Sol meat is a traditional dish from the cuisine of Northeast Brazil, particularly the regions of Ceará, Rio Grande do Norte, Paraíba, and Pernambuco. It is a dried meat, usually beef, that is marinated in a mixture of salt and spices for a couple of days and then dried in the sun for a few hours.After being dried, the sol meat is grilled or fried and served with rice, beans and vegetables. The dish is very flavorful and spicy, thanks to the marinating in brine and the spices used. It is a specialty of Northeast Brazil and is often served in traditional restaurants in the region.Carne de sol has ancient origins and dates back to the period of Portuguese colonization of Brazil, when meat was preserved with salt and dried in the sun so it could be transported. Over time, sol meat has become a specialty of Brazilian cuisine, appreciated throughout the country.If you visit Fortaleza or other cities in Northeast Brazil, don't miss the opportunity to try carne di sol, perhaps in one of the many traditional restaurants in the area. It is a tasty dish with a rich history, representing the culture and culinary tradition of the region.
