Charque

Charque is a meat product obtained by the salting and drying of deboned beef under conditions which permit its conservation for extended periods at ambient temperatures. Unlike carne-de-sol, which may be considered only for local consumption, charque is often transported over long distances and consumed in regions distant from the point of its manufacture. It is not considered as a substitute for fresh meat but rather as an alternative in regions where supplies are limited.

Charque is ingredient for some Bolivian dishes like  Majadito or Majao.