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The 'cachola' or 'cachucha' of pork or pig's head is one of the most representative products of the typical Galician slaughter.
It is made from the head of the animal, salting it, smoking it with oak wood and maturing it in our cold storage rooms
The whole piece weighs a total of approximately 4 - 4.2 kilograms
We give you the option of choosing between these two presentation options: - Half head
- Whole piece
Whatever your choice, we assure you that the piece will be of the highest quality and taste.
Whatever your choice, we assure you that the piece will be of the highest quality and taste
It is very much associated its consumption to the so famous time of the carnival or 'Entroido' in our lands Ourensanas, and to the time of slaughters. Both in one as in the other, the cachola is the queen of Galician stews
It is a salted piece, so you must desalinate it the day before to eat it. Put it in a container full of water and leave it for a few hours submerged
The pork cachola cannot be missing in any Galician stew, the land of good food par excellence. To give more flavour to your dish, we recommend you to prepare it with some pieces of vegetables. The final combination will be exquisite. We send you the piece with the option you like the most; whole or half. It is not vacuum-packed
In case it is not desalted, you can keep it in a cool and dry place for 1-2 months without any problem. Avoid contact with direct sunlight and try to keep it at moderate temperatures. (10 / 15º approximately)
Cooking tips
Presentation
Preservation of the cachola
