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Ch'arki (Quechua for dried, salted meat,〔Teofilo Laime Ajacopa, Diccionario Bilingüe Iskay simipi yuyayk'ancha, La Paz, 2007 (Quechua-Spanish dictionary)〕 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). When encountered by the Spanish, the Inca Empire supplied ''tampu'' (inns) along the Inca road system with llama ch'arki so that travelers would have something to eat. The Inca used a freeze drying process that took advantage of both the cold dry mountain air and strong sun in their homeland. The Quechua word ''ch'arki'' is the origin of the word jerky.〔http://etimologias.dechile.net/?charqui〕〔http://academic.uprm.edu/dpesante/5355/charqui.pdf〕 ==See also== * Jerky * Biltong * List of dried foods * 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「ch'arki」の詳細全文を読む スポンサード リンク
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