The Cachuela Extremeña, also called Caldillo is a typical product of the province of Badajoz. Although it is true, it is consumed throughout Extremadura

The traditional grandmothers and mothers used to make it at home, during the time of slaughter and consumed it all year round, given its condition of sausage

Made in a Traditional and Artisan way with:

White butter

Iberian Pig White Lard.

White Lard from Iberian Pigs

Pig Liver.

Pig Liver

Garlic, salt, pepper, cumin and paprika de la Vera

In airtight package of 500 grs.

In airtight package of 500 grs