{"title":"Productos Destacados","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eLo más seleccionado del catálogo Zales \u0026amp; Rego. Productos de edición limitada, temporada y archivo para paladares exigentes.\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":"mermelada-tomate-piparra","title":"Contradicciónes","description":"\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eA long-cooked confit crossing two registers: the Basque piparra, the small, mildly spicy pickled green pepper from Ibarra and the Goierri valley, and the slow-cooked tomato confit of the Mediterranean canon. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan\u003eWhole tomatoes reduce with sugar, vinegar, and salt until concentrated; piparras are stripped, chopped, and folded in late so their fresh, pickle-bright character survives the cook. The result reads as a tomato confit lifted by an unmistakable Basque pickle note, sweet-acid-pungent at first taste, vegetal-fresh underneath.\u003c\/span\u003e\u003c\/p\u003e","brand":"zales-and-rego","offers":[{"title":"Default Title","offer_id":57141789458815,"sku":"CF-1604","price":14.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/files\/Productimages_Contradicciones.jpg?v=1786551517"},{"product_id":"ruta-de-las-especias","title":"Puerta Vieja de Oriente","description":"\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe pimiento del piquillo de Lodosa DOP is the patriarch of preserved peppers: small, heart-shaped, hand-harvested, wood-roasted, peeled by hand without water. This chutney sets that pepper within a Major-Grey-style architecture: onion, brown sugar, lime juice, balsamic of Modena, extra virgin olive oil, garlic, sweet pimentón, sea salt, clove and nutmeg. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan\u003eNavarran terruño pulled through the British-Indian colonial preserve tradition without losing its native voice. The piquillo's caramelised pulp leads, lime cuts through, balsamic deepens the cooked-must umami, and clove and nutmeg supply the warm-spice register that places it in its family.\u003c\/span\u003e\u003c\/p\u003e","brand":"zales-and-rego","offers":[{"title":"Default Title","offer_id":57141797519743,"sku":"CF-1607","price":15.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/files\/Productimages_PuertaVieja.jpg?v=1786551895"},{"product_id":"zanahorias-baby-encurtidas","title":"La Lluvia Echa Raíces","description":"\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003ePickled vegetables are an ancient gesture, preservation, brightness, structural counterweight, and carrot is among the most natural fits. When the Rain Grows Roots is whole baby carrots in a vinegar brine seasoned with cardamom, thyme, black pepper, salt and sugar. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan\u003eCardamom is the signature: a green-aromatic warm spice arriving unexpectedly inside a vegetable pickle, lifting the carrot beyond its earthy-sweet baseline. The brine is calibrated so the carrot stays bright and snappy without sliding into sour.\u003c\/span\u003e\u003c\/p\u003e","brand":"zales-and-rego","offers":[{"title":"Default Title","offer_id":57141920137599,"sku":"CN-2402","price":13.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/files\/Productimages_LaLluvia.jpg?v=1786552869"},{"product_id":"chipotles-dulces","title":"Melaza de Humo","description":"\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe chile chipotle is the soul of this jar: chīlpōctli in Nahuatl, smoked chile, the mature red jalapeño of Veracruz and Puebla after seventy-two slow hours over pecan, oak or mesquite smoke. A green-grass jalapeño becomes leather-dark, oil-rich, deeply phenolic, carrying a smoke aromatic no other chile delivers. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan\u003eCane sugar is the slow-cooking medium, softening the dried flesh into a spoonable conserve and converting to dark caramel as it goes; onion lends allium body; bay laurel threads a green-aromatic Mediterranean signal that grounds the Mexican smoke. Dense, dark-mahogany, three-layered: smoke first, then sweet, then heat.\u003c\/span\u003e\u003c\/p\u003e","brand":"zales-and-rego","offers":[{"title":"Default Title","offer_id":57142206792063,"sku":"SAL-1103","price":17.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/files\/Productimages_Melaza.jpg?v=1786554026"},{"product_id":"salsa-bbq","title":"Brasa Americana","description":"\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eAmerican barbecue sauce is a regional folkloric tradition: Kansas City sweet-and-thick, Memphis vinegar-and-pepper, Texas mustard-and-coffee, Carolina vinegar-and-mustard. American Embers takes the Kansas City scaffold and reads it through the Spanish-Mexican axis. