Description
Bolivian charque is a traditional sun‑drying method for llama meat that reduces water activity to inhibit microbial growth.
Technical
The process removes water by exposing thinly sliced meat to 20–30 °C solar heat and low humidity, lowering the water activity (a_w) below 0.6. Salt addition (2–3 % NaCl) further reduces a_w and imparts flavor, while protein denaturation concentrates the protein matrix, creating a shelf‑stable product.
Science
Primary Reaction
Dehydration and salt‑induced water activity reduction
Sensory Profile
Aroma ()
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Origin & History
Civilization
Andean llama herders
Era
pre‑Columbian
Region