Cured and boneless , Galician pork
Warning: Last items in stock!
|Info allergens||Does not contain allergens|
Half head of cured and salted pork also called here "Cacheira", "Cachucha" or "Cachola"
Pork head open, boneless and salty, perfect to add to the typical Galician stew.
Cachuca or cashmere is also ideal for accompaniment of turnip greens or cabbage.
Smoked with natural smoke from oak wood (carballo).