Carne de sol: the signature dish of the Paraíba table

Salted meat cured in the shade, carne de sol has in Picuí a festival recognized as intangible heritage of Paraíba.

Carne de sol is one of the foundations of Paraíba cuisine. In an interview with CNN Brasil, Paraíba-born chef Onildo Rocha, of the restaurant Notiê in São Paulo, explained the difference from similar preparations: carne de sol has a redder color and is not completely dried, unlike carne seca and charque. The basis is preservation through salting and air-drying.

The dish's main showcase in the state is the Picuí Carne de Sol Festival, in the Curimataú region, held since 1997, always in November. In 2025, the program ran from November 27 to 30, with music, a gastronomic fair, cheese tasting and a carne-de-sol eating contest, according to the Jornal da Paraíba.

The event gained formal recognition that same year. The State Legislative Assembly approved, on November 3, 2025, Bill No. 5,589/2025, authored by state representative Eduardo Carneiro, which recognizes the festival as Intangible Cultural Heritage of the State of Paraíba. According to the Jornal da Paraíba, the declaration was published in the State Official Gazette on November 13, 2025. Note that the recognition is for the festival, not for a denomination of origin or registration of the product itself.

In tourism policy, carne de sol is associated with the sertão. Paraíba Business, reporting in August 2026 on the Gastronomic Route created by state law, described the route's design as uniting coastal dishes, Brejo corn specialties and carne de sol from the sertão. In João Pessoa, the dish appears repeatedly on regional menus, according to a Jornal da Paraíba guide from January 2024. Before choosing a restaurant, it is worth checking updated hours and menus directly with the establishment.