Charqui Mendoza

For information on this topic, I am head over heels in debt to The South American Cook Book, written half a century ago by , , and . In Argentina, salt-dried red meat is called charqui, from which our word jerky comes. (to avoid confusion, however, I am considering jerky, covered at the end of this chapter, to be made from thin strips of meat, not from chunks.) In Brazil the word is xarque. In the Spanish-speaking West Indies, it