Dried meat is a feature of many cuisines around the world. Examples include: Bakkwa or rougan, Chinese salty-sweet dried meat sheets. Biltong, a cured meat that originated in South Africa. Bindenfleisch, air-dried meat of Switzerland. Bògoǫ, a dried and smoked meat, often caribou, of the Dené people of northern Canada. Borts, air-dried strips horse or cow meat used as travel food or to last the winter in Mongolia. Often ground into powder and mixed with water to create soup. Bresaola, air-dried salted beef originally from the Valtellina valley in northern Italy. Carne-de-sol, sun-dried salt beef from Brazil. Carne seca, air-dried meat from Mexico. Cecina, lightly smoked, dried, and salted meat from northwestern Spain, Cuba, and Mexico. Charqui, made from llama or alpaca, in South America. Chipped beef, partially dried beef sold in small, thin, flexible leaves in jars or plastic packets. Hunter beef, a corned beef from Pakistan marinated and baked for use in sandwiches and salads. Jerky, meat that has been trimmed of fat, cut into strips, marinated, and dried or smoked. Kuivaliha, air-dried salted meat of northern Finland.