Carne do Sol
Sun-dried beef, a nordestina specialty.
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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Cia do Rango
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Carne do Sol emerged as a preservation technique in the arid Northeast region of Brazil, where refrigeration was scarce. Indigenous methods of drying meat combined with Portuguese techniques of salting to create a unique and essential food source that could withstand the harsh climate and long journeys.
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Carne do Sol is deeply ingrained in the culture of Northeastern Brazil, representing resourcefulness, tradition, and resilience. It's a staple food, a symbol of regional identity, and a central part of social gatherings.
A Food of the Sertão
Carne do Sol is a fundamental part of the *sertão* (Brazilian backlands) diet. Its ability to be stored without refrigeration made it a crucial food source for rural communities and cowboys (vaqueiros) who spent long periods away from settlements.
Communal Meals
Preparing and sharing Carne do Sol is often a social event, strengthening community bonds. It is typically served at family gatherings, festivals, and celebrations, promoting a sense of togetherness.
Regional Pride
Carne do Sol is a point of regional pride for people from the Northeast. It is often featured in restaurants specializing in Nordestina cuisine throughout Brazil and serves as a reminder of their cultural heritage.
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Carne do Sol offers a savory, slightly salty flavor profile with a distinct meaty taste, often enhanced by grilling or frying. The flavor is influenced by the cut of beef used and the salting process.
The primary flavor is a rich, savory beef taste that is more intense than fresh beef due to the curing process. The saltiness is noticeable but shouldn't be overpowering. The cooking method, whether grilled, fried, or baked, will contribute additional flavors of char, crispiness, or tenderness. It often pairs well with creamy cheeses, manioc flour (farinha), and other staples of Northeastern Brazilian cuisine.
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Desalting is Key
Before cooking, Carne do Sol needs to be desalted. Soak the meat in water for several hours, changing the water regularly (every 2-3 hours) to remove excess salt. The amount of time needed depends on the saltiness of the meat.
Cooking Methods
Carne do Sol can be grilled, pan-fried, baked, or even pressure-cooked after desalting. Grilling provides a smoky flavor, while pan-frying offers a crispy texture. Pressure cooking significantly reduces cooking time.
Pairing Suggestions
Carne do Sol is traditionally served with baião de dois (rice and beans), macaxeira (cassava/yuca), manteiga de garrafa (clarified butter), and queijo coalho (squeaky cheese). These accompaniments complement the rich flavor of the meat.
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