Chalona de cordero

Chalona de cordero refers to a specific preparation of lamb meat in some Latin American countries, particularly in the Andean regions of Peru. To prepare chalona de cordero, the lamb meat is first salted and then left to dry, either in the sun or in a well-ventilated area, for several days.

This process preserves the meat and imparts a unique flavor and texture. Once dried, it can be stored for longer periods than fresh meat and can be rehydrated and cooked in various dishes. In some regions, the chalona is used in traditional stews or soups, providing a rich and concentrated meaty flavor.

As with many traditional foods, the specific preparation method and dishes in which it's used can vary based on local traditions and personal preferences.