{"title":"Delicatessen And Cheeses","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eArtisan charcuterie and cheeses from small producers. Cured, smoked, and aged with expertise since 1888.\u003c\/span\u003e\u003c\/p\u003e","products":[{"product_id":"bretema-de-wagyu","title":"Wagyu Silks","description":"\u003cp class=\"p1\"\u003eCecina is the Castilian-Leonese tradition of air-curing salted beef from mature mountain cattle — the\u0026nbsp;spiritual sibling of prosciutto, built on beef rather than pork. Jamones Asle applies that technique\u0026nbsp;to the marbled flesh of Wagyu beef, whose intramuscular fat dissolves below body temperature and\u0026nbsp;whose oleic-acid character mirrors that of bellota Iberico pork. The combination of Castilian salt-cure\u0026nbsp;and Wagyu marbling produces meat that reads as a hybrid of cecina and prosciutto, with a creamy oleic\u0026nbsp;richness no European cured beef can match. The high monounsaturated fat content is what makes\u0026nbsp;the air-cure chemically possible: oleic acid is structurally stable, resistant to oxidative rancidity, so\u0026nbsp;the fat survives the long open-air drying that would destroy a less-marbled cattle fat. Sliced gossamer-\u0026nbsp;thin, dark mahogany shot through with translucent ribbons that liquefy on the tongue.\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\/br_tema-de-wagyu.png?v=1777969598"},{"product_id":"jamon-sombra-encina","title":"Shadow of the Oak","description":"\u003cp class=\"p1\"\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. During the\u0026nbsp;montanera (October to February) the animal feeds exclusively on acorns and pasture grasses. The high\u0026nbsp;oleic-acid fat that develops in this season is what makes the finished slice translucent and gives the bite\u0026nbsp;its melting-on-tongue character. After slaughter the leg is salted, washed, and aged in temperature-\u0026nbsp;controlled secaderos and natural bodegas for at least three years — for the bellota grade, often longer.\u0026nbsp;Sliced paper-thin, parallel to the bone, the meat reads ruby-garnet with luminous fat veining; the\u0026nbsp;register is roasted hazelnut, sweet acorn, the aged-Parmesan umami at the bone-edge, soft truffle,\u0026nbsp;sustained nut-butter close. The fat melts at body temperature — the slice transforms in the mouth.\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\/sombra-de-encina.png?v=1777970271"},{"product_id":"lomito-iberico","title":"The Fine Loin","description":"\u003cp class=\"p1\"\u003eThe lomito — also cabecero or cabecera de lomo — is the upper neck-shoulder portion of the\u0026nbsp;Longissimus dorsi, the front section of the loin where the muscle is supported by the cervical vertebrae\u0026nbsp;and where the animal’s slow-twitch labour is concentrated. Two anatomical features distinguish it\u0026nbsp;from the rear loin: notably more intramuscular fat, and slightly more collagenous connective tissue,\u0026nbsp;which during long curing breaks down to gelatin and gives the cured meat a softer, juicier mouthfeel.\u0026nbsp;The result is a sweeter, more melting, more luxurious slice than the standard lomo. Jamones Asle hand-\u0026nbsp;rubs the cabecero with sea salt and pimentón, with sugar in the cure, and dry-ages it through secadero\u0026nbsp;and bodega until the paprika cure has formed an orange-vermilion exterior crust and the interior has\u0026nbsp;settled into deep crimson, marbled with luminous nutty fat. The pimentón is the structural signature\u0026nbsp;— ñora peppers slow-dried over oak smoke for ten to fifteen days, binding to the surface fat and\u0026nbsp;lending Spanish cured pork its canonical sweet-smoke bass.