charqui

The Spaniards of Mexico name it “tasajo,” while those of Peru style it “charqui.”

Homely indeed were the additions thus made to their daily ration of charqui beef, horse-flesh or kangaroo.

Then Guapo skinned him, and cut him into strips, and dried him into “charqui,” and carried him on board the raft.

Maize and charqui were packed into knapsacks for the march, and the pirates rowed ashore to open the campaign.