{"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","url":"https:\/\/www.zalesrego.com\/en-fr\/products\/bretema-de-wagyu","provider":"Zales \u0026 Rego","version":"1.0","type":"link"}