DESCRIPCTION:
In the cuisine of Extremadura (Spain), cachuela is a traditional dish made with pork liver fried in lard, garlic, onion, De la Vera paprika, black pepper, bay leaf and other spices, which is mashed to obtain a spreadable, creamy texture.
Serving suggestions: It is mainly eaten on toast and canapés or as an accompaniment to other dishes.
Store in a cool, dry place. Once opened, it is recommended to keep refrigerated and consume within 5 days.
