deSILVA'S says: Depth of flavour combines with melt-in-the-mouth texture for a seriously delicious cured meat - fantastic addition to the charcuterie board and also makes a cracking sandwich!
Cachaço is taken from the nape of the neck and is highly marbled and moist.
This cachaço comes from the Bísaro pig bred in the north of Portugal - in the Tràs-os-Montes province (behind the mountains). It has been thinly sliced and cured for 6 months.
Product Weight: 100gFor a list of our delivery costs click here: Delivery Information.