The manufacturing process is similar to carne de sol. Cut open into “blankets”, the beef pieces are dipped in salted water and then stacked and hung, to dehydrate. A tradition of the North and Northeast cuisines, the consumption has also reached other parts of the country. Also called jabá in Portuguese, the meat is often boiled and shredded to be used as a filling for fritters, Pastel (Brazilian fried turnover), Tapioca (Brazilian crepe-like bread), Escondidinho (Brazilian-style shepherd’s pie), and to make Paçoca (fried carne seca pounded with manioc flour and seasonings). It is one of the ingredients for Feijoada (beans and meats stew).