Charqui or charque,'s a form of jerky common in South America made from dried and salted meat, usually horse, llama or beef. This curing was done so the meat could be stored for a long period. This was a very popular way to preserve meat in Uruguay and Rio Grande do Sul. It was industrialized in charqueadas, also named saladeros (in Uruguay). When encountered by the Spanish, the Inca Empire supplied tambo (inns) along the Inca road system with llama jerky so that travelers would've something to… (More on Charqui)