Drying meat under natural temperatures, humidity and circulation of the air, including direct influence of sun rays, is the oldest method of meat preservation. However, various methods, typical for different regions, exist to produce dried meat with or without additional treatment. The following examples of dried meat techniques are part of FAO's publication: Manual on simple methods of meat preservation, which is mainly intended to disseminate information on traditional methods of meat preservation and addresses aspects of hygienic slaughtering under rural conditions in Africa.