Editing Jerky (section)

==Ch'arki==
[[File:Charqui.jpg|thumb|Ch'arki]]
[[File:Olluquitos con camote.jpg|thumb|upright|Peruvian ''[[olluquito]]'' with ''charqui'']]
'''Ch'arki''' ([[Quechua language|Quechua]] for dried, salted meat,<ref name="auto"/> Hispanicized spellings ''charque, charqui, charquí'') is a dried, salted meat product. Andean charqui, made in Peru, Bolivia, and Chile, is from alpaca, llama, or alpaca-llama cross-breeds. Peru is the world's largest producer, producing approximately 450 tons annually. Brazilian charque is made from beef.<ref name="foodchem2012">{{cite journal |last1=Salvá |first1=Bettit K. |last2=Fernández-Diez |first2=Ana |last3=Ramos |first3=Daphne D. |last4=Caro |first4=Irma |last5=Mateo |first5=Javier |title=Chemical composition of alpaca (Vicugna pacos) charqui |journal=Food Chemistry |date=January 2012 |volume=130 |issue=2 |pages=329–334 |doi=10.1016/j.foodchem.2011.07.046}}</ref>

The manufacture of charqui principally consists of salting and sun-drying. In some regions, such as in Puno, the meat is sliced before drying. In others, like Cusco, the meat is dried from whole bone-in carcass pieces, known as 'charqui completo'.<ref name="foodchem2012"/>

It was industrialized in ''charqueadas'' (in Brazil) or ''saladeros'' (in Argentina and Uruguay). In the United States ''ch'arki'' was Anglicised as ''jerky''.<ref>{{Cite web|url=http://etimologias.dechile.net/?charqui|title=CHARQUI|website=Etimologías de Chile - Diccionario que explica el origen de las palabras|access-date=Aug 27, 2020}}</ref><ref>{{cite web |first=Daniel G. |last=Pesante|url=http://academic.uprm.edu/dpesante/5355/charqui.pdf |title=Carne Seca de Res (Charqui o Jerky)  |type=Archived copy |access-date=2012-03-29 |url-status=dead |archive-url=https://web.archive.org/web/20100701034008/http://academic.uprm.edu/dpesante/5355/charqui.pdf |archive-date=2010-07-01 }}</ref>

When encountered by the [[Spanish people|Spanish]], the [[Inca Empire]] supplied ''[[Tambo (Incan structure)|tampu]]'' ([[Public house#Inns|inns]]) along the [[Inca road system]] with llama ch'arki for travelers. The Inca used a [[freeze drying]] process that took advantage of their cold dry mountain air and strong sun.{{citation needed|date=January 2019}}