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan\u003eThe base is concentrated tomato and onion, sweetened with cane sugar and miel, sharpened with vinegar and ascorbic acid, seasoned with garlic, cumin, sweet pimentón, salt and bay laurel. Chipotle brings the cold-smoke bass and a controlled chilli heat, smoky from two directions at once: oak-smoked paprika and oak-smoked chile.\u003c\/span\u003e\u003c\/p\u003e","brand":"zales-and-rego","offers":[{"title":"Default Title","offer_id":57142214427007,"sku":"SAL-1104","price":14.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/files\/Productimages_BrasaAmericana.jpg?v=1786553501"},{"product_id":"sel-du-ponant","title":"Sel du Ponant","description":"\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe salt marshes of the Île de Ré were first worked between the twelfth and thirteenth centuries by the monks of Saint-Michel-en-l'Herm. By the nineteenth century the marshes covered nearly a fifth of the island, worked by a thousand sauniers. Industrial pressure in the twentieth century pushed the producers to organise, culminating in 1942 with the founding of the Coopérative des Sauniers de l'Île de Ré, which today unites most of the island's producers across more than four hundred hectares of marsh. \u003c\/span\u003e\u003cspan\u003eIn 2023, the island's salt and Fleur de Sel received IGP status from the European Union. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan\u003eThe method has not changed in a thousand years: coarse salt forms at the bottom of natural clay basins, harvested by hand with a simoussi, piled into pyramids to dry, and packaged each September. No chemical weedkillers, no washing, no additives.\u003c\/span\u003e\u003c\/p\u003e","brand":"zales-and-rego","offers":[{"title":"Default Title","offer_id":57142540665215,"sku":"EP-2205","price":17.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/files\/Productimages_SelDuPonant.jpg?v=1786555897"},{"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":"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":"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":"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":"flan-cafe","title":"Los Latidos","description":"\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eFlan is the Spanish-Iberian crème caramel tradition, descended from the Roman patina and codified across Spain, Portugal and Latin America as a luxury dessert centred on egg, dairy, sugar and caramel. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan\u003eLos Latidos takes that scaffold and adds two contemporary moves: mascarpone for richness and a soft tangy top note, and finely brewed coffee for the dark-bittersweet bass. The custard is finished with vanilla extract and natural cream; a glossy amber-mahogany caramel cap crowns the dessert. Balanced sweet-bitter from the burnt-sugar caramel, bittersweet from the coffee, creamy from the mascarpone, eggy from the yolk, vanilla-warm from the extract.\u003c\/span\u003e\u003c\/p\u003e","brand":"zales-and-rego","offers":[{"title":"Default Title","offer_id":57143112761727,"sku":"PT-2503","price":13.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/files\/Productimages_LosLatidos.jpg?v=1786569096"},{"product_id":"arroz-con-leche-de-coco","title":"El Arrozal de Coco","description":"\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe rice pudding tradition is one of the world's oldest desserts. Spanish arroz con leche, Italian budino di riso, Greek rizogalo, Indian kheer. Coconut Rice Fields is the Asturian arroz con leche crossed with Southeast Asian aromatic rice, short-grain rice cooked in whole milk and coconut milk, with sugar, lime zest, kaffir lime leaf, lemongrass, sea salt, star anise and cinnamon. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan\u003eThe coconut milk softens the rice and coats the grains in a creamy lipid that carries the volatile aromatics; kaffir lime delivers the citrus-floral top note; lemongrass adds a lemony-grass aromatic; star anise and cinnamon ground the dish in Mediterranean spice.\u003c\/span\u003e\u003c\/p\u003e","brand":"zales-and-rego","offers":[{"title":"Default Title","offer_id":57143117447551,"sku":"PT-2502","price":13.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/files\/Productimages_ElArrozaldeCoco.jpg?v=1786568891"},{"product_id":"cajeta-artesanal","title":"La Cabra Quemada","description":"\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eCajeta is the Mexican (Celaya, Guanajuato) goat-milk version of dulce de leche, the signature long-cooked milk caramel of Latin America. