{"title":"Featured Products","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eThe top picks from the Zales \u0026amp; Rego catalog. Limited edition, seasonal, and archive products for discerning tastes.\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":"mermelada-tomate-piparra","title":"The Basque American Cross","description":"\u003cp class=\"p1\"\u003eA long-cooked confit that crosses two registers: the Spanish-Basque piparra (the small, mildly-spicy\u0026nbsp;pickled green pepper from Ibarra and the Goierri valley) and the slow-cooked tomato confit native to\u0026nbsp;the Mediterranean canon. Whole tomatoes are reduced over low heat with sugar, vinegar and salt\u0026nbsp;until concentrated; piparras are stripped, chopped, folded in late so their fresh-herbal pickle-bright\u0026nbsp;character survives the cook; piquant pepper threads in the supporting spice. The result reads as a\u0026nbsp;tomato confit lifted by the unmistakable Basque pickle note — sweet-acid-pungent at the first taste,\u0026nbsp;vegetal-fresh under it, with the slow-cooked tomato as the lipid-binding base. Excellent on a cheese\u0026nbsp;board, beside a tortilla, on a steak, in a sandwich.\u003c\/p\u003e","brand":"zales-and-rego","offers":[{"title":"Default Title","offer_id":57141789458815,"sku":"CF-1604","price":14.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/files\/la-cruz-vasco-americana.png?v=1777969975"},{"product_id":"ruta-de-las-especias","title":"The Old Eastern Gate","description":"\u003cp class=\"p1\"\u003eThe pimiento del piquillo de Lodosa DOP is the patriarch of preserved peppers — small, heart-shaped,\u0026nbsp;hand-harvested, wood-roasted over oak or vine, peeled by hand without water, packed in their own\u0026nbsp;juices. This chutney takes that pepper and arranges it within a Major-Grey-style architecture: cebolla,\u0026nbsp;brown sugar, lime juice, balsamic of Modena, extra virgin olive oil, garlic, sweet pimentón, sea salt,\u0026nbsp;clove and nutmeg. Navarran terruño pulled through the British-Indian colonial preserve tradition,\u0026nbsp;but never losing its native voice. The piquillo’s caramelised pulp leads; the lime cuts through; the\u0026nbsp;balsamic deepens the cooked-must umami; the brown sugar carries the body; the pimentón threads\u0026nbsp;sweet-smoke colour into the conserve; clove and nutmeg deliver the warm-spice register that places the\u0026nbsp;chutney unmistakably in its family. The Old Eastern Gate names what it is — the entrance, from the\u0026nbsp;east, of warm spice into the Spanish kitchen.\u003c\/p\u003e","brand":"zales-and-rego","offers":[{"title":"Default Title","offer_id":57141797519743,"sku":"CF-1607","price":15.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/files\/puerta-vieja-de-oriente.png?v=1777970014"},{"product_id":"cebolla-roja-encurtida","title":"Tears of Stained Glass","description":"\u003cp class=\"p1\"\u003eYucatán’s cebolla morada encurtida is one of the most chromatically arresting condiments in world\u0026nbsp;cuisine. Red onion, sliced thin and macerated in citrus brine, develops a vivid magenta-fuchsia colour\u0026nbsp;through the conversion of its anthocyanins in acidic medium. Stained Tears is the Spanish house’s\u0026nbsp;reading of that tradition. The brine is built on orange juice and lemon juice rather than vinegar,\u0026nbsp;with sea salt, sugar, black peppercorn and clove. Orange contributes a sweet-bitter rind-oil top-note;\u0026nbsp;lemon delivers the structural acid; peppercorn provides bite; clove threads warm-spice through. The\u0026nbsp;onion goes in raw and emerges fully transformed — crisp-tender, sweet-bitter-sour balanced, vivid\u0026nbsp;pink. As a condiment it crowns cochinita pibil, taco al pastor, ceviche, smoked salmon, the Iberico\u0026nbsp;sandwich. Drained or in its brine, it is a colour and a register at once.