Cachena comes from the border between Spain and Portugal.
It's a small-sized breed, raised in grazing spaces all year long.
Despite their light weight after slaughter, the meat quality is astounding. The flesh is pale pink in calves to more intense red in mature animals. Intramuscular fat is present in small amounts just to make the meat tasty. After cooking, the meat is juicy and tender.
In Portugal, it has a protected designation of origin: « carne cachena da peneda DOP ».
Cooking tips :