{"title":"The Pantry","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eThe essential pantry of Zales \u0026amp; Rego. Staple products carefully selected to always have the best of the Spanish pantry at hand.\u003c\/span\u003e\u003c\/p\u003e","products":[{"product_id":"garrapinada-almendra-cafe","title":"Coffee in Twilight","description":"\u003cp class=\"p1\"\u003eThe Spanish-Catalan almendras garrapiñadas and the French praliné share a single technique: roast\u0026nbsp;the almond, caramelise sugar to amber over the kernel, cool to a brittle shell. Coffee in Twilight\u0026nbsp;uses the Marcona — the round, sweet, oil-rich Spanish almond from Andalucía and Valencia, the\u0026nbsp;only almond seriously used in haute Spanish charcuterie boards — and threads finely ground coffee\u0026nbsp;through the caramel. The almond is the lead and the caramel coat is structural rather than dominant;\u0026nbsp;the praline-warm body of the kernel speaks first, the chlorogenic-acid bittersweet of the coffee\u0026nbsp;threads through, the burnt-sugar butterscotch closes the loop. Twilight is the colour: amber-brown to\u0026nbsp;dark-amber, with a faint coffee-glaze sheen.\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\/penumbra-de-caf.png?v=1777970310"},{"product_id":"mantequilla-miel","title":"The Hive Butter","description":"\u003cp class=\"p1\"\u003eA four-element compound butter built around the cultured-cream-and-honey axis. Cultured butter\u0026nbsp;— the lactic ferments give the diacetyl complexity that uncultured cream butter lacks — is folded\u0026nbsp;with miel, vanilla extract and sea salt; ascorbic acid stabilises against oxidation. The proportions are\u0026nbsp;deliberate: the honey is meaningful but not dominant, the butter remains a butter, the cultured-cream\u0026nbsp;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\u0026nbsp;into pure sweetness. Use it where you would use European cultured butter, with the honey-and-vanilla register added.\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\/mantequilla-la-colmena.png?v=1777970391"},{"product_id":"mantequilla-modena","title":"The Barrel Butter","description":"\u003cp class=\"p1\"\u003eA cultured butter infused with vinagre de Módena and a measure of miel — the Modena-balsamic-\u0026nbsp;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. The technical discipline is in the\u0026nbsp;reduction: raw balsamic carries enough free acetic acid to break a butter emulsion if added directly,\u0026nbsp;so the vinagre de Módena is reduced to syrup before incorporation, concentrating the cooked-must\u0026nbsp;sugars and lowering the free acid until the balsamic folds in as a stable, emulsion-friendly element.\u0026nbsp;Honey provides a second sugar that further supports the emulsion and threads its own floral register\u0026nbsp;through the butter. The result is a cream-coloured butter marbled with dark mahogany streaks — the\u0026nbsp;canonical Italian sweet-acid-fat triangulation in solid form: butter cream, fig, raisin, treacle, oak,\u0026nbsp;rounded balsamic acidity.\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\/mantequilla-la-barrica.png?v=1777969856"},{"product_id":"mantequilla-compuesta","title":"The Apothecary Butter","description":"\u003cp class=\"p1\"\u003eA cultured butter built on Escoffier’s Beurre Bercy logic — shallot-lemon-herb-vinegar folded into\u0026nbsp;soft cultured cream — but the vinegar choice shifts the dish from French bistro to Spanish kitchen.\u0026nbsp;The recipe is strict: cultured butter, chalotas, lemon juice, vinagre de jerez (the source of the\u0026nbsp;declared sulphites), parsley, sea salt, lemon zest, pepper and thyme. The Jerez vinegar contributes the\u0026nbsp;oxidative-walnut depth of the solera tradition that white wine vinegar cannot match. Shallot is finely\u0026nbsp;cut; parsley chiffonade-fine; thyme leaves only; the lemon zest delivers the surface citrus oil; pepper\u0026nbsp;is freshly cracked. 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\/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\/mantequilla-compuesta.png?v=1777889875"},{"product_id":"mantequilla-il-giardino","title":"Il Giardino Butter","description":"\u003cp class=\"p1\"\u003eA four-element compound butter that holds the Caprese plate — tomato, basil, salt — within\u0026nbsp;cultured butter. The ingredient list is short and the architecture is clean: cultured butter, tomate\u0026nbsp;seco, fresh albahaca, sea salt. The choice of dried over fresh tomato is structural rather than stylistic.\u0026nbsp;Sun-drying the tomato concentrates its glutamate and lycopene many times over per gram, removes\u0026nbsp;the watery green-top notes and shifts the volatile profile toward caramelised-Maillard. The result\u0026nbsp;is a butter that delivers tomato umami and colour without diluting the emulsion. Basil’s aromatic\u0026nbsp;principals are highly soluble in butterfat — far more so than in water — so chiffonade basil folded into\u0026nbsp;soft cultured butter releases more flavour than basil scattered over a watery plate. The salt is the third\u0026nbsp;leg: it draws out the tomato glutamate via the canonical salt-glutamate synergy. Pale-yellow butter\u0026nbsp;streaked with brick-red and green flecks — Caprese in spreadable form.\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\/mat-il-giardinopng.png?v=1777887917"},{"product_id":"mantequilla-koji","title":"Koji Butter","description":"\u003cp class=\"p1\"\u003eA three-element compound butter built around fermentation: cultured butter, miso, and ajo negro\u0026nbsp;(black garlic). Miso is the soybean paste fermented with koji (Aspergillus oryzae), the East Asian\u0026nbsp;master mould that drives umami through enzymatic protein and starch breakdown — long-aged\u0026nbsp;miso accumulates one of the highest free-glutamate loads in the natural pantry. Ajo negro is whole\u0026nbsp;garlic heads held at controlled humidity and warm temperature for thirty to sixty days; under those\u0026nbsp;conditions the pungent volatile sulphurs of fresh garlic break down into melanoidins, S-allylcysteine\u0026nbsp;and concentrated dark sugars — the unmistakable balsamic-and-dried-fig register of black garlic Folded together into cultured butter, miso glutamate dissolves into the aqueous phase while the lipid-\u0026nbsp;bound aromatics bind to the butterfat: twin delivery routes for sustained umami without seasoning\u0026nbsp;weight.\u003c\/p\u003e","brand":"zales-and-rego","offers":[{"title":"Default Title","offer_id":57456711434623,"sku":"MQ-2107","price":18.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/files\/mat-koji.png?v=1777888191"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/collections\/ZALES_REGO_ABRIL_00034.jpg?v=1777907611","url":"https:\/\/www.zalesrego.com\/en\/collections\/la-despensa.oembed","provider":"Zales \u0026 Rego","version":"1.0","type":"link"}