Cachuela extremeña

Melt lard in a large pan. When half-melted add chopped garlic, the liver and pepper and leave on low heat for 10 minutes. When the liver is done remove everything from the lard and let cool a bit. Place in a food processor and blend with a bit of the lard until smooth or nearly smooth, country-style. Return to the pan containing the remaining lard, adding the cumin, salt and the La Vera paprika mixing well and making sure the paprika doesn’t burn in the lard’s residual heat. Mix some more, salt to taste, then set to cool. When it’s cool enough pour the “cachuela” into glass flasks with hermetic tops. As it cools the lard will rise to the top of the flasks forming a 2 cm-thick layer. If so desired you can mix during the cooling process so that the lard is blended throughout.