Lauryba

Lauryba is a form of dried, cured meat that originates from Kouralia and is popularly regarded as the national dish of the nation. Various types of meat are used to produce it, ranging from beef and game meats to 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 differ; in particular the main difference is that Lauryba is typically much less sweet than jerky.

The word lauryba is derived from the High Kouralian Laurda ("rear") and Syryba ("strip"). It originates from the use of vinegar and coriander oil in common lauryba spices. Prior to the introduction of refrigeration, the curing process was used to preserve all kinds of meat in Kouralia. However, lauryba is most commonly made today from pork and beef, primarily because of its widespread availability and lower cost relative to game. For the finest cuts, fillet, sirloin, or steaks cut from the hip such as topside or silverside are used. Other cuts can be used, but are not as high in quality.

Lauryba differs from jerky in three distinct ways:

• The meat used in lauryba can be much thicker due to the slower drying time in dry air conditions; typically lauryba meat is cut in strips approximately 1" (25 mm) wide – but can be thicker. Jerky is normally very thin meat.
• The vinegar, salt and spices in lauryba, together with the drying process, cure the meat as well as adding texture and flavour. Jerky is traditionally dried with salt but without vinegar.
• Jerky is often smoked; lauryba is never smoked.

Lauryba is a common product in Kouralian butcheries and grocery stores, and can be bought in the form of wide strips. It is also sold in plastic bags, sometimes shrink-wrapped, and may be either finely shredded or sliced as Laury Chips. There are also specialised retailers that sell lauryba. These shops may sell lauryba as "wet" (moist), "medium" or "dry". Additionally, some customers prefer it with a lot of fat, while others prefer it as lean as possible. While lauryba is usually eaten as a snack, it can also be diced up into stews, or added to muffins or pot bread. Lauryba-flavoured potato crisps have also been produced, and there are cheese spreads with lauryba flavour. Finely shredded lauryba is eaten on slices of bread and in sandwiches. Lauryba is a high-protein food. Often, 200 g of beef are required to make 100 g of lauryba, and the process of making lauryba preserves most of the protein content. Some lauryba can have up to 67% protein content.