{"title":"Freeze-dried","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eZales \u0026amp; Rego artisan freeze-dried foods: concentrated flavor, surprising texture, and natural preservation. The pantry of the future, with roots.\u003c\/span\u003e\u003c\/p\u003e","products":[{"product_id":"alcaparras-liofilizadas","title":"Dry Pearls","description":"\u003cp class=\"p1\"\u003eThe caper — the unopened flower bud of Capparis spinosa — is one of the oldest preserved foods\u0026nbsp;in the Mediterranean repertoire, and one of its most singular flavours: a mustard-floral aromatic\u0026nbsp;released from the bud’s glucocapparin, plus the salt-cure brine of long preservation. Dry Pearls takes\u0026nbsp;salt-cured capers and freeze-dries them. Vacuum sublimation removes water without heat, preserving\u0026nbsp;cellular structure while concentrating flavour many times over per gram. The result is a pearl-grey-\u0026nbsp;green crisp globe with the dimensions of the original nonpareille bud — but with the brine, the\u0026nbsp;floral-mustard, and the saline finish amplified to an intensity unattainable in the hydrated form.\u0026nbsp;Pearls of the sea-and-sun, brittle on first bite, dissolving into a concentrated brine on the tongue.\u003c\/p\u003e","brand":"zales-and-rego","offers":[{"title":"Default Title","offer_id":57143017439615,"sku":"LI-2302","price":14.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/files\/perlas-secas.png?v=1777970880"},{"product_id":"parmesano-liofilizado","title":"Clouds of Reggiano","description":"\u003cp class=\"p1\"\u003eParmigiano Reggiano DOP is the long-aged cooked-pressed cow-milk cheese of Emilia-Romagna,\u0026nbsp;produced under Consorzio supervision in Parma, Reggio Emilia, Modena, Bologna (left of Reno)\u0026nbsp;and Mantua. When aged twenty-four months and beyond, the cheese develops the tyrosine-crystal\u0026nbsp;complexity that signals long ferment: pineapple, brown butter, hazelnut, dried-fruit umami. Reggiano\u0026nbsp;Clouds takes that aged paste, blends it with milk into a crema — the cream phase introduces an\u0026nbsp;additional water-bound aromatic and a smoother starting matrix — then freeze-dries the cream into\u0026nbsp;airy crystalline tiles. Vacuum sublimation preserves the protein matrix and the lipid-bound aromatic\u0026nbsp;volatiles intact while removing water, concentrating the flavour-load several times over per gram.\u0026nbsp;The result is a brittle, melt-on-tongue tile that releases a hyper-concentrated Parmigiano: brown\u0026nbsp;butter, walnut, dried-pineapple sweetness, sea-salt mineral, broth. Distinct from grated Parmigiano,\u0026nbsp;which retains protein-fibre structure; the cloud is brittle and dissolves rapidly to a fresh-cream-with-\u0026nbsp;aged-tyrosine register on contact with hot moisture.\u003c\/p\u003e","brand":"zales-and-rego","offers":[{"title":"Default Title","offer_id":57143022944639,"sku":"LI-2301","price":21.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/files\/nubes-riggiano.png?v=1777980648"},{"product_id":"jerky-iberico-liofilizado","title":"The Dry Cure","description":"\u003cp class=\"p1\"\u003ePresa de cerdo ibérico is the shoulder cap of the Iberian pig — anatomically the muscle between the\u0026nbsp;loin head and the shoulder, one of the most marbled cuts on the entire animal. The presa is marinated\u0026nbsp;in our own house American Embers Chipotle BBQ Sauce — the same in-house formula at SAL-1104,\u0026nbsp;built on tomato, cebolla, cane sugar, miel, chipotle, sea salt, garlic, ground cumin, pimentón, citric\u0026nbsp;and ascorbic acid stabilisers, and bay laurel — slow-cooked through the marinade and freeze-dried\u0026nbsp;into mahogany shards with translucent fat sparkle. The product carries the same Spanish-Mexican\u0026nbsp;axis the BBQ sauce embodies, now in dry form. The high oleic-acid fat of bellota Iberico is what makes the desiccation chemically viable — monounsaturated, structurally stable, surviving the\u0026nbsp;vacuum-sublimation intact and re-melting at body temperature on the tongue. A luxury cured-meat\u0026nbsp;snack: crisp on first bite, melting on second, releasing oak-smoked chipotle, pimentón, tomato\u0026nbsp;umami, miel and bay laurel in concert with the Iberico’s nut-fat character.