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Dried Apples - Free State, South Africa (Africa)

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Dried Apples - Free State, South Africa (Africa)

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Dried Apples - Dried or dehydrated apples pertain to apple fruits that have their original water contents removed from them. They look like lightly-browned, thinly-sliced versions of fresh apples. Drying apples is one of the oldest and simplest ways of preserving the fruit. Drying removes the water that food-spoiling microorganisms and enzymes use to thrive. It can be done in sun-drying, using wind-tunnel dryers for mass production of dried apples, placing in a dehydrator, and drying through an oven. It is popular in the country because their weather and soil is perfect for growing apples.

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Cameroon pepper - is widely used in Nigeria to cook due to its exceptional heat and unique flavour. It is popular due to highly aromatic and hot flavor.   Cameroon pepper adds a distinctive taste to Nigeria dishes and is generally bought grounded but also available whole. It is yellow in color when fresh but turns brown when dried.

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Droëwors (Dry Sausage) -
Is a Southern African snack food, based on the traditional, coriander-seed spiced boerewors sausage. Drying makes the sausage ideal for unrefrigerated storage. Droëwors is unusual among dried meats in being dried quickly in warm, dry conditions, unlike traditional droge worst Italian cured salami, which is dried slowly in relatively cold and humid conditions. They are popular in Africa because of its flavor and texture depending on the meat used.

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Quanta - is manufactured from lean muscles of beef which are further sliced into long strips ranging from 20 to 40 cm and are hung over the wire in the kitchen to dry for 24 to 36 hours. Prior to drying, the strips are coated with a sauce containing a mixture of salt , hot pepper or chilli, and aromatic seasoning substances. After air drying, the meat pieces may be further exposed to light wood smoke and are then fried in butterfat and dried again to some extent. At this stage, the product is ready for consumption or storage. It is popular for its uniqueness in spicy flavor and aroma.

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Biltong - is a form of dried, cured meat that originated in Southern African countries. Various types of meat are used to produce it, ranging from beef to game meats such as ostrich or kudu. The cut may also vary, either fillets of meat cut into strips following the grain of the muscle, or flat pieces sliced across the grain. It is related to beef jerky in that they are both spiced, dried meats; however, the typical ingredients, taste and production processes may differ. It is popular primarily because of its widespread availability and lower cost.

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Dried Mangoes - Cebu, Philippines (Asia)

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Dried Mangoes - Cebu, Philippines (Asia)

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Dried Mangoes - Dried mango slices undergo a dehydration process in which the moisture of the fruit is removed. They have a chewy texture and a flavorful sweet taste enhanced by the drying process. They maintain their orange hue however, becomes a darker orange after drying. Made from the best Cebu-grown mangoes, dried mangoes are excellent for snacks and desserts. It is also popular because of its addictive chewy texture and sweet taste.

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Suan Cai - is a Chinese version of kimchi. The cabbage is shortly blanched in boiling water, then sundried, sprinkled with plenty of salt, transferred to big earthenware jars and topped with weights that will slowly press out all moisture during fermentation. In the North of China they use napa cabbage (sometimes even plain, white cabbage), in the South of China they use the less familiar jie cai (Chinese mustard cabbage). Suan cai tastes sour, not salty as you might expect. It is popular in China as a side dish with sour taste like sauerkraut.

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Yukpo - is a type of po or dried meat, made from beef. It is a traditional Korean food, commonly eaten as snack food. It is also one of the foods prepared for traditional occasions such as pyebaek (formal greetings from the newlyweds after the wedding ceremony) and jesa (ancestral rite). It is popular in the country because it is a high nutrition, protein-rich snack suitable for all people.

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Etag - Sagada, Mountain Province, Philippines (Asia)

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Etag - Sagada, Mountain Province, Philippines (Asia)

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Etag - is the general term used in Cordillera about the native's traditional way or preserving pork. A slab of a big slice of pork is cured in salt for about a week (or longer) then air-dried under the sun or smoked for several weeks (even months), or both. Etag is popular in this region because it is a special traditional food from the mountainous region named Sagada, often served as an offering in the local festival.

