Beef lightly salted and air/sun-cured for a day or two in the dry sertão breeze — firmer and saltier than fresh meat but moister than fully-dried charque. The backbone of Northeastern cooking, grilled or fried and served with macaxeira and butter.
Where it comes from
Lightly cured sertão beef, the base of Northeastern cooking.
In the kitchen
Grilled or fried; base for baião, paçoca, rubacão, Maria Isabel.
Nutrition (per 100g)
~250kcalCal
~35.0gProtein
~12.0gFat
~0.0gCarbs
~0.0gFiber
AI-estimated; model and run unavailable.