\u003c\/p\u003e","brand":"zales-and-rego","offers":[{"title":"Default Title","offer_id":57141867544959,"sku":"CN-2401","price":14.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/files\/lagrimas-de-vidriera.jpg?v=1778061433"},{"product_id":"zanahorias-baby-encurtidas","title":"When the Rain Grows Roots","description":"\u003cp class=\"p1\"\u003ePickled vegetables are an ancient gesture — preservation, brightness, structural counter-weight —\u0026nbsp;and pickled carrot is among the most natural to the technique. When the Rain Grows Roots is whole\u0026nbsp;baby carrots in a vinegar brine seasoned with cardamom, thyme, black pepper, salt and sugar. The\u0026nbsp;cardamom is the signature: a green-aromatic warm spice arriving unexpectedly inside a vegetable\u0026nbsp;pickle, lifting the carrot beyond its earthy-sweet baseline into a more complex floral-warm register.\u0026nbsp;Thyme grounds the aromatic in the Mediterranean. The brine is calibrated so the carrot stays bright\u0026nbsp;and snappy without sliding into sour. As a condiment they lift charcuterie, terrines, picnic salads; as\u0026nbsp;an ingredient they slice into grain bowls and mezze plates without losing their geometry.\u003c\/p\u003e","brand":"zales-and-rego","offers":[{"title":"Default Title","offer_id":57141920137599,"sku":"CN-2402","price":13.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/files\/donde-la-lluvia-echa-ra_ces.png?v=1777970095"},{"product_id":"chipotles-dulces","title":"Smoke Molasses","description":"\u003cp class=\"p1\"\u003eThe chile chipotle is the soul of this jar — chīlpōctli in Nahuatl, “smoked chile”, the mature red\u0026nbsp;jalapeño of Veracruz and Puebla after seventy-two slow hours over pecan, oak or mesquite smoke.\u0026nbsp;The transformation is total: a green-grass jalapeño becomes leather-dark, oil-rich, deeply phenolic,\u0026nbsp;carrying the canonical Mexican smoke aromatic that no other chile delivers. Two grades make their\u0026nbsp;way to the kitchen — meco (oak-tan-grey, large, dry, the more intense) and morita (smaller, mulberry-\u0026nbsp;brown, with a fruity-resinous edge). The chipotle is the lead here, not the seasoning. The cane sugar\u0026nbsp;is the slow-cooking medium, softening the dried flesh into a spoonable conserve and converting to\u0026nbsp;dark caramel as it goes; onion lends allium body; bay laurel threads a green-aromatic Mediterranean\u0026nbsp;signal that grounds the Mexican smoke; sea salt structures; citric and ascorbic acid stabilise. The\u0026nbsp;result is dense, dark-mahogany, three-layered — smoke first, then sweet, then heat — with each layer\u0026nbsp;holding the next.\u003c\/p\u003e","brand":"zales-and-rego","offers":[{"title":"Default Title","offer_id":57142206792063,"sku":"SAL-1103","price":17.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/files\/melaza-de-humo.jpg?v=1778061287"},{"product_id":"salsa-bbq","title":"American Embers","description":"\u003cp class=\"p1\"\u003eAmerican barbecue sauce is a regional folkloric tradition — Kansas City sweet-and-thick, Memphis\u0026nbsp;vinegar-and-pepper, Texas mustard-and-coffee, Carolina vinegar-and-mustard. American Embers takes\u0026nbsp;the Kansas City scaffold and reads it through the Spanish-Mexican axis. The base is concentrated\u0026nbsp;tomato and onion, sweetened with cane sugar and miel, sharpened with vinegar and ascorbic acid,\u0026nbsp;seasoned with garlic, ground cumin, sweet pimentón, salt and bay laurel. Chipotle brings the cold-\u0026nbsp;smoke bass and a controlled chilli heat. The sauce lives between the American canon and the\u0026nbsp;Spanish-Mexican kitchen: smoky from two directions — oak-smoked paprika and oak-smoked Chile\u0026nbsp;— sweet from miel and cane, balanced by tomato acidity and bay laurel green.