Guedid or Gedid or Kadid : Moroccan-style dried beacon - Moroccan-style dried jambon
Sheep meat, salt, paprika, dried garlic grains, coriander, olive oil, Morrocan Alcool.
How Cook it?
Before cooking the kadid, let it desalt for several hours, then brown the pieces of meat in a little olive oil. Then you can add them to soup, to Couscous or to many Maghreb dishes.
1 KG of Guedid