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Jinhua Ham - Jinhua, Zhejiang, China (Asia)

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Jinhua Ham - Jinhua, Zhejiang, China (Asia)

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Jinhua Ham - is a type of dry-cured ham named after the city of Jinhua, where it is produced, in the Zhejiang province of eastern China. The ham is used in Chinese cuisines to flavour stewed and braised foods as well as for making the stocks and broths of many Chinese soups. They are popular because all Jinhua ham has an attractive color, unique flavor, and bamboo leaf-like shape. Its rose-like muscle, golden yellow skin, and pure white fat make Jinhua ham one of the most preferred items for food decoration and flavor enhancement in Chinese cuisine.

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Dried Prune - Is a food of high nutritional value and wide use in the food industry in Argentina. Prunes can also be dried in mechanical dehydrators, usually tunnel dehydrators. The fruits are washed and placed on trays in the dehydrator without application of a lye treatment. Hot air circulates through the trays, and drying takes place within 24 h. Due to contribution in fiber and vitamin C and other healthy benefits, it became popular.

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Pickled Biquinho - Minas Gerais, Brazil (South America)

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Pickled Biquinho - Minas Gerais, Brazil (South America)

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Pickled Biquinho -
Also known as “Sweety Drops,” in the U.S., these small, tear-shaped peppers originated in the Peruvian Amazon, where they were discovered and brought back in both Peru and Brazil.

They have a sweetness and only a little heat and work well in salads, paired with cheese and charcuterie, pizza or pastas, or even in baked goods. They are popular in Brazil because of its uniqueness in flavor which can be used as condiments, jellies, and jams.

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Chalona - It can be made from different meats such as lamb, beef, or pacocha (alpaca). To make it, a large hole is dug into which water is poured and substantial amounts of salt added. The meat is then submerged in the hole and left for some fifteen days. Then it is taken out and dried. The chalona is hung on lines or laid out on roofs for the sun and air to work on it. It is popular and common in Peru markets because they can prepare many dishes with this meat.

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Carne Seca - It's a lean beef that's been sliced into strips and sun-dried. It consists of a dry, salty, cured meat product obtained from a fresh cut of Canadian beef, dried by salt, during a period of time, to develop aroma and flavour. And it's become increasingly popular as a low-calories sustainer for those who are trying to lose weight.

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Charqui - Is a common meat product from the Andean region that consists of thin strips of skinned meat that have been cured with salt before being hung to dry outdoors in the sun and wind for two weeks or more. The finished meat product is popular and highly appreciated for being very low in cholesterol and fat, but high in proteins and many other essential nutrients. The tradition of preserving meat by drying it in the open has long been practiced by people living in Peru.

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Sirop de Liège - Liège, Belgium (Europe)

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Sirop de Liège - Liège, Belgium (Europe)

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Sirop de Liège - is a popular Belgian product made from fresh fruits such as pears, apricots, apples, dates, and prunes. It was originally produced in 1937, and is commonly used in sauces, dressings, salads, marinades, and desserts. Most often, it is spread on a slice of bread or used as an accompaniment to cheeses. It is popular in the country because many syrup makers were historically found there.

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Melanzane sotto aceto ("eggplant in vinegar") - is a type of processing for Italian pickled eggplant in vinegar. In Italy, vegetables that are pickled with vinegar are referred to as sottaceti and are common recipes for making the best out of seasonal produce that might come overabundantly from home gardens.  This pickling brings out the best of eggplant's flavors and texture. It is often served on a mixed antipasto platter alongside sun-dried tomatoes, salami, pickled mushrooms, cheese, olives, mozzarella di bufala, grilled peppers, and bread. It is popular for its genuine Italian recipe for pickled eggplant and are commonly made in the country.

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Presunto de Santana da Serra - Santana da Serra, Portugal (Europe)

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Presunto de Santana da Serra - Santana da Serra, Portugal (Europe)

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Presunto de Santana da Serra (Santana da Serra Ham) - is made using pork taken from Alentejo breed pigs, which are popular because they are raised outdoors and feed on a diet consisting of wild herbs and cereals. Santana da Serra presunto is made of thigh meat and the skin is left on the hams in cuts. The production process is a lengthy one – the meat is first cut, and then salted and hung to dry for several days before being left to cure for one to two months. The meat is then dried for two to four months, and then aged under special conditions for three to six months.