\u003c\/p\u003e","brand":"zales-and-rego","offers":[{"title":"Default Title","offer_id":57142214427007,"sku":"SAL-1104","price":14.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/files\/brasa-amaericana.png?v=1778058654"},{"product_id":"sel-terre-grise","title":"Coarse Salt from Île de Ré","description":"\u003cp class=\"p1\"\u003eThe salt marshes of the Île de Ré, the Atlantic island off Charente-Maritime, were first developed\u0026nbsp;between the twelfth and thirteenth centuries by the monks of Saint-Michel-en-l’Herm. By the\u0026nbsp;nineteenth century the marshes covered nearly a fifth of the island’s surface, and a thousand sauniers\u0026nbsp;worked them. The decline of artisanal production in the twentieth century, under pressure from\u0026nbsp;industrial salt and rail, was met with an organising response: a Syndicat de vente in 1901; a Comité\u0026nbsp;de défense salicole in 1911; an Association de vente en commun in 1933; and in 1942 the formal founding\u0026nbsp;of the Coopérative des Sauniers de l’Île de Ré, the cooperative that today unites most of the island’s\u0026nbsp;producers across more than four hundred hectares of marsh. In 2023 the island’s salt and Fleur de\u0026nbsp;Sel received IGP status from the European Union. The method has not changed in a thousand years:\u0026nbsp;coarse salt forms at the bottom of the natural clay basins; it is harvested manually with a simoussi,\u0026nbsp;piled into pyramids on the edge of the pond, left to dry, transported for September packaging. No\u0026nbsp;chemical weedkillers, no washing, no leaching, no post-harvest additives, no liners on the basin\u0026nbsp;floors. The grey tint comes from the natural clay and trace minerals absorbed during crystallisation.\u003c\/p\u003e","brand":"zales-and-rego","offers":[{"title":"Default Title","offer_id":57142540665215,"sku":"EP-2205","price":17.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/files\/sal-grues.png?v=1777969934"},{"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":"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":"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":true}],"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":"flan-cafe","title":"Heartbeats","description":"\u003cp class=\"p1\"\u003eFlan is the Spanish-Iberian crème caramel tradition — descended from the Roman patina and codified\u0026nbsp;across Spain, Portugal and Latin America as a luxury dessert centred on egg, dairy, sugar and caramel.\u0026nbsp;Heartbeats takes that scaffold and adds two contemporary moves: mascarpone (Italian fresh cream\u0026nbsp;cheese, lactic-coagulated with citric acid) for richness and a soft tangy top-note; and finely brewed\u0026nbsp;coffee for the dark-bittersweet bass. The custard is finished with vanilla extract and natural cream; a glossy amber-mahogany caramel cap crowns the dessert. Balanced sweet-bitter from the burnt-sugar\u0026nbsp;caramel, bittersweet from the coffee, creamy from the mascarpone, eggy from the yolk, vanilla-warm\u0026nbsp;from the extract. The texture is silken and holds its line on the spoon. Heartbeats names what it is: the\u0026nbsp;espresso pulsing through the flan, a dark bass line under the cream.\u003c\/p\u003e","brand":"zales-and-rego","offers":[{"title":"Default Title","offer_id":57143112761727,"sku":"PT-2503","price":13.