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Traditional Andean method of drying llama or alpaca meat at high altitudes and low temperatures.
Technical
Ch'arki drying involves the use of low temperatures, typically between 10-20°C, and low humidity to dehydrate the meat, often with the aid of sun or smoke, and sometimes with the addition of salt and plant extracts to enhance preservation and flavor.
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Primary Reaction
MOISTURE EVAPORATION
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Aroma ()
Wine Analogy
Similar to aged Nebbiolo wines with leather and game notes
Coffee Analogy
Resembles Sumatran coffee's earthy, meaty undertones
Perfume Analogy
Comparable to birch tar accords in leather fragrances
Civilization
ANDEAN
Era
PRE-COLUMBIAN
Region
SOUTH AMERICA
Key Compounds Produced
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