Top 17 Cured Beef
in the World

Embutidos Entrepeñas is a family-owned company with over 60 years of tradition, dedicated to the artisanal production of premium cured meats in the heart of the Spanish region of León. Located in the picturesque village of Geras de Gordón, at an altitude of 1,200 meters, the company benefits from exceptional climatic conditions that allow for the natural drying and aging of its meat delicacies.

A perfect blend of traditional techniques and modern quality standards makes each product authentic and unique. Their Cecina de León I.G.P., a delicately cured beef ham with a protected geographical indication, is renowned for its rich flavor and perfect texture, while Chorizo de Geras represents the region’s gastronomic heritage, crafted using time-honored recipes that preserve its intense aroma and distinctive spicy notes.

In addition to these specialties, the company offers traditional Spanish cured meats such as ham, pork loin, and salchichón, all produced following strict natural curing methods, including marination, smoking, and air-drying, without artificial additives. The superior quality of its products and commitment to preserving authentic recipes place Embutidos Entrepeñas among the most esteemed cured meat producers, while their dedication to sustainability and environmental conservation reflects a long-term vision that seamlessly combines tradition with modern gastronomic trends. Expand

Cecinas Nieto is a family-owned producer based in the León region of Spain, specializing in traditional cecina de León, a dry-cured beef product with Protected Geographical Indication (PGI) status. Founded in 1965, the company relies on artisanal methods that include the careful selection of beef cuts, salting, light smoking, and a long maturation process that can exceed one year.

During this time, the meat develops a pronounced yet balanced flavor profile, combining smoky, savory, and subtly nutty notes, along with a firm yet tender, fibrous texture. Unlike most Spanish cured meat producers focused on pork, Cecinas Nieto is dedicated to beef, positioning itself distinctly within both local gastronomy and international markets.

Production takes place under the natural climatic conditions of the Maragatería area, which play a key role in the curing process. The company maintains strict quality control while preserving traditional techniques, resulting in products with a strong sense of authenticity.

Its cecina is widely regarded as a premium ingredient, commonly served thinly sliced or incorporated into contemporary culinary applications.Expand

Van Reenen Biltong is a family-owned South African biltong producer based at Cameeldraai Farm, situated at the foothills of the Okhahlamba Drakensberg Mountains, approximately 20 kilometres from Bergville in KwaZulu-Natal. Although the brand’s founding year has not been publicly stated, the family uses a biltong recipe that, according to local sources, has been passed down for more than 150 years and dates back to the Great Trek.

The brand is associated with the family-owned agricultural enterprise Van Reenen Farming, which raises grass-fed cattle and cultivates maize, soybeans, wheat and dry peas. The farm follows regenerative practices, including minimum tillage, rotational grazing, cover cropping and on-farm compost production. Its biltong is made from quality cuts of beef, including A-grade silverside, which are seasoned and dried according to the family recipe.

The products are primarily sold at the Van Reenen Biltong & Gift Shop, located within The Outspan Farmstall on the R74 between Bergville and Harrismith. The brand is positioned as a locally produced, farm-based speciality aimed at residents and travellers passing through the Northern Drakensberg region.Expand

Langside Meats is a family-owned meat producer operating from a farm near Queenstown in South Africa’s Eastern Cape province. The company belongs to the Prinsloo family, who have raised livestock and produced grass-fed, pasture-reared beef and lamb since 1965. The family business was founded by Pieter Prinsloo.

The animals are raised on open pastures, with an emphasis on ethical treatment, controlled sourcing, and the traceability of every cut from the animal and farm to the finished product.

The range includes fresh cuts of beef and lamb, steaks, minced meat, brisket, sausages, braai products, meat boxes, beef bacon, biltong, and droëwors. A distinctive feature of its dried-meat products is the use of unrefined Oryx Desert Salt from the Kalahari.

The brand sees its future in raising standards within South Africa’s pasture-reared meat industry and expanding the market for clean, traceable products made without unnecessary additives.Expand

Chalmar Beef is a family-owned South African producer of beef and lamb, with a farm and production facility in Bapsfontein, Gauteng. The company was founded in March 1969 by Wimpie Wethmar, who purchased his first four cattle as a teenager using money earned from working on a chicken farm. The name Chalmar combines the surnames Challinor and Wethmar. Today, the second generation manages the business, with Willem Wethmar serving as CEO and Sarah Wethmar as director.

