Advantages and benefits of dried meats

Dried meat keeps well longer than other meat snacks and has higher nutritional value.

While drying, fresh meat is not exposed to any thermal treatment, so dried product keeps all microelements, vitamins and other natural components whole, which is important for sustaining health.

Dried Carorida Meats contain no GMOs being a completely organic product, rich in natural vitamins, thanks to the unique technology of drying.

We never use any artificial additives, flavors or preservatives as our unique technology of drying does not require it: natural long storage of the product is guaranteed owing to spices mix and our know-hows of meat drying.

Carorida Dried Meats are ready for serving and do not require any cooking, they are great for backpackers and travelers as well as for festive table, both as a separate dish or a component of a course.

Remarkable exquisite taste and original aroma, as well as the highest quality of the raw material used for drying, make Carorida Dried Meats the exclusive extra-class product for the most fastidious consumer.


Dried meats in traditional cuisines worldwide

tatarDrying is one of the most ancient ways of preserving food. In all times preserving meat in various climates and conditions was an issue to resolve, especially in areas where temperatures are high most part of the year. Long trips and voyages also required a good stock of food rich in proteins as well as saving meat for seasons when food was scarce or wild animals hard to hunt. So people started to dry meats first for their domestic needs and later for travel and sale.

Now it is hard to trace the first recipes of meat drying, but the very fact, that this food processing technology still remains nowadays and is in use worldwide, speaks for itself.

There are plenty of dried meat recipes variations throughout the world. Poultry, beef, or more “exotic” horse and goat meat, goose, deer and boar meats are used for drying in various countries as part of national cuisine. Dried meat is quite a healthy diet food as it is usually produced from lean fresh meat, which means it is low in fat and, consequently, in cholesterol or calories.

Some of the most popular names include:

  • American and British jerky, beef trimmed of fat, cut into strips, marinated, and dried.
  • Cecina, lightly smoked, dried, and salted meat from  Spain
  • Pastırma, Turkish air-dried salted and  spiced meat.
  • Rougan, Chinese salty-sweet dried meat sheets.
  • Bindenfleisch, air-dried meat made in Switzerland.
  • Bresaola, air-dried salted beef originally from the Valtellina valley in northern Italy.
  • Carne-de-sol, sun-dried salt beef from Brazil.

Borts, air-dried strips horse or cow meat was used as travel food or to last the winter in Mongolia. It is often grounded into powder and mixed with water to create soup.

Dried meat is popular in Taiwan where it is made from beef and called “Jougan”. It is spiced with soy sauce, dried till it is covered with thick crust and then dried again in an oven. Meat juices stay inside.

Jerky, low-temperature air-dried meat, is widely used in USA and Europe, where it was known after Napoleon wars. The recipe was borrowed by the Europeans from  the Quechua people (the Indian word ch’arki means “dried, salted meat”) who dried meat as survival food. Since 1996, jerky has been selected by astronauts as space food several times for space flight due to its light weight and high level of nutrition.

Biltong originated in Southern Africa and is produced from various types of meat, ranging from beef and game meats to fillets of ostrich from commercial farms. Biltong is dried and subsequently sliced whereas jerky is sliced prior to drying. The meat is first marinated in a mix of salt, brown sugar, pepper and coriander and then is air-dried for several days. The classic recipe was born in the bush of Southern Africa and then improved by the Dutch colonists in the 17th century  by using vinegar and spices.

Basturma or Pastrima dried beef is popular in countries that used to form Osman Empire and in Russian southern regions. Whole-muscle salted fillet is put under pressure to dehydrate, then it is then covered with a cumin paste called çemen (lit., ‘fenugreek’) prepared with crushed cumin, fenugreek, garlic, and hot paprika, followed by thorough air-drying. Cured meat has been made in Anatolia for centuries, since at least the Byzantine period, and called apokti.

Wherever dried meat technologies are used this product is considered a delicacy of extra-class thanks to its nutrition values and remarkable taste.


Secrets of cooking: using dried meats

Dried meat can be used as a snack to go or as an ingredient of various dishes. There are plenty of traditional national and fusion recipes that make perfect use of dried beef or poultry. Soups, salads, starters, roulette – you fantasy shall have no bounds discovering new combinations and implementing new ideas for dried meats. Share your own recipes with us at info@carorida.ru and we will publish them for everyone to enjoy!

And now we offer you just a few simple ideas from our cooks that could be used as a starting point fo your quest in search of new menus.

Kabardin bean soup with dried meat

Ingredients: red beans – 1/2 spoonful, 2 potatoes, 1 carrot, 1 tomato, 1 onion, 1 sweet pepper, 100 g dried meat, garlic and spices.

