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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
Net weight:
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
