Wild animal species such as chigüiro (Hydrochoerus isthmius), have aroused great interest in the organoleptic quality of their meat, being much desired as a source of ancestral protein and as a typical food, in particular this species could be in danger of extinction Therefore, different levels of research can help protect it through the development of livestock exploitation such as animal husbandry farms and studies of the properties of meat both for direct consumption or for processing. The objective of the present study was to characterize chigüiro meat and prepare a cooked ham pressed from mixtures of chigüiro meat and pork, initially assessing parameters such as moisture, ash, CRA, pH, fat and protein in chigüiro meat using international AOAC methodologies (2005). Treatments were made with the following substitutions, (Trat.1): 50% chigüiro meat mixture - 50% pig meat, treatment two (Trat.2): 75% chigüiro meat mixture - 25% pig meat, treatment three (Trat.3): 100% chigüiro meat and finally a control sample consisting of 100% pork was taken, subsequently assessing quality parameters such as the texture profile which includes: hardness, chewiness, cohesiveness and elasticity, color , functional characteristics such as pH and CRA and finally a sensory analysis evaluating parameters such as color, flavor, texture, appearance and general acceptance. As a result of the characterization of chigüiro meat, it was found that it has 77.40% moisture, 3.88% ash, 53.40% CRA, 4.05% fat, 93.33% moisture based protein and a value of 6.29 for the pH, with respect to the texture profile a significant difference was found at a level (P≤0.05) between the control sample and the treatments for the hardness and chewable parameters, while the cohesiveness and the elasticity did not show a significant difference at one level (P≤0.05). The color analysis found that there is a significant difference between the L * and h * parameters, however there was no significant difference at one level (P≤0.05), with respect to the parameters a, b, and c respectively. PH and CRA were found to show significant differences at one level (P≤0.05), Finally, the sensory analysis showed that the best sample was Trat 1: 50% - 50% chigüiro meat and pork. Concluding that the ham with chigüiro meat replacement is technologically feasible under the formulation of 50% -50% in meat, becoming a food alternative for the department of Córdoba.