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Jamón de Trevélez - Granada, Spain (Europe)

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Jamón de Trevélez - Granada, Spain (Europe)

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Jamón de Trevélez - is a cured ham produced in the southeast of the province of Granada. This famous ham has been manufactured in the region of Granada for more than two hundred years and has been popular for its exceptional quality and characteristics.

The meat that is used for this ham comes from pigs of the Landrace, Large White and Duroc–Jersey breeds. The climate and environment in which this ham is produced make it different from hams produced elsewhere.  When cut, Jamón de Trevélez is bright pink and red with evenly distributed fat that makes this ham exceptionally juicy and succulent.

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Jambon de Vendée - Vendée, France (Europe)

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Jambon de Vendée - Vendée, France (Europe)

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Jambon de Vendée - is a smoked, cured and boneless ham made from pig's meat in the French region of Vendée. It is popular in the country because the pigs used to get the final product are reared in the open air where they roam freely. The ham is hand rubbed with natural sea salt, a specific blend of herbs and spices (cinnamon, pepper, thyme and bay leaves) and brandy. It is left to mature slowly, over the course of three months, wrapped in cloths and pressed between two wooden boards, when it develops its characteristic brown rind and rich, sweet, meaty flavors. After the drying, the smoking of the ham is optional.

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Dried Cranberries - North Carolina, USA (North America)

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Dried Cranberries - North Carolina, USA (North America)

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Dried Cranberries - You can preserve cranberries by the same food preservation methods as other berries: freezing, canning, and drying. Dried cranberries are good on salads, with granola or yogurt, or included in breads, muffins, and other baked goods. They are easiest to make in a dehydrator but can also be successfully dried in your oven. Cranberries are popular in North America because it is native to them. With that, they preserve and use it in different ways.

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Pickled Cucumber - United States (North America)

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Pickled Cucumber - United States (North America)

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Pickled Cucumber - is a cucumber that has been pickled in a brine, vinegar, or other solution and left to ferment for a period of time, by either immersing the cucumbers in an acidic solution or through souring by lacto-fermentation. Pickled cucumbers are often part of mixed pickles. Brined pickles are prepared using the traditional process of natural fermentation in a brine which makes them grow sour. The brine concentration can vary between 20 and more than 40 grams of salt per litre of water. There is no vinegar used in the brine of naturally fermented pickled cucumbers. They have been a staple in cultures around the globe, renowned for their heartiness, health benefits and delicious taste.

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Tasso Ham - Louisiana, USA (North America)

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Tasso Ham - Louisiana, USA (North America)

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Tasso Ham - is a traditional Cajun cured meat product originating from Louisiana. Although this cured meat product contains the word ham in its name, it's actually made from pork shoulder. This meat cured in salt, and bit sugar. They're rinsed, rubbed with salt, pepper, garlic, and cayenne pepper, and hot-smoked until fully cooked. Though Tasso may be eaten on its own, it is more often used as part of a flavor base for stews or braised vegetables. It is popular in USA and used in dishes ranging from pasta to crab cakes to soup and gravy. Appropriate to its roots, tasso is most often found in recipes of Cajun origin, such as jambalaya.

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Peameal Bacon - Toronto, ON, Canada (North America)

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Peameal Bacon - Toronto, ON, Canada (North America)

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Peameal Bacon (Cornmeal Bacon) -  is a classic Canadian meat product made with a boneless center-cut pork loin that is typically trimmed of fat, then cured in brine. The coating ground yellow peas are called peameal. Also, it required preparation prior to consumption. It is found mainly in Southern Ontario. William Davies, a successful ham and bacon curer and the owner of a Toronto-based pork processing and packing company named William Davies Company is credited with its development. It is popular because the brining process makes it nearly impossible to overcook and it's both leaner and juicer than regular bacon.

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Country Ham - Richmond, VA, USA (North America)

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Country Ham - Richmond, VA, USA (North America)

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Country Ham - Is a dry-cured ham usually associated with the Southeast United States. It is considered one of the best and loved by the queen Victoria of England. The cured country ham has to be cured in salt at least 3 months and it can be smoked. This ham is known for its salty flavor. Country ham can be either baked or boiled and is very versatile also, this can be used as appetizer and main course.