Cachopo is, along with fabada, the most emblematic dish of Asturian cuisine, although its popularity has far crossed the borders of the Principality of Asturias. As a good traditional preparation that it is, Asturians defend it with pride and that is why its authenticity is not trivial.
Do not confuse the Asturian cachopo with a San Jacobo, or with a cordon bleu, since both are made with cooked ham, unlike cachopo. For some time now, the custom of approaching cachopo from a more creative approach has spread, adding certain variations to the original recipe with the aim of innovating and surprising.
But if what you are looking for is a cachopo faithful to its origin and authenticity, there are certain criteria that you can look at. These apply whether you go to a restaurant or cider house, or if you want to do it at home. Here are the clues to recognize a good cachopo when you see it in front of you.
Don’t be fooled: cachopo has to be made with beef. If it is pork or chicken, we are no longer talking about a real cachopo. Furthermore, if possible it should be PGI Asturian Veal. To spin it even finer, the ideal is for it to be from the top part of the cow, as it will be juicier.
Size can be a reliable indicator, since good cachopos usually come in XXL size, although it is not essential. The fillet should not be too thin or too thick.
There are those who give cachopo a twist by coating it with panko or crushed kikos. It’s another approach, but the real cachopo is coated with flour, beaten egg and traditional breadcrumbs. The layer of batter should completely cover the meat, without any ‘bald’ areas, but it should not be excessively thick either. Of course, the batter has to be crispy, it cannot be cracked, soft or oily.
Let’s move on to a crucial point: the filling of the cachopo. This must be proportionate, where all the elements have a balance in flavor, without one overshadowing the other. The ham must be of quality, although not necessarily expensive. A good serrano ham that does not have a lot of salt is enough.
As for cheese, your best bet is to opt for an Asturian one, such as Cabrales, Oscos, Ovín or Vidiago. Of course, remember that flavors cannot cancel each other out, so cheeses that are too strong are not a good alternative. Another essential criterion for a good cachopo is that the cheese is spread throughout the interior and completely melted, so much so that it overflows when you cut it.
Finally, although the cachopo itself is not appealing, its garnish is another hallmark of quality. The authentic cachopo is served accompanied by French fries and peppers. Do you want to be even more meticulous? A previously poured cider for drinking adds to the authenticity.
