Charqui and chalona are ancestral meat-preservation techniques, originating with Andean peoples such as the Aymara and Quechua, deeply rooted in northern Argentina.
Charqui refers to dehydrated, salted beef, while chalona is the same technique applied to lamb or kid goat meat.
Print
Chalona / Charqui (Argentine Sun-Dried Salted Meat)
- Prep Time: 145 hours
- Total Time: 145 hours
- Yield: 10 servings
- Category: Base Ingredient
- Cuisine: Argentine
Ingredients
- 2 kg of beef (for charqui) or lamb/kid goat (for chalona), in wide strips (about 4.4 lb)
- 1 kg of coarse salt (about 2.2 lb)
Instructions
- Cut the meat, cut the meat into wide strips, making a few lengthwise cuts in the center so the salt penetrates well.
- Salt it, place the meat in a large tray and cover it with plenty of coarse salt, rubbing until it's almost entirely covered.
- Let it rest, let the salted meat rest for 24 to 48 hours, until it begins to darken.
- Hang in the sun, hang the meat strips in a ventilated, sunny spot, covered with a fine mesh to protect them from insects.
- Dry, let it dry in the sun and wind for several days, until the meat is completely dehydrated and dark.
- Store, keep the charqui or chalona in a dry, ventilated place until ready to use.
- Prepare for eating, before cooking, boil it to rehydrate it, then use it in stews, tamales, or regional dishes.
Tips for getting it right
- Making lengthwise cuts in the meat helps the salt penetrate evenly.
- Rubbing the salt well over the entire surface is key to proper preservation.
- Drying the meat in a ventilated, sunny spot, protected with a fine mesh, keeps it from spoiling or attracting insects.
- Well-dried charqui or chalona keeps for months in a dry place.
Traditional variations
- In Jujuy, Salta, and Tucumán it's common to prepare beef charqui covered in salt and sun-dried.
- Chalona, made from lamb or kid goat, is more common in the high-altitude areas of northern Argentina.
How to serve
Charqui and chalona are boiled and used as an ingredient in stews, tamales, and other regional dishes of northern Argentina.
They aren't eaten on their own, but rather as the base of more elaborate Andean-cuisine preparations.
Recommended sides
- Tamales
- Northern-style stews
- Locro
Did you know?
Charqui and chalona are meat-preservation techniques originating with pre-Columbian Andean peoples, such as the Aymara and Quechua.
The difference between the two lies in the type of meat: charqui is beef, while chalona is lamb or kid goat.
Frequently Asked Questions
Charqui is made from beef, while chalona is made from lamb or kid goat meat, following the same salting and dehydrating technique.
The lengthwise cuts allow the salt to penetrate evenly throughout the piece of meat.
It's recommended to let it rest for 24 to 48 hours, until the meat begins to darken.
They're boiled to rehydrate them, then added as an ingredient in stews, tamales, and other regional dishes of northern Argentina.
