Charqui

Charqui is a type of dried meat that originated in South America. It is a traditional method of food preservation that involves the dehydration of meat, typically beef, but also made from horse, mutton, or game meat. The word "charqui" is derived from the Quechuan word ch'arki, meaning "dried meat".

History

Charqui has a long history in South America, dating back to the Incan civilization. The Incas used charqui as a form of preserved meat to sustain their armies and populations during times of scarcity. The technique was later adopted by the Spanish during their colonization of the Americas.

Preparation

The preparation of charqui involves cutting the meat into thin slices, which are then salted and dried in the sun or by a slow fire. The result is a tough, leathery product that can be stored for long periods without refrigeration. Before consumption, charqui is usually rehydrated and cooked.

Cultural Significance

Charqui holds a significant place in many South American cultures. It is a staple food in the diets of people living in the Andes and the Pampas. In Brazil, charqui is used in a popular dish called feijoada, a black bean stew with various types of meat.

See Also

• Jerky
• Biltong
• Pemmican
• List of dried foods

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