€15
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Pork Cachopos: The Tender and Juicy Option for Everyone
Although the cachopo is famous for its beef version, the variant made with pork has gained immense popularity. We use Pork Loin, a cut that, when sliced thin, becomes exceptionally juicy and tender when fried.
Our Cachopos are made daily in our workshop with a focus on classic flavor:
- Tender Pork Meat: The base consists of two fillets of pork loin, which is lean yet juicy, and we prepare them thin to ensure quick and even cooking.
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Classic and Quality Filling:
- Serrano Ham: The traditional and salty flavor of cellar-aged serrano ham.
- Melted Cow Cheese: We use a quality cow cheese, selected for its excellent ability to melt without dripping and for its mild flavor that perfectly complements the pork.
- Golden Breading: A crispy coating that seals the filling and provides that irresistible texture.
✨ Quality Guarantee: Tender and Versatile
This pork cachopo is the perfect choice if you are looking for a tasty, hearty dish with the following advantages:
- Superior Juiciness: The pork loin retains great juiciness even after frying, making it highly appreciated by lovers of tender meat.
- Family Option: Being pork, it usually has a milder flavor, making it an excellent choice to introduce cachopo to children or those who prefer white meat.
🧑🍳 Cooking Tips: To Prevent the Cheese from Leaking
Your cachopo will arrive vacuum-sealed and ready to cook.
- Check the Sealing: Before frying, gently press the edges to ensure the filling is well sealed by the breading. If necessary, you can seal it with a wooden toothpick.
- The Perfect Fry: Heat plenty of oil to a medium temperature. Fry the cachopo over medium heat so that the pork loin cooks well inside and the cheese melts without burning the outside.
- Resting Time: Once golden and crispy on both sides, remove it onto absorbent paper. Let it rest for 1 or 2 minutes before cutting.
- Side Dish: Ideal with a side of potatoes (fried or roasted) and a garden salad to lighten it up.
📦 Storage and Shipping
- Presentation: One piece of pork cachopo, vacuum-sealed, uncooked.
- Storage: Keep in the refrigerator. Consume preferably within 5 days of receipt. It is a product that can be frozen without any problem.
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Carnicería Frebas
Comprar Carne Gallega is an online shop specialising in high-quality Galician meat, selected directly from local farmers.
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