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Charqui or charque, is a form of jerky common in South America made from dried and salted meat, usually horse, llama or beef. This curing was done so the meat could be stored for a long period. This was a very popular way to preserve meat in Peru, Uruguay and Brazil. It was industrialized in charqueadas, also named saladeros (in Uruguay).

When encountered by the Spanish, the Inca Empire supplied tambo (inns) along the Inca road system with llama jerky so that travelers would have something to eat. The Inca used a freeze drying process that took advantage of both the cold dry mountain air and strong sun in their homeland.

The Quechua word charqui is the origin of the word jerky. It is also spelled Charki.

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This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article Charqui

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