The company’s distinguishing feature is its vertically integrated production system, encompassing pasture-rearing of calves, cultivation of its own maize, soybeans and sorghum, feedlot operations, slaughtering, processing, packaging and distribution. The animals are raised within a controlled system without purchasing market-ready livestock, enabling greater traceability and consistent meat quality.

Products are sold directly from the farm and through the company’s online shop, as well as to restaurants, butcheries and other business partners. Chalmar Beef’s future development focuses on exports, innovation in meat processing and expansion of its product range.Expand

Divan Pastırma ve Sucuk is a Turkish company specializing in the production and sale of traditional meat products, including pastırma, sujuk, and mantı. Established in 1952 by H.

Mehmet Sözduyar in Kayseri, the company began as a small workshop in the Karpuzatan area, focusing on wholesale and retail operations. Later, the leadership was taken over by H. İbrahim Sözduyar, and today, the third generation - brothers Metin, Murat, and Mehmet Sözduyar - continues the family tradition under the brand Sözduyar Sucuk ve Pastırma.

The company is dedicated to preserving traditional production methods while integrating modern technologies to ensure high quality and authentic flavors in its products. Their product range includes various types of pastırma, sujuk, kavurma, and mantı, which are available both in physical stores and through online orders.Expand

Apikoğlu is a renowned Turkish family-owned company specializing in the production of processed meat products, with a rich tradition dating back to 1910. It was founded by Kirkor Apikoğlu in Kayseri and is now recognized as a pioneer in the industrial production of cured meats in Turkey, especially sujuk and pastirma.

Carefully selected cuts of beef, natural spices, and a fermentation process lasting 7–8 days ensure authentic flavor and texture. Today, Apikoğlu proudly operates a modern production facility in Tuzla, which combines state-of-the-art technology with over a century of experience. The facility produces a wide range of delicacies, including sujuk, pastirma, kavurma, salami, sausages, and other high-quality meat products.

At the heart of every product remains the same philosophy - no compromise on taste, hygiene, or tradition. Apikoğlu continues to honor the legacy of its founders while meeting the demands of the modern market, both in Turkey and abroad.Expand

Bobaas Biltong is a South African family-owned biltong producer with a factory in Springs, in the East Rand area of Gauteng Province. The company was founded in 1988 by Peet Bierman, and following his death, the family continued to develop his business legacy.

The brand produces traditional beef biltong in different forms and levels of fat, including lean and geelvet biltong, whole pieces, sliced biltong, discs, sticks, and biltong powder. Its range also includes bacon biltong, flavoured varieties with chilli and other seasonings, droëwors, smoked cabanossi, and pork crackling. The wide selection of formats allows the products to be sold as everyday snacks, cooking ingredients, or larger packs intended for catering and resale.

The company is distinguished by its long-standing tradition of family production and its specialisation in a wide variety of biltong styles.Expand

Biltong Boss is a British producer of biltong and other dried meat snacks based in Eton Wick, near Windsor. The brand was launched in 2020 under SCP Snacks and grew out of its founders’ appreciation for South African culture and traditional biltong.

Its biltong is made from carefully selected silverside cuts of British and Irish beef. The meat is marinated in vinegar, salt, and spice blends in which coriander and black pepper play prominent roles, before being air-dried. The range includes biltong, dry wors, meat sticks, bites, and beef jerky. Its biltong is available in numerous flavors, including Traditional, Original, Chilli, Volcano, Smokey Ghost, Truffle, Garlic & Cracked Black Pepper, and Chilli Chutney. The brand combines the traditional South African process with contemporary flavors ranging from mild and classic to intensely spicy and aromatic.Expand

Oubaas Biltong is a South African producer of traditionally dried meat products, headquartered and manufactured in Durbanville, in the greater Cape Town area.

Its range includes various types of beef and game biltong, droëwors, meat sticks, salami, and bacon biltong. Production follows the traditional South African method: the meat is cured with vinegar, salt, coriander, and black pepper, then slowly air-dried without cooking or high-temperature dehydration.

The brand emphasizes the use of high-quality local ingredients and cooperation with trusted South African suppliers. Its kudu meat, for example, is sourced from reputable game farms and registered processors, while the finished products are freshly packed after drying.

