Description
Traditional Andean dried llama or alpaca meat preserved by salting and sun‑drying.
Technical
Salt creates an osmotic gradient that draws water out of the muscle fibers, lowering water activity below 0.6. Ambient heat (20–30 °C) induces protein denaturation, while occasional smoking above 60 °C triggers Maillard reactions that generate melanoidins and volatile flavor compounds. The combined dehydration and salt inhibition suppress microbial growth, allowing months‑long storage.
Science
Primary Reaction
osmotic dehydration coupled with protein denaturation and Maillard browning
Sensory Profile
Aroma ()
smokyearthynuttymeatyslightly sweetmineral-likecharred woodfermented undertonesherbal notesaged intensity