The Carne-de-sol, is sun dried beef meat from the Northeast Brazil.It is usually misunderstood with Carne Seca. Despite having similar processes there is a big difference in flavor. The Carne-de-sol is lightly salted and then placed to dry in a covered and ventilated. The drying process is fast and the interior of the meat stays moist and tender. According to many the process of salting meat and expose to the sun is prehistoric. The typical dish made with Carne-de-sol is served with rice, feijão-de-corda (green beans), farofa, onions and boiled mandioca.