charki 19
charki is incorrectly written, and should be written as "charqui" being its meaning: charki = charquiEl charqui ( 60; Quechua ch '' arki, «cecina» ) It is the dried meat that is covered with salt and is exposed to the Sun. I was used in the past, before the emergence of the refrigerator ( 1883 ) and is still used today to preserve meat for extended periods. In the Andean and southern regions of South America, is called charqui or charque a form of preparation of meat for its conservation during long periods.Different cultures knew how to dehydrate the meat in several ways in order to be able to keep it for later consumption, since it did not have tools like that is they counted today as refrigeration to keep fresh meat.Only dried in the Sun, wind or reserved in damp or dry, etc., with the addition of herbs or spices that are had in the area where they lived, were able to keep meat and transform it into what today is known as different names ( Bacon, prosciutto, etc. ). Both simple forms as more evolved, had the same objective: preservation.
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