The assortment offers products with different meat origins, fat levels, and flavour intensities—from the milder, leaner A-Grade Beef Biltong and the richer geelvet biltong made from older cattle to the more intense and exceptionally lean kudu biltong. The range is further distinguished by products such as springbok and ostrich droëwors, honey-glazed bacon biltong, and seasoned sticks and wheels flavoured with chilli or chutney.Expand

Suho meso is a dry-cured, cold-smoked meat product, most often made from dense cuts of beef. It has a dark mahogany exterior and a strong salty, smoky flavor. The Ottoman conquest of the Balkans in the fifteenth century introduced widespread cattle farming and halal butchery to the mountainous regions. To get through severe winters without refrigeration, farming communities relied on salting and cold-smoking large cuts of beef. Municipal records from sixteenth-century Sarajevo describe guild regulations that specified salting periods and required the use of local beech wood for smoking commercial beef. The process starts with large, lean muscles taken from the hindquarters, sirloin, or tenderloin of a mature cow. The raw meat is rubbed thoroughly with coarse sea salt, crushed garlic, and sometimes whole black peppercorns. The salted cuts are packed tightly into deep wooden barrels or plastic tubs and left for two to three weeks. During this time, the salt draws moisture from the meat and creates a dark, salty brine. After curing, the meat is removed from the liquid and rinsed thoroughly under cold water to wash away excess surface salt. Heavy metal hooks are then inserted into the top of each piece, and the cuts are hung vertically inside a cold smokehouse. Oak or beech wood chips are burned slowly to produce a steady, low-temperature smoke for as long as three weeks. The final stage involves hanging the smoked meat outdoors in freezing winter air for another month. During this period, the flesh becomes firm and dry and can lose nearly forty percent of its original weight. Changing the type of meat also changes the texture and fat content. In Christian-majority areas, beef is often replaced with fattier pork shoulder or loin. This produces a softer, greasier slice and usually requires less drying time. Crushed red chili flakes or sweet paprika can also be added to the initial salt rub, giving the meat a sharper, spicier flavor as it cures. Another variation leaves the bone attached to the meat. This extends the curing time but helps reduce excessive shrinkage during smoking. Once fully cured, the meat becomes very firm and needs a razor-sharp knife to cut it into thin, almost translucent slices. The dark red slices are served cold on a flat wooden board. Suho meso is usually eaten as a substantial starter with raw garlic cloves, sharp white brine cheese, and pickled vegetables. Thick pieces of warm, soft flatbread are served alongside to absorb the remaining fat. Small chilled glasses of strong plum brandy are also commonly served with the salty smoked meat.Expand

Cecina de León is a cured meat product made from beef sirloin, centre leg, round and stifle. It is traditionally produced in the province of León. The production, which includes salting, curing and drying, can last for more than seven months. It is smoked using oak found in local forests which gives it a characteristic taste and aroma. This cured meat is a dark brown on the outside and deep dark red on the inside. Cecina de León has a characteristic beef flavor with smoky undertones and is very succulent and smooth in texture. Expand

Pastarma govezhda is dried raw meat that has been produced in Bulgaria since the 19th century. The word pastarma is of Turkish origin and means pressed and salted dried meat. Despite production becoming industrialized, the traditional recipe remained unchanged. Therefore, only fresh beef is to be used and salted. It is strictly forbidden to add any other spices or foreign extracts that would alter pastarma’s original flavor. The most important part of the procedure is drying in air-conditioned chambers where the temperature and humidity are constantly monitored in order to create favorable conditions for the development of the specific micrococci and lactobacilli that give pastarma its distinctive flavor. During this phase, pastarma is pressed in wooden-panel presses to develop a dense texture. Due to pressing, it has a smooth surface and an oblong, flattened shape. With the pleasant, clean flavor of mature beef, pastarma is often served sliced and enjoyed as a cold appetizer.Expand

The origins of this air-dried, salted beef charcuterie can be traced back to the late Middle Ages, when the techniques of preserving beer, lamb and game had already spread throughout the Lombardian Valtellina valley and Alps. This lean and tender beef cut comes in five different varieties: Punta d’Anca (loin), Sottofesa (top beef), Magatello (round roll), Sottosso (silverside), and Fesa (rump). The meat needs to age for about two to three months, until it completely dries out, becomes hard and turns dark red. Bresaola has a particularly sweet and musky aroma, and it is best enjoyed in traditional Lombardian starter dishes such as Bresaola della Valtellina Santa, where the meat is thinly sliced and served on rye bread with curls of juniper butter. Another famous local dish is Carpaccio di Bresaola della Valtellina, drizzled with extra virgin olive oil and lemon, and served with parmesan cheese shavings.Expand