\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\/la-cura-seca.png?v=1777970790"},{"product_id":"nubes-de-la-mancha","title":"Clouds from La Mancha","description":"\u003cp class=\"p1\"\u003eReggiano Clouds’s Iberian sibling. Artisan semicurado Manchego — raw Manchega ewe milk,\u0026nbsp;organic D.O. — is blended with milk and freeze-dried into airy crystalline ivory tiles. The lisozima\u0026nbsp;de huevo used in DOP Manchego carries through to the freeze-dried form (declared accordingly).\u0026nbsp;Manchego differs from Parmigiano in fat composition: sheep milk carries far more butterfat than\u0026nbsp;cow’s milk, and a higher proportion of medium-chain fatty acids — caproic, caprylic, capric — which\u0026nbsp;carry the lanolin and characteristic ovine notes. When freeze-dried, those medium-chain acids and\u0026nbsp;their ester volatiles concentrate; the lanolin signature of well-aged Manchego is amplified rather than\u0026nbsp;masked. Where the Italian Reggiano Clouds read as brown butter and walnut, La Mancha Clouds\u0026nbsp;read as lanolin-and-honeyed-hazelnut — the unmistakable signature of the high meseta and the\u0026nbsp;Manchega ewe.\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\/nubes-manchego.png?v=1777377985"},{"product_id":"la-temporada","title":"The Season","description":"\u003cp class=\"p1\"\u003eThe Spanish seasonal calendar runs through stone fruit and berries — peach, apricot, raspberry,\u0026nbsp;strawberry, blackberry, mulberry, fig, plum, cherry — depending on the harvest week. The Season\u0026nbsp;takes whatever fruit is at peak ripeness on the day of production and freeze-dries it. The C6 esters,\u0026nbsp;lactones and anthocyanins that carry stone-fruit and berry character all survive vacuum sublimation\u0026nbsp;intact while the water sublimes; the colour is striking, almost saturated to the point of artifice but\u0026nbsp;biologically faithful. Each batch carries the signature of its harvest week: peach-and-apricot in early\u0026nbsp;summer, raspberry through mid-summer, blackberry and mulberry late summer, fig and plum into autumn, cherry in spring.\u003c\/p\u003e","brand":"zales-and-rego","offers":[{"title":"Default Title","offer_id":57456785555839,"sku":null,"price":15.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/files\/la-estacion.png?v=1777890136"},{"product_id":"eco-del-rebano","title":"Echoes of the Flock","description":"\u003cp class=\"p1\"\u003eSpanish rulo de queso de cabra — fresh-style goat cheese in its characteristic log form — freeze-dried into crisp white-ivory tiles. The flavour signature of queso de cabra is dominated by short-and medium-chain fatty acids — caproic, caprylic, capric — which carry the characteristic caprino\u0026nbsp;register, plus methyl ketones from lipolysis; lactic acid contributes the sharp tang. Freeze-drying\u0026nbsp;preserves the entire fatty-acid suite intact and concentrates them by removing water. The result is a\u0026nbsp;tile that reads as the rulo amplified — sharper lactic, more present caprylic, more crystalline mineral,\u0026nbsp;with the original cellular structure preserved as airy crystalline shards. The Spanish farmhouse goat-\u0026nbsp;cheese tradition gives the substrate; the freeze-drying is the contemporary technique. Echoes of the\u0026nbsp;Flock names what it is: the cellular memory of the live rulo, plated dry.\u003c\/p\u003e","brand":"zales-and-rego","offers":[{"title":"Default Title","offer_id":57456807575935,"sku":"LI-2305","price":17.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/files\/eco-de-rebano2.png?v=1777890485"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/collections\/ZALES_REGO_ABRIL_00037_aace8ed0-79a6-476b-84f8-8a0e65a85416.jpg?v=1777907665","url":"https:\/\/www.zalesrego.com\/en\/collections\/liofilizados.oembed","provider":"Zales \u0026 Rego","version":"1.0","type":"link"}