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[American Spanish, from Quechua ch'arki.]
charqui
Dictionary:
char·qui (chär'kē)  |
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charki
South American (especially Brazilian); dried meat, normally prepared from beef, but may also be made from sheep, llama, and alpaca. Strips of meat cut lengthways and pressed after salting, then air-dried. The final form is flat, thin, flaky sheets, so differing from the long strips of biltong. Also called jerky.
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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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 | Dictionary. The American Heritage® Dictionary of the English Language, Fourth Edition Copyright © 2007, 2000 by Houghton Mifflin Company. Updated in 2009. Published by Houghton Mifflin Company. All rights reserved. Read more |
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| Food and Nutrition. A Dictionary of Food and Nutrition. Copyright © 1995, 2003, 2005 by A. E. Bender and D. A. Bender. All rights reserved. Read more |
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| Wikipedia. This article is licensed under the Creative Commons Attribution/Share-Alike License. It uses material from the Wikipedia article "Charqui". Read more |
