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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. ==See also== *Charque *Bresaola *Dried meat *List of Brazilian dishes * List of dried foods * 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Carne-de-sol」の詳細全文を読む スポンサード リンク
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