Charqui and chalona are meats preserved by salting and drying, a technique of Andean origin that is still alive in northern Argentina, Bolivia, and Peru.
Charqui is recognized in the Argentine Food Code, and INTA has supported its traditional production in communities of northern Argentina, such as Isla Larga in Catamarca.
Charqui and chalona: the difference
- Charqui: salted, dried meat; the name is used for different meats depending on the region.
- Chalona: charqui made from mutton or lamb, as it’s called in the Andean region.
How it’s used in cooking
Charqui and chalona are used as an ingredient in stews and other Andean dishes, not eaten as a dish on their own.
Why we don’t publish a home method
The safety of charqui depends on controlling the salt, the drying, and the final moisture of the meat. The available studies work under controlled plant conditions and don’t offer a verified home procedure, so Recetas123 doesn’t publish home salting and drying instructions. The safest option is to buy it from licensed producers.
Frequently Asked Questions
Both are salted, dried meat; chalona is the Andean name for charqui made from mutton or lamb.
We don't publish a home method because its safety depends on controlling the salt, drying, and final moisture, and there's no verified home procedure. It's best to buy it from licensed producers.
As an ingredient in stews and other Andean dishes.
