Cured and salted pork head

Reference:

Gaician Head of cured and salted pork

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Head of cured and salted pork also called here "Cacheira" or "Cachucha"

Open, clean, salted pork head, perfect to add to the typical Galician stew.

The cachuca or cacheira is also ideal for accompaniment of grelos or cabbages.

Smoked with natural smoke of oak wood (carballo).