Fill a bowl with water and leave beans in it for the night to soak. In the morning boil the beans till it is ready, add sliced raw potatoes and a carrot. Fry tomato with onion and garlic and add to the soup. Add sliced dried meat. Let the soup boil for a while and when ingredients are soft enough add raw rings of  sweet pepper and spices. Salt to taste.

Bean salad with dried meat

Ingredients: 200 g white beans, 200 g green string bean, 150 g cherry tomato, 150-170 g dried meat, salad leaves, olive oil, lemon, black pepper. 

Leave white beans to soak for 4 hrs in water, then remove the water and refill with fresh water. Boil for 1,5 hrs till ready, add salt. Boil green beans till ready and put it into icy cold water to keep the color fresh. Slice dried meat, cut cherry tomatoes in four each, warm white beans put into a big bowl and add the other ingredients to it. Squeeze a lemon into the mixture, add salt and pepper.

Green salad with cheese and dried meat

Ingredients: 10 g green onion, 2 fresh cucumbers,  50 g Parmesan cheese, 50 g dried meat, 200 g green salad leaves. Sauce: 2-3 spoonful olive oil, 1 spoonful of mustard, 1 spoonful of lemon juice, 1 sp of balsamic vinegar, 1 sp of sesame seed, salt, pepper.  

Slice and dice the vegetables and dried meat, grate Parmesan cheese and tear the salad leaves. Mix sauce ingredients. Fry sesame seeds without adding any oil, add to the sauce. Apply the sauce to the salad and serve instantly.

Light French tomato and dried chicken salad

Ingredients:  50 g dried chicken fillet, 150 g cherry tomatoes, 2 chicken eggs, 1 spoonful of oil, green salad leaves. 

Boil eggs and peel. Wash the salad leaves, dry and put on a plate. Slice cherry tomatoes and dried fillet. Dice eggs. Put everything on the leaves, add salt, pepper and oil.

Bon Appetit!


No 1 in Russia: A unique Carorida technology of meat drying

For drying we buy only fresh unprocessed meat produced in the greenest ecological region of Russian province. A carefully balanced mix of spices and herbs is added to the marinade cooked in accordance with the traditional recipe, our company’s know-how.

You have a chance to peep in the secret technology we use for meat drying if you read through the tips we are going to share with you right now!

Secret No1: Black pepper and spices of exclusive quality we buy in India.

pepperIndia is the place where many spices and herbs came from. Merchants and pilgrims brought some of them to Europe and made them popular throughout many European cuisines. Dieticians bless spices for vitamins and minerals useful for our health. They are said to be high in vitamins C and A, as well as iron. Spices, especially black pepper, prevent the growth of harmful bacteria and microbes in food, preserving it well in the hot climate.

Our spices specialist who has more than 20 years’ experience in selecting and using them for culinary purpose, every year attends the Cochin Fare in Kerala state of India to buy the highest quality peppers and some other spices best for meat drying.

Black pepper we buy for meat drying grows in the South-West of India, known worldwide as Malabar Coast. This is the place where the best Malabar and Tellicherry peppers are produced.

Secret No2. Garlic processing technology.  The taste of garlic is clearly distinct in the dried product but your breath remains pure and fresh!

Garlic was brought to Europe about 5,000 years ago. In ancient Greece and Rome it served as popular medicine, Egyptian priests added it to the food of pyramid builders as a prophylactic means against any catchy diseases and used it as ritual spice for deceased pharaohs. They knew well that garlic served good for those dead or alive.

garlicTill nowadays garlic is considered the strongest natural antibiotic and the most effective virus fighter having no synthetic analogy. Besides, garlic is the best natural flavor enhancer for meat products.

Garlic is a delicious ingredient that can greatly enhance a dish, but its taste often comes at the cost of your breath. We process it before adding to the meat so that it keeps its flavor but leaves your mouth and breath clear from the smell.

Secret No3. Fresh raw meat for drying we buy from carefully chosen eco-friendly agricultural farms in the “greenest” rural areas of Russia.

Eco-farms producing veal, beef and poultry of highest quality are situated a long way from industrial enterprises or busy highways, so the kettle and birds are grown in ecologically clean environment unspoiled with toxic gases or chemical pollutants.

Vast emerald green fields with rich grass, surrounded by thick forests, warm summer and plenty of springs, natural fodders without GMOs or artificial additives and antibiotics – these are the factors providing the highest quality of Carorida dried foods. Another important issue is that Russia is one of the few countries in the world that has strict laws for GMOs: all food products need to have a special label on them if they contain as little GMO as 0.9% which is one of the lowest levels in Europe!

Cows, chickens and turkeys from the provider farms feed exclusively on organic fodder and seed without GMOs which is granted by the special certification label on the meat of the producers.

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