A staple of Northeastern Brazil, carne de sol (lit. meat of the sun) - sometimes also called carne de sereno or simply jabá - refers to heavily salted, sun-dried meat. Carne de sol is traditionally prepared with either beef or goat meat, and the origins of this centuries-old meat preservation method are attributed to the so-called sertanejos, cattle ranchers living in the vast, semi-arid Brazilian hinterlands.