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan\u003eThe technique is patient: pasteurised goat milk, sugar, water, cinnamon and bicarbonate of soda are reduced together over low heat for four to six hours, until lactose and proteins caramelise into a dark-amber spreadable paste. Bicarbonate raises the pH, prevents curdling and aids browning. The goat milk delivers a more pungent, slightly tangy finish than the bovine dulce de leche of Argentina, caprylic notes intermingle with caramelised milk solids. The Burnt Goat has the slight goat-musk that distinguishes it from cow's-milk caramel, plus the longer-cooked burnt-sugar deeper register.\u003c\/span\u003e\u003c\/p\u003e","brand":"zales-and-rego","offers":[{"title":"Default Title","offer_id":57143126131071,"sku":"PT-2505","price":13.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/files\/Productimages_LaCabraQuemada.jpg?v=1786569281"},{"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"},{"product_id":"la-ventana-del-huerto-1","title":"La ventana del Huerto","description":"\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eChutney was forged in nineteenth-century colonial Bengal and codified by the Major Grey lineage; this house version inherits the skeleton - fruit, sugar, vinegar, raisins, ginger, warm spice, and re-tunes it through a Mediterranean register. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan\u003eGranny Smith style green apple reduces with brown sugar and vinegar, threaded with onion, raisins, garlic, and olive oil, seasoned through with pimentón, pepper, cardamom, clove, orange peel, brandy, and ginger. The brandy delivers depth, the orange peel is the citric backbone, and cardamom and clove establish the warm-spice register.\u003c\/span\u003e\u003c\/p\u003e","brand":"zales-and-rego","offers":[{"title":"Default Title","offer_id":57385695969663,"sku":"CF-1611","price":13.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/files\/Productimages_LaVentana.jpg?v=1786552163"},{"product_id":"alba-liquida","title":"Alba Liquída","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eRaza AOVE is a small artisan house in Sierra Mágina, Jaén, Andalusia's olive heartland, working under the tagline \"Artesano, como antaño\": artisanal, as in olden times. Alba Liquída is a single-variety Picual ECO bottling, pressed from organically farmed olives, picked early and cold-pressed within a tight window from tree to tin. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cspan\u003eIt pours vivid green and coats the glass, carrying cut grass, green almond and tomato leaf on the nose. Intense and clean on the palate, with the balanced bitterness and pepper of a properly young Picual, and a long, peppery finish that speaks plainly of its territory.\u003c\/span\u003e\u003c\/p\u003e","brand":"zales-and-rego","offers":[{"title":"Default Title","offer_id":57417588212095,"sku":"AC-1402","price":34.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/files\/aovee.png?v=1778234544"},{"product_id":"la-mimosa-1925","title":"La Mimosa 1925","description":"\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe Mimosa cocktail, equal parts orange juice and brut champagne, was christened at the Hôtel Ritz in Paris in 1925 and within a year had become a fixture of Buck's Club in London and the transatlantic ocean liners. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan\u003eLa Mimosa 1925 captures that moment as a preserve. Sweet orange juice and demi-sec cava form the body, fresh raspberry punctuates, orange peel supplies the noble bitterness a serious marmalade needs, and pectin holds a soft set. The cava is reduced to concentrate its biscuit-yeast register without losing its sparkling top notes. A marmalade for breakfast as a celebration.\u003c\/span\u003e\u003c\/p\u003e","brand":"zales-and-rego","offers":[{"title":"Default Title","offer_id":57456612245887,"sku":"CF-1903","price":17.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/files\/Productimages_LaMimosa.jpg?v=1786552356"},{"product_id":"le-fleur","title":"La Fleur","description":"\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eSal de Añana is not sea salt, it is sal de manantial: spring salt. The Valle Salado de Añana, in Álava, is one of the oldest continuously worked salt sites on earth, with unbroken extraction running for more than seven thousand years. