Galician Salted Pork Head (Cachucha or Cacheira)
The salted pork head is one of the most flavorful and essential ingredients in the Galician pantry. Commonly known as Cachucha, Cacheira, or Cachola, this piece provides the tenderness, collagen, and intense flavor that distinguishes a good Galician stew.
Our pork head undergoes a process of traditional salting and curing that guarantees preservation, a firm texture, and a deep flavor that enhances any spoon dish. It includes highly valued parts such as the ear and snout, offering an unmatched variety of textures in every bite.
✨ Quality Guarantee: Tradition and Texture
By purchasing our Cachucha, you acquire:
- Intense and Authentic Flavor: The curing and salting process provides a complex and very characteristic flavor, essential in the cuisine of the slaughter and the Galician Carnival.
- Source of Collagen: The head is a piece rich in collagen and gelatin, which not only makes it tender and juicy after cooking but also enriches the broth and is beneficial for joint health.
- Culinary Versatility: Although its natural destination is the Galician stew, the cachucha is ideal for flavoring the broth, accompanying lacón with grelos, or it can even be shredded for tapas and scrambled dishes.
🧑🍳 Cooking Tips: The Key Step of Desalting
The salted pork head requires prior preparation that is essential for achieving perfect results:
- Desalting: This is the crucial step. The head must be completely submerged in cold water in a large container for at least 48 hours before cooking.
- Water Change: It is mandatory to change the water at least every 12 or 24 hours to ensure that excess salt is removed and it reaches the optimal point for cooking.
- Cooking: Once desalted, cook the head in clean and abundant water. Due to its thickness, it will require slow cooking, approximately 2 to 3 hours, until the meat is very tender and easily separates from the bone.
Tip: You can cook it alongside other salted meats from the stew (lacón, ribs) and then use that broth to cook the grelos or potatoes, adding an unmistakable flavor.
📦 Storage and Shipping
- Presentation: Whole piece (or half piece, specify), salted and cured, with bone.
- Weight: Average weight of the piece: 3kg
- Storage: Keep in a cool, dry place (ideally refrigerated) until desalting and subsequent cooking.
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