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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Asturias, Spain
II
Description
Asturias's monumental breaded cutlet — two large thin slices of veal or beef encasing a filling of jamón and Asturian cheese (typically Afuega'l Pitu or Cabrales), breaded and fried in olive oil to a deep golden crust. A fully executed cachopo is enormous — sometimes covering an entire plate — and the interior must reveal a liquid core of melted cheese when cut. Cachopo is the defining dish of the Asturian sidrerías, always accompanied by roasted red peppers, chips, or salad. There is nothing sophisticated about it. It is a powerful dish of cold-climate hospitality.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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