Charque is a type of dried and salted meat, traditionally made from beef. It is a popular food in several South American countries, particularly in Brazil, Argentina, and Uruguay. The process of making charque involves curing the meat with salt and then drying it, which helps preserve it for long periods. This method of preservation dates back to ancient times when refrigeration was not available. Charque can be used in various dishes, often shredded or diced, and is known for its strong flavor. It is commonly found in stews, soups, and rice dishes, adding a rich taste to meals.