A newly published review article, featuring Urip Perwitasari from the Graduate School, Universitas Padjadjaran, explores the historical, cultural, microbiological, and nutritional dimensions of Se’i—a traditional smoked meat dish from East Nusa Tenggara. Drawing upon a wide body of literature from sources like Google Scholar, Scopus, ScienceDirect, and JSTOR, the study delves into Se’i’s artisanal preparation methods—smoking thin meat strips over kosambi wood that enhance flavor, preservation, and nutrient retention (notably B vitamins, iron, and zinc), aided by antimicrobial effects of smoke while inhibiting harmful microorganisms. The review also identifies key challenges and opportunities: production consistency varies, and concerns remain over high fat, sodium content, and limited market access. Nevertheless, with modern improvements in food safety, standardized smoking techniques, and evolving consumer interests, Se’i’s potential as a globally recognized delicacy is promising—so long as its cultural integrity remains preserved. This research supports SDG 2 (Zero Hunger) by emphasizing nutrient-rich local foods; SDG 12 (Responsible Consumption and Production) through advocating for value-added, traditional food sustainability; and SDG 8 (Decent Work and Economic Growth) by highlighting opportunities to bolster local producers and cultural tourism.