Charque

Charque is a traditional preserved meat product, typically made from beef, produced by salting and drying the meat to remove moisture and extend its shelf life. It is found in various regions of Brazil and parts of South America, where dried and salted meats have long been used for storage and transport.

The preparation involves trimming the meat, applying salt (and sometimes additional seasonings), and allowing it to air-dry in sun or with controlled dehydration, sometimes with a light smoking step. The resulting product is firm, salty, and can be stored for extended periods. Before cooking, charque is usually soaked or rinsed to reduce the saltiness and rehydrated to restore texture.

Regional variations exist, with charque closely associated with the cuisine of southern Brazil, particularly Rio Grande do Sul, as well as other traditional dried-meat products in the region, such as carne seca and carne de sol, which differ in processing, climate, and salt levels. Charque is commonly used in stews, dishes with beans, soups, and other hearty preparations, where it provides a distinctive flavor and a long-cooked texture after rehydration.

Historically, charque played a role in cattle-rearing areas where refrigeration was unavailable, serving as a portable, durable source of protein. Today, it remains part of artisanal and regional cuisines, valued for its traditional preparation methods and its contribution to the flavor profiles of regional Brazilian dishes.