Charqui
Charqui is a term for dried and salted meat, traditionally produced from beef, llama, alpaca, or other game. The name derives from Quechua ch’arki, meaning dried meat, and it is used across the Andean region as well as in parts of Brazil where it is known as charque. Charqui has historically served as a portable, long-lasting protein source, enabling travel, trade, and storage in environments with limited fresh meat availability.
Production methods vary by region, but common steps are consistent. Meat is cut into thin strips, salted
Cultural and historical significance is linked to preservation practices in the Andes and other arid regions.
Storage and nutrition: charqui is high in protein and salt, with low moisture content that gives it