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).

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).