What is "carne-de-sol"

Carne-de-sol (, locally , Portuguese for "sun-dried meat", literally "meat of sun"), also called jabá 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.