air of the Valtellina valley in northern Italy's Lombardy region. Left to age for 2-3 months until it becomes hard and a dark red, bresaola becomes tender, with a sweet, musty smell.

It is usually served in paper thin slices, drizzled with olive oil, lemon juice, chopped parsley and a covering of cracked black pepper. It may also be served with olive oil and freshly shaved Parmesan cheese or white truffle.

Biltong

Originating in South Africa, this air-dried beef provided a sustainable source of food for the Cape Dutch settlers as they migrated into the interior of the country during the first half of the19th century.

Strips of meat (usually beef, though may also be game) are marinated with vinegar and coarsely ground salt, pepper and coriander, and then air-dried. Due to its distinctive taste and lengthy preparation procedure, biltong has become a delicacy and will keep indefinitely.

Jerky

Modern jerky is beef (or another type of meat) that has been trimmed of its fat, cut into strips, marinated in a spiced, salty or sweet liquid, and then dried using a low heat (usually under 160°F or 70°C). The result is a strip of chewy and flavoursome beef that can be stored for long periods of time without refrigeration.