Ch'arki
（重定向自Charque）
![Ch'arki](/Images/godic/202501/04/Charqui4429.jpg")
![Peruvian combo plate: from lower left, clockwise: Sangrecita (blood stew), rice, olluquito with charqui, Cau-cau (rumen stew), and chanfainita (diced beef lung stew with potatoes)](/Images/godic/202501/04/Peru_Mondongo4429.jpg")
Ch'arki (Quechua for dried, salted meat, hispanicized spellings charque, charqui, charquí) is a form of jerky common in South America made from dried and salted meat, originally llama, nowadays mostly horse meat and beef. Llama is still widely used in Bolivia. This was a very popular way to preserve meat in Argentina, Bolivia, Chile, Ecuador, Peru, Uruguay and Brazil. It was industrialized in charqueadas, also named saladeros (in Argentina and Uruguay).