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/files\/los-latidos.png?v=1777970818"},{"product_id":"arroz-con-leche-de-coco","title":"Coconut Rice Fields","description":"\u003cp class=\"p1\"\u003eThe rice pudding tradition is one of world gastronomy’s oldest desserts — Spanish arroz con leche,\u0026nbsp;Italian budino di riso, Greek rizogalo, Indian kheer, Sephardi sutlage, Thai khao niao. Coconut Rice\u0026nbsp;Fields is the Asturian arroz con leche crossed with Southeast Asian aromatic rice — short-grain rice\u0026nbsp;cooked in whole milk and coconut milk, with sugar, lime zest, kaffir lime leaf, lemongrass, sea salt,\u0026nbsp;star anise and cinnamon. The coconut milk softens the rice and coats the grains in a creamy lipid\u0026nbsp;that carries the volatile aromatics; kaffir lime delivers the citrus-floral with a slight pine-resin top note\u0026nbsp;(citronellal-rich); lemongrass adds the lemony-grass citral aromatic; star anise and cinnamon ground\u0026nbsp;the dish in Mediterranean spice. A creamy spoonable porridge in which Iberian rice-pudding canon\u0026nbsp;and Thai aromatic register coexist without either dominating.\u003c\/p\u003e","brand":"zales-and-rego","offers":[{"title":"Default Title","offer_id":57143117447551,"sku":"PT-2502","price":13.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/files\/el-arrozal-de-coco.png?v=1777970850"},{"product_id":"cajeta-artesanal","title":"The Burnt Goat","description":"\u003cp class=\"p1\"\u003eCajeta is the Mexican (Celaya, Guanajuato) goat-milk version of dulce de leche — the signature\u0026nbsp;long-cooked milk caramel of Latin America. The technique is patient: pasteurised goat milk, sugar,\u0026nbsp;water, cinnamon and bicarbonate of soda are reduced together over low heat for four to six hours,\u0026nbsp;until lactose and proteins caramelise into a dark-amber spreadable paste. Bicarbonate raises the\u0026nbsp;pH, prevents curdling and aids browning. The goat milk delivers a more pungent, slightly tangy\u0026nbsp;finish than the bovine dulce de leche of Argentina — caprylic notes intermingle with caramelised\u0026nbsp;milk solids. The Burnt Goat is the literal English translation: the cajeta has the slight goat-musk that\u0026nbsp;distinguishes it from cow’s-milk caramel, plus the longer-cooked burnt-sugar deeper register. Spread\u0026nbsp;on hot brioche, fold through ice cream, dip apple slices, drizzle over churros, layer into a tart, eat\u0026nbsp;from the spoon.\u003c\/p\u003e","brand":"zales-and-rego","offers":[{"title":"Default Title","offer_id":57143126131071,"sku":"PT-2505","price":13.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/files\/la-cabra-quemada.png?v=1777969905"},{"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-ventana-del-huerto-1","title":"The Window to the Orchard","description":"\u003cp class=\"p1\"\u003eChutney was forged in nineteenth-century colonial Bengal and codified by the Major Grey lineage;\u0026nbsp;this Spanish house version inherits the skeleton — fruit, sugar, vinegar, raisins, ginger, warm spice\u0026nbsp;— and re-tunes it through a Mediterranean register. Granny-smith-style green apple is reduced with\u0026nbsp;brown sugar and vinegar, threaded with onion, raisins, garlic, salt, and aceite de oliva, and seasoned\u0026nbsp;through with pimentón, pepper, cardamom, clove, orange peel, brandy and ginger. The brandy\u0026nbsp;delivers depth; the orange peel is the citric backbone; the cardamom and clove together establish\u0026nbsp;the warm-spice register. Amber-mahogany, glossy, soft-set; the apple holds enough texture to feel\u0026nbsp;present; the spice grid is articulated rather than muddy. A chutney for cheese boards, charcuterie,\u0026nbsp;terrines, and the slow-roasted pork shoulder of a rainy afternoon — balance, never bombast.\u003c\/p\u003e","brand":"zales-and-rego","offers":[{"title":"Default Title","offer_id":57385695969663,"sku":"CF-1611","price":13.