{"id":17288,"date":"2019-01-30T15:25:08","date_gmt":"2019-01-30T14:25:08","guid":{"rendered":"https:\/\/www.patatasconde.com\/patacas\/cachelos-3kgr\/"},"modified":"2021-09-13T12:40:02","modified_gmt":"2021-09-13T10:40:02","slug":"cachelos","status":"publish","type":"product","link":"https:\/\/www.patatasconde.com\/en\/cachelos","title":{"rendered":"Cachelo"},"content":{"rendered":"

Do you want to know the origin of the Galician word cachelo<\/em><\/strong>?<\/h2>\n

Its definition is similar throughout the Galician geography. However, there are nuances in what people understand when they say cachelo, <\/em>depending on the area they inhabit.<\/p>\n

In the inland territories of Galicia, cachelos<\/em> are potatoes that are chopped and cooked with salt and water. During the tough years after the Spanish Civil War, the pieces, or cachos<\/em> in Galician, obtained from the parts of the potato not used when planting, were cooked with skin.<\/p>\n

However, in the inland territories a cachelo<\/em> is usually a potato cut into pieces, but with something special. The cut can not be clean; instead, the potato must be crushed, or escachada<\/em> in Galician. This is how we get the unique taste of the cachelo.<\/em><\/p>\n

On the other hand, in the coastal areas of A Coru\u00f1a and Pontevedra, known as the Atlantic Galicia, the cachelo<\/em> is a potato boiled with its skin in water and salt. A bay leaf may be added while the potatoes are cooked.<\/p>\n

The Kennebec is the most widespread potato variety in Galicia. It is the predominant potato in the Galician areas of Berganti\u00f1os, Terra Ch\u00e1 and in our sub-area: A Limia. Due to its weather conditions, the characteristics of our soil and the conscientious cultural work of our people, the product we obtain presents an exceptional culinary quality.<\/p>\n

Characteristics of the cachelo<\/em><\/h2>\n