{"id":25005,"date":"2026-08-19T12:12:53","date_gmt":"2026-08-19T17:12:53","guid":{"rendered":"https:\/\/recetas123.net\/?p=25005"},"modified":"2026-10-19T09:54:19","modified_gmt":"2026-10-19T14:54:19","slug":"chalona-charqui-argentine-sun-dried-salted-meat","status":"publish","type":"post","link":"https:\/\/recetas123.net\/en\/chalona-charqui-argentine-sun-dried-salted-meat\/","title":{"rendered":"Chalona \/ Charqui (Argentine Sun-Dried Salted Meat)"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">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.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">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.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Charqui and chalona: the difference<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Charqui: salted, dried meat; the name is used for different meats depending on the region.<\/li>\n\n\n\n<li>Chalona: charqui made from mutton or lamb, as it&#8217;s called in the Andean region.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">How it&#8217;s used in cooking<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Charqui and chalona are used as an ingredient in stews and other Andean dishes, not eaten as a dish on their own.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Why we don&#8217;t publish a home method<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">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&#8217;t offer a verified home procedure, so Recetas123 doesn&#8217;t publish home salting and drying instructions. The safest option is to buy it from licensed producers.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Learn how to make charqui and chalona: how to salt and sun-dry meat following the ancestral technique of northern Argentina.<\/p>\n","protected":false},"author":7,"featured_media":33060,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_recetas123_faqs":[{"question":"What's the difference between charqui and chalona?","answer":"Both are salted, dried meat; chalona is the Andean name for charqui made from mutton or lamb."},{"question":"Can I make charqui at home?","answer":"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."},{"question":"How is it used?","answer":"As an ingredient in stews and other Andean dishes."}],"_recetas123_show_faqs":"1","footnotes":""},"categories":[687,683],"tags":[],"pais_cocina":[],"tipo_receta":[],"class_list":["post-25005","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-argentinean-recipes","category-recetas-y-comida-argentinas","entry","has-media"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Chalona \/ Charqui (Argentine Sun-Dried Salted Meat)<\/title>\n<meta name=\"description\" content=\"Charqui and chalona: what they are, how they differ, and how these salted, dried meats of the Andean tradition of northern Argentina are used.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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