Charque

Charque is a traditional South American preserved meat made by heavily salting and sun- or air-drying thin cuts of meat, most commonly beef but historically also llama or alpaca in Andean regions. The process yields a firm, shelf-stable product with concentrated meaty flavor, developed to withstand hot, arid climates before modern refrigeration and widely traded across the Andes and Southern Cone.

Before cooking, charque is typically rinsed and soaked in several changes of water to remove excess salt, then simmered to rehydrate and tenderize. It is prized for its intense savory depth and shreddable texture in hearty dishes, from stews and rice plates to fillings for pastries and casseroles, and it brings pronounced umami and salinity that season the entire dish.