\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\/el_lomo_fina.png?v=1777969706"},{"product_id":"lomo-iberico","title":"The Great Loin of the South","description":"\u003cp class=\"p1\"\u003eLomo ibérico de bellota is the rear section of the loin (Longissimus dorsi) of the acorn-fed Iberian\u0026nbsp;pig — leaner than lomito, longer-cured, denser in muscle, with a more concentrated paprika-and-\u0026nbsp;pork register. Jamones Asle builds the cure on sea salt, pimentón, dextrosa, especias, and traditional\u0026nbsp;preservatives; ascorbic acid and ascorbate stabilise the colour. The exterior is the canonical paprika-\u0026nbsp;vermilion crust; the interior is a deep ruby-crimson, more uniform than the marbled lomito, with fine\u0026nbsp;fat veining throughout. Sliced thin, the meat is structural and savoury — smoked paprika dominant,\u0026nbsp;pork umami long, nutty acorn-fed fat softer but still present, salt-cure tang clean. Where The Fine\u0026nbsp;Loin is the more luxurious, melting cut, The Great Loin is the more architectural — the cured pork\u0026nbsp;that holds its line on a board, sliced for a tabla, served with a wedge of Manchego and a glass of\u0026nbsp;Tempranillo.\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\/el-lomo-mayor-del-sur.png?v=1777969652"},{"product_id":"cuatro-lunas","title":"Four Moons","description":"\u003cp class=\"p1\"\u003eBodegas Pérez Arquero is the agricultural and cheesemaking project of Cipriano Pérez and María\u0026nbsp;José Arquero, whose estate sits beside the Tembleque railway station in Toledo, La Mancha. The\u0026nbsp;whole operation — cheese, oils, wines — is run ecológico, organic-certified, drawn from the same\u0026nbsp;estate philosophy. Since 2010 the cheesemaking has been led by master cheesemaker Carlos Molina,\u0026nbsp;who learned the craft as a child hand-pressing Manchego with his father in Valdepeñas. The herd is\u0026nbsp;the foundation: more than three thousand milking oveja Manchega ewes, an indigenous La Mancha\u0026nbsp;breed adapted to the high-meseta aridity (the region’s name comes from the Arabic manya, “land\u0026nbsp;without water”). All Pérez Arquero cheeses are classified artesano under the Manchego DOP — raw\u0026nbsp;milk from a single herd, the producer’s own. The wheel-rind pattern carries the inherited memory\u0026nbsp;of the pleita baskets of esparto grass once used to press the curds. Four Moons is the semicurado\u0026nbsp;expression. The house has been recognised by the Cofradía del Queso Manchego, named Best Cured\u0026nbsp;Cheese of Castilla-La Mancha in 2019, and earned a Bronze Medal at the World Cheese Awards\u0026nbsp;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":"la-paciencia","title":"Patience","description":"\u003cp class=\"p1\"\u003eSame producer as Four Moons. Bodegas Pérez Arquero — the organic-certified estate beside the\u0026nbsp;Tembleque railway station, with its single Manchega herd and the cheese made under master\u0026nbsp;cheesemaker Carlos Molina — produces Patience as its longer-aged DOP expression: curado, held six\u0026nbsp;to twelve months in cellar. The longer cellar time changes the cheese. The buttery lactic register of\u0026nbsp;the semicurado deepens; the raw-milk character intensifies and elongates; flavours of walnut, dried\u0026nbsp;fruit and a hint of chocolate emerge. The texture firms — drier, more crumbly — with the early stages\u0026nbsp;of the crystalline structure that mark a properly aged Manchego. The aftertaste is more pronounced,\u0026nbsp;more intense, more persistent than in the semicurado, but the cheese still retains a buttery quality\u0026nbsp;within its curing window. The Pérez Arquero curado has been recognised by the Cofradía del Queso\u0026nbsp;Manchego, named Best Cured Cheese of Castilla-La Mancha in 2019, and earned a Bronze Medal at\u0026nbsp;the World Cheese Awards 2023–24.\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\/la-paciencia_1.jpg?v=1778061012"}],"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\/collections\/charcuteria-y-quesos.oembed","provider":"Zales \u0026 Rego","version":"1.0","type":"link"}