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan\u003eThe brine rises from ancient springs fed by a buried Triassic salt deposit, at several times the salinity of modern seawater. The Fundación channels it by gravity through wooden aqueducts to stone-and-clay evaporation terraces, where sun and wind do the rest: no pumping, no electricity, no marine contact. Salt Valley is the flor de sal expression, delicate pyramid crystals hand-harvested from the surface film. Because the source is fossil rather than marine, the profile is mineral-clean and free of iodine.\u003c\/span\u003e\u003c\/p\u003e","brand":"zales-and-rego","offers":[{"title":"Default Title","offer_id":57456675225983,"sku":"EP-2203","price":17.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/files\/Productimages_LeFleur.jpg?v=1786554282"},{"product_id":"cuatro-lunas","title":"Cuatro Lunas","description":"\u003cp class=\"p1\"\u003eBodegas Pérez Arquero es el proyecto agrícola y quesero de Cipriano Pérez y María José Arquero, cuya finca se encuentra junto a la estación de ferrocarril de Tembleque, en Toledo, La Mancha. Toda la operación de quesos, aceites, vinos se lleva ecológica, con certificación orgánica, extraída de la misma filosofía de finca. Desde 2010 la elaboración de quesos la dirige el maestro quesero Carlos Molina, quien aprendió el oficio de niño prensando Manchego a mano con su padre en Valdepeñas. El rebaño es la base: más de tres mil ovejas Manchegas lecheras, una raza autóctona de La Mancha adaptada a la aridez de la alta meseta (el nombre de la región viene del árabe manya, 'tierra sin agua'). Todos los quesos de Pérez Arquero están clasificados artesanos bajo la DOP Manchego —leche cruda de un solo rebaño, del propio productor. El patrón de la corteza de la rueda lleva la memoria heredada de las cestas pleita de esparto usadas antaño para prensar las cuajadas. \"Cuatro Lunas\" es la expresión semicurado. La casa ha sido reconocida por la Cofradía del Queso Manchego, nombrada Mejor Queso Curado de Castilla-La Mancha en 2019, y ganó una Medalla de Bronce en los World Cheese Awards 2023–24.\u003c\/p\u003e","brand":"zales-and-rego","offers":[{"title":"Default Title","offer_id":57456691216767,"sku":"QUE-1301","price":18.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/files\/cuatro-lunas-2.png?v=1777887555"},{"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"},{"product_id":"el-vicio-noble","title":"El Vicio Noble","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eFoie gras is the apex of the European preserved-luxury tradition. The flagship of the Colección 1888, The Noble Vice is duck foie gras with sea salt, sugar, brandy, whisky, sweet wine and black pepper. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe trinity of spirits is the structural signature: brandy delivers the depth and caramel oak, whisky adds the smoky-cereal complexity that traditional Cognac-only preparations cannot supply, and sweet wine carries the rounded sweetness that balances the liver fat. Black pepper is the structural counter-weight, without it the preparation slides into pure richness. Cured at low temperature and rested for slow flavour development, the result is a foie with the silken, melting texture of properly aged liver.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Zales \u0026 Rego","offers":[{"title":"Default Title","offer_id":57465535627647,"sku":"C88-2902","price":69.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/files\/Productimages_ElVicioNoble.jpg?v=1786569545"},{"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"},{"product_id":"catedral-do-guinda","title":"Catedral do Guinda","description":"\u003cp\u003eA slow-cooked preserve crossing three aromatic registers: ripe cherry at peak season, the deep raisined sweetness of Pedro Ximénez, and the warm, perfumed complexity of tonka bean.\u003c\/p\u003e\n\u003cp\u003eWhole cherries cook gently with sugar and PX until their juices reduce into a glossy, concentrated preserve; tonka is introduced with restraint, lending notes of vanilla, almond, spice, and tobacco without overtaking the fruit. The result reads first as pure, bright cherry, then opens into the dark, vinous depth of Pedro Ximénez, with tonka lingering underneath as a warm aromatic finish — sweet-tart and fruit-forward at first taste, spiced, balsamic, and quietly complex beneath.\u003c\/p\u003e","brand":"zales-and-rego","offers":[{"title":"Default Title","offer_id":58229907030399,"sku":"CF-1612","price":16.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/files\/zar-prod-02-1-1-19.png?v=1789461335"}],"url":"https:\/\/www.zalesrego.com\/en-es\/collections\/productos-destacados.oembed","provider":"Zales \u0026 Rego","version":"1.0","type":"link"}