Traditionally produced in the Aegean province of Afyonkarahisar, Pastırması is a Halāl certified cured meat product of Anatolian origin. Also known as pastirma, pastourma, bastirma, basterma or basturma (Turkish for 'pressed meat'), the heavily seasoned, spice-coated beef is one of the essential ingredients of Ottoman cuisine. In fact, in Türkiye alone there are more than twenty different varieties of pastırma. Afyon Pastırması is prepared by salting the beef, then washing it with water and letting it dry. After about two weeks, the blood and excess salt are pressed out of the meat which is, prior to thorough air-drying, thickly coated with çemen, a red spice paste made with garlic, fenugreek, cumin and hot paprika. Afyon Pastırması is usually served with eggs for breakfast or enjoyed as mezze, thinly sliced and washed down with rakı, an unsweetened, anise-flavored Turkish liqueur.Expand

Pastırma is a highly seasoned, air-dried cured beef from Türkiye. It is made by pressing and salting beef, then drying it and coating it with a thick spice paste known as çemen, which contains ground fenugreek, garlic, paprika, and a mix of other spices. This paste not only infuses the meat with a distinctive aroma and flavor but also acts as a protective layer during the final drying stage. The process results in a richly colored, firm-textured meat that is sliced thinly and served uncooked or lightly cooked in various dishes. Pastırma is prized for its deep umami taste and intense spice character, often enjoyed on its own, with eggs, in börek, or folded into stews and pilafs for added richness. The preparation of pastırma is labor-intensive and follows a careful balance of drying and seasoning that preserves the meat while enhancing its flavor. While beef is the most common base, other cuts and meats have been historically used, though rarely today. The word itself is believed to come from the Turkish verb "bastırmak," meaning to press, referencing the pressing stages of its preparation. Pastırma has a long culinary history in Türkiye, with links to both Ottoman and earlier Turkic preservation techniques, and it is often considered one of the most refined examples of cured meat in the region.Expand

Montreal-style smoked meat is a type of deli meat that originated in Montreal, Canada. It's similar to corned beef and pastrami but has its own distinct preparation process and flavor profile. The meat, typically a high-quality cut of beef brisket, is first cured in a mixture of spices, which often includes coriander, garlic, black pepper, and mustard seeds. The curing process can last a week or more, during which time the meat absorbs the flavors of the spices. After curing, the meat is hot-smoked to cook through and absorb the flavors of the smoke. The final step in preparing Montreal smoked meat is steaming the meat until it is tender enough to fall apart. Montreal-style smoked meat is typically served in thick slices on light rye bread with yellow mustard. It's a staple at delis and sandwich shops in Montreal, and it has gained popularity in other parts of Canada and the United States as well.Expand

Zlatiborska pršuta is a traditional smoked ham hailing from the mountainous region of Zlatibor, and it is usually associated with the village of Mačkat. Following a century-old method of preparation, this meat specialty is typically made with the highest-quality beef or pork that is salted, then cold-smoked and air-dried. The whole process usually lasts for about a month, and during this time, the unique climate and terrain of the Zlatibor Mountains, as well as the beech wood used for smoking, infuse the meat with a distinctive, rich flavor and a pleasant aroma. This smoked meat is dark brown to red on the outside and dark red on the inside. A signature meat product of the country, zlatiborska pršuta is typically thinly sliced before serving.Expand

Užička pršuta is a variety of smoked meat that has been traditionally prepared in the mountainous district of Zlatibor, namely in Čajetina, Užice, and Nova Varoš municipalities. This meat specialty came to be known as užička pršuta because it used to be sold in Užice along many other regional products at the time. Beef, pork, and mutton can be used for the preparation of this meat product, although the most traditional is smoked beef meat, which is known as užička goveđa pršuta in Serbia. The finest beef pieces from parts of the legs, tenderloins, sirloins, and the low end of the back of 4 to 6-year-old oxen are salted, then smoked with dry beech wood, and dried in the cool mountain air. The final product is distinguished by a dark brownish-red exterior, a dark red interior with a nice marbling, and a strong beef flavor. This Serbian delicacy is typically thinly sliced and served with cheese, pickled vegetables, bread, and a glass of local brandy or fine wine on the side.Expand