Global migration has changed the demographics of many countries, leading to the development of culturally diverse societies. More consumers are interested in ethnic cuisines as a mean of learning about other cultures. It is well known that food is associated with an individual’s personality, cultural identity, social practices and religious beliefs. Ethnic foods and products thus express history, memory, feelings and social status. The blending of culinary traditions contributes not only to the enrichment of local cuisine, but also to the understanding of the culture associated with these dishes. Dried meat and meat products are generally very popular and in demand due to their traditional, nutritional and sensory properties. As a result of the rise of multicultural civilizations, they have spread to different corners of the world, where some of them are sold under different brands. Research on ethnic foods, new perspectives and innovative methods in their production and processing is essential not only for those who create scientific knowledge, but also for nutrition and food policy makers, producers and consumers. This article discusses the origin, production technology and quality parameters of traditional dried meats and meat products in the world.