{"title":"Freeze-Dried","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eLiofilizados artesanos de Zales \u0026amp; Rego: sabor concentrado, textura sorprendente y conservación natural. La despensa del futuro, con raíces.\u003c\/span\u003e\u003c\/p\u003e","products":[{"product_id":"garrapinada-almendra-cafe","title":"Penumbra de Café","description":"\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe Spanish-Catalan almendras garrapiñadas and the French praliné share a single technique: roast the almond, caramelise sugar to amber over the kernel, cool to a brittle shell. Coffee in Twilight uses the Marcona, the round, sweet, oil-rich Spanish almond from Andalucía and Valencia, and threads finely ground coffee through the caramel. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan\u003eThe almond is the lead and the caramel coat is structural rather than dominant; the praline-warm body of the kernel speaks first, the chlorogenic-acid bittersweet of the coffee threads through, the burnt-sugar butterscotch closes the loop.\u003c\/span\u003e\u003c\/p\u003e","brand":"zales-and-rego","offers":[{"title":"Default Title","offer_id":57142907437439,"sku":"SN-1801","price":14.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/files\/Productimages_PenumbradeCafe.jpg?v=1786568552"},{"product_id":"alcaparras-liofilizadas","title":"Perlas Secas","description":"\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe caper, the unopened flower bud of Capparis spinosa, is one of the oldest preserved foods in the Mediterranean repertoire, and one of its most singular flavours: a mustard-floral aromatic released from the bud's glucocapparin, plus the salt-cure brine of long preservation. Dry Pearls takes salt-cured capers and freeze-dries them. Vacuum sublimation removes water without heat, preserving cellular structure while concentrating flavour many times over per gram. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan\u003eThe result is a pearl-grey-green crisp globe with the dimensions of the original bud, but with the brine, the floral-mustard, and the saline finish amplified to an intensity unattainable in the hydrated form.\u003c\/span\u003e\u003c\/p\u003e","brand":"zales-and-rego","offers":[{"title":"Default Title","offer_id":57143017439615,"sku":"LI-2302","price":14.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/files\/Productimages_PerlasSecas.jpg?v=1786568127"},{"product_id":"jerky-iberico-liofilizado","title":"La Cura Seca","description":"\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003ePresa de cerdo ibérico is the shoulder cap of the Iberian pig, one of the most marbled cuts on the entire animal. The presa marinates in the house's own chipotle BBQ sauce, tomato, onion, cane sugar, miel, chipotle, sea salt, garlic, cumin, pimentón and bay laurel, slow-cooked through the marinade and freeze-dried into mahogany shards with translucent fat sparkle. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan\u003eThe high oleic-acid fat of bellota Ibérico is what makes the desiccation chemically viable, monounsaturated, structurally stable, surviving the vacuum sublimation intact and re-melting at body temperature on the tongue.\u003c\/span\u003e\u003c\/p\u003e","brand":"zales-and-rego","offers":[{"title":"Default Title","offer_id":57143040868735,"sku":"LI-2304","price":21.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/files\/Productimages_LaCuraSeca.jpg?v=1786568417"},{"product_id":"nubes-de-la-mancha","title":"Nubes de La Mancha","description":"\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eArtisan semicurado Manchego, raw Manchega ewe milk, organic D.O., is blended with milk and freeze-dried into airy crystalline ivory tiles. The egg lysozyme used in DOP Manchego carries through to the freeze-dried form. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan\u003eManchego differs from Parmigiano in fat composition: sheep milk carries far more butterfat than cow's milk, and a higher proportion of medium-chain fatty acids, caproic, caprylic, capric, which carry the lanolin and characteristic ovine notes. When freeze-dried, those acids and their ester volatiles concentrate; the lanolin signature of well-aged Manchego is amplified rather than masked.\u003c\/span\u003e\u003c\/p\u003e","brand":"zales-and-rego","offers":[{"title":"Default Title","offer_id":57218139193727,"sku":null,"price":17.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/files\/Productimages_NubesdeLaMancha.jpg?v=1786568265"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/collections\/ZALES_REGO_ABRIL_00037_aace8ed0-79a6-476b-84f8-8a0e65a85416.jpg?v=1777907665","url":"https:\/\/www.zalesrego.com\/en-es\/collections\/liofilizados.oembed","provider":"Zales \u0026 Rego","version":"1.0","type":"link"}