A family and their small herd of llamas in Canas, Cuzco, Peru. Nieves Callasi.
TAFOS Photographic Archive/PUCP, Lima, Peru.The importance of domesticated llamas and alpacas to the Incas is
demonstrated by their comparable mythical origins from lakes and springs. They
first appeared with Inca ancestors who emerged from a cave at Pacariqtambo
(see Myths, Origin), enjoyed a mythical and ritual life, which paralleled that of
humans, and were associated with events surrounding the end of the world.
Llamas could also be mummified, or burned and placed in tombs of deceased
nobility. Camelids provided the Incas with meat and fiber and were used as
beasts of burden. Their skin, sinew, tallow, and bones were made into usable
products, their dung fertilized fields and was burned as fuel, and they played
major roles in ceremonial life. Although the early Spanish chronicles
emphasized the large numbers of camelids in state-controlled herds, John V.
Murra indicates that community flocks, usually tended by younger villagers,
were also present.
Camelids were consumed both as fresh meat and as dried and salted charqui
(meat), although their regular consumption was likely restricted to elites and to
the Inca armies. Otherwise, camelid meat was somewhat of a luxury for
commoners, only available during ceremonial occasions or through widespread
distribution after sacrifices. In addition to its use as a lubricant, camelid fat was