"to burn meat"

The vegetarian decides to forego her principles to carry charque kan on the El Choro trek in Las Yungas.

The Quechua word CHARQUI identifies a cured meat once supplied in tambos along Incan roads as a source of nutrition that could withstand long journeys.  The drying process in high altitudes of the antiplano proved ideal for the preservation of llama meat.  Charqui's significance changed after its industrialization in charqueadas, particularly in Uruguay.  However, it can still be purchased "fresh" in mercados (where further drying may be necessary to keep away the worms).