La Cura Seca
◆ In House

La Cura Seca

Freeze-Dried Iberian Jerky
€21.90
Seasoned Iberian pork freeze-dried into crisp, intensely savoury pieces with deep cured flavour.
1
Origin España
Producer Zales & Rego
Volume 75 g
Appearance

Deep mahogany, thin irregular crisp pieces

Aroma

Cured Iberian pork, warm spice and toasted fat

Taste · Primary

Concentrated savoury meat with deep umami

Taste · Secondary

Nutty cured fat, subtle smoke and black pepper

Texture

Dry crisp snap that softens quickly on the tongue

Finish

Long, savoury, nutty and gently smoky

Nubes de la Mancha
FROM OUR TABLENubes de la ManchaFreeze-Dried Manchego Cream
Contradicciónes
FROM OUR TABLEContradicciónesTomato & Piparra Jam

Iberian pork has traditionally been cured slowly to concentrate flavour and develop its characteristic depth. La Cura Seca takes that idea further. Thin pieces of seasoned Iberian pork are freeze-dried under vacuum, removing water while preserving the meat’s savoury intensity, cured aroma and natural richness.

The result is a crisp, lightweight jerky with an unexpectedly concentrated flavour. It snaps cleanly, softens quickly on the tongue and leaves behind the deep, nutty, slightly smoky character of Iberian pork in a completely new texture.

laboratorio antiguo
The Producer

Zales & Rego - Alcorcón, Madrid

The line starts in a botica in Mondoñedo, Galicia, where remedies, conserves and spices once shared the same shelf. Alonzo Rego carried the trade to Cádiz in 1776, then across the Atlantic to Veracruz in 1795. In 1888, Don Ismael Rego y Salcedo gave the house its formal name. Seven generations later, Zales & Rego returns to the old world, composing and selecting from a workshop in Alcorcón, Madrid: compose, select, preserve the excellent.
Founded 1888
Generations Seven, documented in archive
Workshop Alcorcón, Madrid
Philosophy Compose. Select. Preserve the Excellent.
The Process

Water removed. Iberian flavour intensified.

Seasoned Iberian pork is frozen and placed under vacuum, where the water is removed by sublimation without cooking away its cured character.
Ingredient Seasoned Iberian pork
Method Vacuum sublimation, no heat
Effect Cured flavour concentrated, savoury character preserved
Texture Dry crisp snap, quickly softens on the tongue

“We didn't cure it longer. We simply took the water away.”

Zales & Rego · España