"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 It was originally made with llama or guanaco meat in the Andes, but can be made with any other type of meat.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".
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