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 or cured with a salt-and-spice rub, and sometimes smoked. After curing, the meat is air-dried in the sun or in a controlled wind or dehydrator until moisture content is sufficiently low to prevent spoilage. In modern production, mechanical dehydrators or smoking chambers may replace sun-drying, sometimes with added flavorings. The resulting product is firm, leathery, and chewy.

Cultural and historical significance is linked to preservation practices in the Andes and other arid regions. Charqui enabled long journeys and seasonal food storage before refrigeration, and it remains part of traditional cuisines. In some Brazilian regions, charque (a closely related term) figures in dishes such as feijoada or regional stews, reflecting historical trade and adaptation.

Storage and nutrition: charqui is high in protein and salt, with low moisture content that gives it a long shelf life when kept in a cool, dry, sealed environment. Modern variants may vary in salt level and added flavorings, but the basic concept remains dried, cured meat intended for preservation.