Supercritical carbon dioxide (sc-CO2) drying is an innovative, low-temperature technique for removing water from various matrices. This method has gained attention for its ability to reduce moisture content and lower water activity (aw), thereby extending shelf life and enabling the development of novel products. This chapter presents the operational principles of sc-CO2 drying, with a focus on its application in meat and fish products, where it has demonstrated significant potential. Studies have shown that sc-CO2 drying effectively reduces water activity in protein matrices such as codfish (aw < 0.815) and chicken breast (aw < 0.50), while simultaneously inactivating microbial loads, including pathogenic bacteria. Furthermore, the integration of sc-CO2 drying with High-Power Ultrasound (HPU) has been shown to enhance mass transfer, significantly reducing drying times. This chapter highlights the versatility and efficacy of sc-CO2 drying as a promising technology for food preservation and innovation.