{"title":"Butters","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eLa despensa esencial de Zales \u0026amp; Rego. Productos de fondo de armario seleccionados para tener siempre a mano lo mejor de la despensa española.\u003c\/span\u003e\u003c\/p\u003e","products":[{"product_id":"mantequilla-miel","title":"La Colmena","description":"\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eA four-element compound butter built around the cultured-cream-and-honey axis. Cultured butter, the lactic ferments give the diacetyl complexity that uncultured cream butter lacks, is folded with miel, vanilla extract and sea salt. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan\u003eThe proportions are deliberate: the honey is meaningful but not dominant, the butter remains a butter, the cultured-cream lactic top-note is preserved as the lead. Vanilla extends the sweet register and harmonises with the honey's floral fraction; sea salt is the structural counterpoint that prevents the butter from sliding into pure sweetness.\u003c\/span\u003e\u003c\/p\u003e","brand":"zales-and-rego","offers":[{"title":"Default Title","offer_id":57142931784063,"sku":"MQ-2102","price":15.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/files\/Productimages_LaColmena.jpg?v=1786564648"},{"product_id":"mantequilla-modena","title":"La Barrica","description":"\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eA cultured butter infused with vinagre de Módena and a measure of miel, the Modena-balsamic-and-honey axis on a cultured-cream base. Cultured butter is folded with reduced balsamic and honey, stabilised with ascorbic acid and seasoned with sea salt. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan\u003eThe technical discipline is in the reduction: raw balsamic carries enough free acetic acid to break a butter emulsion if added directly, so the vinagre de Módena is reduced to syrup before incorporation, concentrating the cooked-must sugars and lowering the free acid until the balsamic folds in as a stable, emulsion-friendly element. The result is a cream-coloured butter marbled with dark mahogany streaks: butter cream, fig, raisin, treacle, oak, rounded balsamic acidity.\u003c\/span\u003e\u003c\/p\u003e","brand":"zales-and-rego","offers":[{"title":"Default Title","offer_id":57142933094783,"sku":"MQ-2103","price":18.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/files\/Productimages_LaBarrica.jpg?v=1786564824"},{"product_id":"mantequilla-compuesta","title":"La Botica","description":"\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eA cultured butter built on Escoffier's Beurre Bercy logic, shallot-lemon-herb-vinegar folded into soft cultured cream, but the vinegar choice shifts the dish from French bistro to Spanish kitchen. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan\u003eThe recipe is strict: cultured butter, shallots, lemon juice, vinagre de jerez, parsley, sea salt, lemon zest, pepper and thyme. The Jerez vinegar contributes the oxidative-walnut depth of the solera tradition that white wine vinegar cannot match. A pale yellow butter flecked green and amber, with a sustained shallot-citrus-herb-sherry aromatic that announces itself as the disc melts onto hot meat or fish.\u003c\/span\u003e\u003c\/p\u003e","brand":"zales-and-rego","offers":[{"title":"Default Title","offer_id":57142947217791,"sku":"MQ-2105","price":18.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/files\/Productimages_LaBotica.jpg?v=1786564957"},{"product_id":"mantequilla-il-giardino","title":"Mantequilla il Giardino","description":"\u003cp dir=\"auto\" class=\"PDq2pG_selectionAnchorContainer\"\u003eA four-element compound butter that holds the Caprese dish together: tomato, basil and salt folded into cultured butter. The ingredient list is short and the architecture clean: cultured butter, sun-dried tomato, fresh basil and sea salt.\u003cspan class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eThe choice of sun-dried tomato over fresh is structural rather than stylistic. Sun-drying concentrates the tomato’s glutamate and lycopene many times over per gram, removes watery green top notes, and shifts the volatile profile towards caramelised, Maillard-like notes. The result is a butter that delivers tomato umami and colour without diluting the emulsion.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eBasil’s aromatic compounds are highly soluble in butterfat—far more so than in water—so chiffonaded basil folded into soft cultured butter releases more flavour than basil scattered over a water-rich dish. Salt forms the third pillar, enhancing the tomato’s glutamate through the classic salt–glutamate synergy.\u003c\/p\u003e","brand":"zales-and-rego","offers":[{"title":"Default Title","offer_id":57456698556799,"sku":"MQ-2106","price":15.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/files\/ChatGPTImage16sept2026_15_50_11.png?v=1789566620"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/collections\/ZALES_REGO_ABRIL_00034.jpg?v=1777907611","url":"https:\/\/www.zalesrego.com\/collections\/mantequillas.oembed","provider":"Zales \u0026 Rego","version":"1.0","type":"link"}