Cachuela Extremeña terrine, also known as Caldillo, is made from pork liver fried in Iberian pork lard with bay leaves, garlic, salt and paprika. It is a very typical product from the south of Extremadura and Andalusia, used to eat raw spread on toast or for making many culinary recipes, as it can be used as a base for frying as a substitute for oils.
Tarrina de Caldillo
€4.08
Made from the best lard, liver, salt, denomination of origin paprika, black pepper, nutmeg, cumin, anise, clove, cinnamon, bay leaf, onion and fresh garlic.
natural curing
handmade product
raised in freedom
Description
Additional information
| Certification: |
Products from Extremadura |
|---|---|
| Iberian breed percentage: |
From 50 to 100% Iberian |
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