Tasajo

Tasajo is a cut of dried beef, normally cooked over a wood fire. In Spain, specifically in Toledo, it consists of marinated deer loin that is smoked over a slow fire of holm oak wood, typical of hunting regions. In the region of La Vera , and in the neighboring town of Candeleda (in Ávila province), it consists of marinated goat meat that has been macerated and dried. It is usually served as an appetizer in the bars of the area, and it is a good accompaniment with pitarra wine.

Source: Wikipedia