{"title":"Charcuterie \u0026 Cheeses","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eCharcutería y quesos artesanos de pequeños productores. Piezas curadas, ahumadas y maduradas con criterio desde 1888.\u003c\/span\u003e\u003c\/p\u003e","products":[{"product_id":"bretema-de-wagyu","title":"Brétema de Wagyu","description":"\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eCecina is the Castilia-Leon tradition of air-curing salted beef from mature mountain cattle, the spiritual sibling of prosciutto, built on beef rather than pork. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan\u003eJamones Asle applies that technique to the marbled flesh of Wagyu beef, whose intramuscular fat dissolves below body temperature and whose oleic-acid character mirrors that of bellota Ibérico pork. The combination of Castilian salt-cure and Wagyu marbling produces meat that reads as a hybrid of cecina and prosciutto, with a creamy oleic richness no European cured beef can match. Sliced gossamer-thin, dark mahogany, shot through with translucent ribbons that liquefy on the tongue.\u003c\/span\u003e\u003c\/p\u003e","brand":"zales-and-rego","offers":[{"title":"Default Title","offer_id":57070656061823,"sku":"CH-1202","price":39.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/files\/Productimages_Bretema.jpg?v=1786563496"},{"product_id":"jamon-sombra-encina","title":"Sombra de Encina","description":"\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eJamón ibérico de bellota sits at the apex of cured-pork production, and Jamones Asle is the Spanish house behind this one. The pig is the cerdo ibérico, the black-hoofed pata negra breed that has roamed the dehesa, the oak savannah of western Spain, for at least three millennia. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan\u003eDuring the montanera, October to February, the animal feeds exclusively on acorns and pasture grasses, and the high oleic-acid fat that develops in this season is what makes the finished slice translucent and gives the bite its melting-on-tongue character. The leg is salted, washed and aged in temperature-controlled secaderos and natural bodegas for at least three years, often longer for the bellota grade. Sliced paper-thin, the meat reads ruby-garnet, luminous, and melts at body temperature.\u003c\/span\u003e\u003c\/p\u003e","brand":"zales-and-rego","offers":[{"title":"Default Title","offer_id":57142584410495,"sku":"CH-1201","price":32.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/files\/Productimages_SombraDeEncina.jpg?v=1786563716"},{"product_id":"lomito-iberico","title":"El Lomo Fino","description":"\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe lomito, also cabecero or cabecera de lomo, is the upper neck-shoulder portion of the loin, where the muscle carries notably more intramuscular fat and slightly more collagenous connective tissue than the rear loin. During long curing that collagen breaks down to gelatin, giving the cured meat a softer, juicier mouthfeel than standard lomo. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan\u003eJamones Asle hand-rubs the cabecero with sea salt and pimentón, with sugar in the cure, and dry-ages it through secadero and bodega until the paprika cure forms an orange-vermilion exterior crust over a deep crimson interior marbled with luminous nutty fat.\u003c\/span\u003e\u003c\/p\u003e","brand":"zales-and-rego","offers":[{"title":"Default Title","offer_id":57142601875839,"sku":"CH-1203","price":17.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/files\/Productimages_ELLomoFino.jpg?v=1786563342"},{"product_id":"lomo-iberico","title":"El Lomo Mayor","description":"\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eLomo ibérico de bellota is the rear section of the loin, leaner than the neck-shoulder cut, longer-cured, denser in muscle, with a more concentrated paprika-and-pork register. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan\u003eJamones Asle builds the cure on sea salt, pimentón, dextrose, spices and traditional preservatives; ascorbic acid and ascorbate stabilise the colour. The exterior is the canonical paprika-vermilion crust; the interior is a deep ruby-crimson, more uniform than the fattier cut, with fine fat veining throughout. Where the softer cabecero cut is more luxurious and melting, this is the more architectural cut: cured pork that holds its line on a board.\u003c\/span\u003e\u003c\/p\u003e","brand":"zales-and-rego","offers":[{"title":"Default Title","offer_id":57142610723199,"sku":"CH-1204","price":16.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/files\/Productimages_ElLomoMayor.jpg?v=1786563162"},{"product_id":"la-paciencia","title":"La paciencia","description":"\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eBodegas Pérez Arquero is the organic-certified estate beside the Tembleque railway station in Toledo, La Mancha, built around a single herd of Manchega ewes and the hands of master cheesemaker Carlos Molina. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan\u003ePaciencia is the house's curado expression, held six to twelve months in the cellar. That time deepens the buttery lactic register into walnut, dried fruit, and a hint of chocolate, while the paste firms toward the early crystalline structure of a properly aged Manchego. The aftertaste runs long and intense, without losing the underlying butter.\u003c\/span\u003e\u003c\/p\u003e","brand":"zales-and-rego","offers":[{"title":"Default Title","offer_id":57465616040319,"sku":null,"price":19.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/files\/Productimages_LaPaciencia.jpg?v=1786563884"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/collections\/ChatGPT_Image_29_abr_2026_10_14_08.png?v=1777907588","url":"https:\/\/www.zalesrego.com\/en-es\/collections\/charcuteria-y-quesos.oembed","provider":"Zales \u0026 Rego","version":"1.0","type":"link"}