Ch'arki (Quechua for dried, salted meat, hispanicized spellings charque, charqui, charquí) is a form of jerky common in South America made from dried and salted meat, originally llama, nowadays mostly horse meat and beef. Llama is still widely used in Bolivia. This was a very popular way to preserve meat in Argentina, Bolivia, Chile, Ecuador, Peru, Uruguay and Brazil. It was industrialized in charqueadas, also named saladeros (in Argentina and Uruguay).