Carne-de-sol ([ˈkaʁnʲi dʒi ˈsɔw], locally [ˈkaɦni di ˈsɔw], Portuguese for "sun meat"), or jabá ([ʒaˈba]) 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 savory paçoca.
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| - Carne-de-sol (es)
- Carne-de-sol (en)
- Carne de sol (fr)
- Carne de sol (pt)
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| - Carne-de-sol (a veces también denominado: jabá) es un preparado brasileño a base de carne seca (expuesta al sol) durante cerca de cuatro días. Suele denominarse también en diferentes partes de Brasil como carne-de-sertão, carne serenada, carne-de-viagem, carne-mole, carne-do-vento, cacina o carne acacinada. (es)
- Típica do nordeste brasileiro, a carne de sol, denominada também carne de vento e carne do sertão, é um método de conservar alimentos de origem animal salgando-se e secando-se, em local coberto e bem ventilado, peças de carne, em geral bovina. Apesar do nome, não é exposta aos raios solares. (pt)
- Carne-de-sol ([ˈkaʁnʲi dʒi ˈsɔw], locally [ˈkaɦni di ˈsɔw], Portuguese for "sun meat"), or jabá ([ʒaˈba]) 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 savory paçoca. (en)
- La carne de sol (« viande de soleil »), également appelée carne de vento (« viande de vent ») et carne do sertão (« viande du sertão »), est une forme de viande séchée et salée de la cuisine brésilienne, typique du Nordeste. Les morceaux de viande, généralement bovine, sont salés puis mis à sécher dans un espace couvert et bien aéré : en dépit de son nom, la carne de sol n'a pas été séchée au soleil. (fr)
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| - Carne-de-sol ([ˈkaʁnʲi dʒi ˈsɔw], locally [ˈkaɦni di ˈsɔw], Portuguese for "sun meat"), or jabá ([ʒaˈba]) 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 savory paçoca. Its origin is attributed to the sertanejos (people who live in the semi-arid countryside), who developed this local recipe to preserve meat. Nowadays, the dish is traditional and typical of the entire Northeast Region of Brazil, and is served in restaurants all across the country. (en)
- Carne-de-sol (a veces también denominado: jabá) es un preparado brasileño a base de carne seca (expuesta al sol) durante cerca de cuatro días. Suele denominarse también en diferentes partes de Brasil como carne-de-sertão, carne serenada, carne-de-viagem, carne-mole, carne-do-vento, cacina o carne acacinada. (es)
- La carne de sol (« viande de soleil »), également appelée carne de vento (« viande de vent ») et carne do sertão (« viande du sertão »), est une forme de viande séchée et salée de la cuisine brésilienne, typique du Nordeste. Les morceaux de viande, généralement bovine, sont salés puis mis à sécher dans un espace couvert et bien aéré : en dépit de son nom, la carne de sol n'a pas été séchée au soleil. Son origine est attribuée aux sertanejos (personnes qui vivent dans la campagne semi-aride), qui ont développé cette recette locale pour conserver la viande. De nos jours, le plat est traditionnel et typique de toute la région du nord-est du Brésil et est servi dans les restaurants de tout le pays. (fr)
- Típica do nordeste brasileiro, a carne de sol, denominada também carne de vento e carne do sertão, é um método de conservar alimentos de origem animal salgando-se e secando-se, em local coberto e bem ventilado, peças de carne, em geral bovina. Apesar do nome, não é exposta aos raios solares. (pt)
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