Charqui is a traditional method of preserving meat, particularly popular in South America. It involves drying and salting meat, usually from beef or llama, to extend its shelf life. The process removes moisture, which helps prevent spoilage and allows the meat to be stored for long periods without refrigeration. Originally used by indigenous peoples, charqui was essential for survival in harsh environments. Today, it is still enjoyed as a snack or ingredient in various dishes. Modern variations may include different spices and flavors, but the basic technique remains rooted in its historical origins.