Carne do Sol
Sun-dried beef, a Brazilian delicacy, often served with sides such as baião de dois, macaxeira (cassava), and manteiga de garrafa (clarified butter).
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Carne do Sol's origins are deeply rooted in the arid Sertão region of northeastern Brazil. Historically, refrigeration was scarce, so preserving meat through salting and drying under the sun was essential for survival. This technique, influenced by indigenous practices and Portuguese colonial methods, allowed families to store food for extended periods, especially during droughts. It evolved from a necessity into a culinary tradition, becoming a staple food enjoyed throughout the country.
Carne do Sol is more than just a dish; it's a symbol of resilience, resourcefulness, and the cultural identity of the Sertão. It represents the ingenuity of adapting to harsh environments and the importance of preserving traditions through food.
Regional Identity
Carne do Sol is a quintessential dish of the northeastern region of Brazil, particularly the Sertão. It is often associated with the lifestyle, values, and history of the people who live there.
Celebrations and Gatherings
Carne do Sol is frequently served during festive occasions, family gatherings, and communal meals, signifying hospitality and sharing. It is often accompanied by a variety of side dishes, creating a rich and flavorful feast.
Economic Significance
The production and sale of Carne do Sol contributes to the local economy in the Sertão, providing livelihoods for ranchers, butchers, and small-scale producers. It supports local markets and preserves traditional skills.
Carne do Sol boasts a savory, slightly salty, and umami-rich flavor profile. The sun-drying process concentrates the beef's natural flavors, resulting in a distinctive taste that is both robust and satisfying.
The flavor depends on the cut of beef used, salt content, and drying time. Generally, it offers a concentrated beefy taste with a subtle saltiness. When cooked, often pan-fried or grilled, it develops a slightly crisp exterior while remaining tender inside. Complementary flavors, introduced through cooking methods and accompanying dishes, include creamy textures from melted queijo coalho or manteiga de garrafa (clarified butter), the heartiness of baião de dois (rice and beans), and the earthy sweetness of macaxeira (cassava).
Desalting Process
Proper desalting is crucial. Soak the Carne do Sol in water for several hours (changing the water frequently) to remove excess salt before cooking. The soaking time depends on the saltiness and thickness of the meat.
Cooking Methods
Carne do Sol can be prepared in various ways, including pan-frying, grilling, or baking. Each method yields a slightly different texture and flavor. Experiment to find your preferred approach.
Serving Suggestions
Complement the rich flavor of Carne do Sol with traditional accompaniments such as baião de dois, macaxeira (cassava), manteiga de garrafa, and queijo coalho. These dishes provide a balanced and satisfying meal.
Storage
Uncooked, desalted Carne do Sol can be stored in the refrigerator for a few days. For longer storage, wrap it tightly and freeze. Cooked Carne do Sol can be refrigerated for up to three days.
Explore additional Regional Brazilian dishes and restaurants
Explore Regional BrazilianDiscover top dining spots and culinary experiences in Feira de Santana.
Explore Feira de SantanaLearn more about the food culture, restaurant scene, and culinary heritage of Brazil.
Explore Brazil