Carne-de-sol
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Carne de sol (Portuguese for "sun meat"), 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 hinterland), who developed the recipe to preserve meat. Today, the dish can be found in almost all the states of the northeast region of Brazil, and in restaurants all across the country.
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