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Beef Cachopos with Serrano Ham and Flor de Esgueva

€20,90

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Galician Beef Cachopos and Flor de Esgueva Cheese: A Mature and Powerful Flavor

This cachopo is our proposal for those who appreciate intense flavors and the character of a good cured cheese. By combining the tenderness of Galician beef with a long-aged sheep cheese like Flor de Esgueva, we achieve a rich and complex gastronomic experience.

Our cachopos are made with:

Galician Beef: We use thin fillets of the best Galician beef, which provide the necessary juiciness to balance the strength of the filling.
The Intense Filling:
- Serrano Ham from the Cellar: The saltiness and curing of the serrano ham.
- Old Flor de Esgueva Cheese (Cured Sheep): This cheese is made from raw sheep's milk and is aged for a minimum of 7 months. Its main characteristic is its powerful, balanced flavor and buttery texture that melts wonderfully, leaving a persistent aftertaste with nutty notes.
Artisanal Preparation: Hand-assembled in our workshop, with a coating that perfectly seals the meat and filling, ready to be fried until achieving a golden and crispy crust.

✨ Quality Guarantee: The Power of Sheep Cheese

This cachopo stands out from more classic versions due to the quality and flavor profile of its cheese:

Deep Flavor: The choice of Flor de Esgueva brings a maturity and powerful character that elevates the cachopo from a simple hearty dish to a gourmet experience for adults.
Melting Texture: Despite being a cured cheese, its buttery texture ensures that the cheese melts properly with heat, creating a smooth and homogeneous filling in the center.

🧑‍🍳 Cooking Tips: Respecting the Cured Filling

The key to this cachopo is to give the cheese enough time to melt despite its curing:

Controlled Temperature: Fry the cachopo in plenty of oil over medium-low heat. It is essential to avoid high heat so that the cheese, which is denser, reaches melting temperature without burning the breadcrumb coating.
Slow Cooking: Allow it to fry slowly, turning it carefully several times until the coating is completely golden.
Pairing: The intense flavor of Flor de Esgueva pairs very well with a robust red wine (such as a Ribera del Duero or Rioja) or even a full-bodied craft beer.

📦 Storage and Shipping

Presentation: A piece of beef cachopo, vacuum-packed, uncooked.
Conservation: Keep refrigerated (between 2∘C and 6∘C). We recommend consuming it within 5 days to ensure the best quality of the coating.