Charqui

Charqui or charque, is a form of jerky common in South America made from dried and salted meat, originally llama where this animal roamed, nowadays mostly beef. Llama is still widely used in Bolivia. This curing was done so the meat could be stored for a long period. This was a very popular way to preserve meat in Bolivia, Chile, Ecuador, Peru, Uruguay and Brazil. It was industrialized in charqueadas, also named saladeros (in Uruguay).