This method of preserving meat, a tradition of the South region of Brazil, is similar to the technique used for carne de sol. The meat is cut open into “blankets” and heavily salted all over, and then hung in ventilated areas. Then, in some cases, it may be hung over wood-fired ovens to finish drying and to acquire a touch of smokiness. It is an essential ingredient to prepare gaucho Arroz de carreteiro (rice cooked with meats and seasonings).