"Charqui or charque" . From the Quechua "ch'arki" . Meat dehydrated, salted and dried in the air or sun to preserve. Typical of the Andean and southern region of South America, originating in pre-Columbian Peru. It was originally made with llama or guanaco meat in the Andes, but can be made with any other type of meat. Historical sources: «Fray Domingo de Santos Tomás Navarrete "LEXICÓN" o Vocabulario de la lengua general de los Indios del Perú , llamada Quichua ( 1560 ) Diccionario Castellano-Quichua/Quichua-Castellano , folios 99 and 121 respectively». "Inca Garcilaso de la Vega "COMENTARIOS REALES" (1609), Book Six, Chapter VI "Solemn Hunt that the Kings (Incas) made throughout the Kingdom", tenth paragraph".
"Charqui or charque" . From the Quechua "ch'arki" . Meat dehydrated, salted and dried in the air or sun to preserve. Typical of the Andean and southern region of South America, originating in pre-Columbian Peru. It was originally made with llama or guanaco meat in the Andes, but can be made with any other type of meat. Historical sources: «Fray Domingo de Santos Tomás Navarrete "LEXICÓN" o Vocabulario de la lengua general de los Indios del Perú , llamada Quichua ( 1560 ) Diccionario Castellano-Quichua/Quichua-Castellano , folios 99 and 121 respectively». "Inca Garcilaso de la Vega "COMENTARIOS REALES" (1609), Book Six, Chapter VI "Solemn Hunt that the Kings (Incas) made throughout the Kingdom", tenth paragraph".