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/files\/la-ventana-del-huerto.png?v=1777970971"},{"product_id":"alba-liquida","title":"Liquid Dawn","description":"\u003cp class=\"p1\"\u003eRaza AOVE is a small artisan house tucked into the high country of Sierra Mágina, in Jaén —\u0026nbsp;Andalusia’s olive heartland. Their tagline is “Artesano, como antaño”: artisanal, as in olden times.\u0026nbsp;The groves are organic, the olives picked early and pressed cold, the oil moved from tree to tin in\u0026nbsp;a tightly held window. The house leads with Picual de Sierra — the mountain expression of the\u0026nbsp;dominant Andalusian variety, prized for its strength and clarity — folded with indigenous Manzanillo\u0026nbsp;de Sierra on the lighter blends. Liquid Dawn is the single-variety Picual ECO bottling: a green oil of\u0026nbsp;olives from organically farmed groves, obtained directly from the fruit by mechanical means alone.\u0026nbsp;Each gota carries the territory — intense, fresh, and balanced, with the unmistakable amargor and\u0026nbsp;picor of a properly young Picual.\u003c\/p\u003e","brand":"zales-and-rego","offers":[{"title":"Default Title","offer_id":57417588212095,"sku":"AC-1402","price":34.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/files\/aovee.png?v=1778234544"},{"product_id":"notte-di-modena","title":"Light of Modena","description":"\u003cp class=\"p1\"\u003eSame Modenese house as Luce — Acetaia Sereni, founded by Santina, expanded by Attilio,\u0026nbsp;commercialised by Pier Luigi from 1982, today in the hands of the fourth generation across twenty five hectares of AltaModena® hills, with fifteen hundred barrels of oak, chestnut, juniper, acacia, ash,\u0026nbsp;mulberry and cherry. Notte di Modena is the classic dark Balsamic Vinegar of Modena PGI from\u0026nbsp;the house, but the discipline is well above the floor: where the PGI asks for only a small fraction of\u0026nbsp;cooked must and a couple of months of ageing, Sereni works at much higher cooked-must ratios and\u0026nbsp;ages each batch at least a full year, with reserve bottlings held five and eight years, refining in oak and\u0026nbsp;cherry. Trebbiano and Lambrusco Grasparossa grapes are crushed and the must is cooked over open\u0026nbsp;fire; the cooked must then ferments, evaporates and stabilises in the attic batterie, where the wide\u0026nbsp;swing of seasonal heat and cold drives the slow transformation. No caramel, no shortcut — natural\u0026nbsp;acetification, time as the principal ingredient.\u003c\/p\u003e","brand":"zales-and-rego","offers":[{"title":"Default Title","offer_id":57437414752639,"sku":"VN-1501","price":26.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/files\/note.png?v=1778234501"},{"product_id":"luce-di-modena","title":"Night in Modena","description":"\u003cp class=\"p1\"\u003eSame Modenese house as Luce — Acetaia Sereni, founded by Santina, expanded by Attilio,\u0026nbsp;commercialised by Pier Luigi from 1982, today in the hands of the fourth generation across twenty-five hectares of AltaModena® hills, with fifteen hundred barrels of oak, chestnut, juniper, acacia, ash,\u0026nbsp;mulberry and cherry. Notte di Modena is the classic dark Balsamic Vinegar of Modena PGI from\u0026nbsp;the house, but the discipline is well above the floor: where the PGI asks for only a small fraction of\u0026nbsp;cooked must and a couple of months of ageing, Sereni works at much higher cooked-must ratios and\u0026nbsp;ages each batch at least a full year, with reserve bottlings held five and eight years, refining in oak and\u0026nbsp;cherry. Trebbiano and Lambrusco Grasparossa grapes are crushed and the must is cooked over open\u0026nbsp;fire; the cooked must then ferments, evaporates and stabilises in the attic batterie, where the wide\u0026nbsp;swing of seasonal heat and cold drives the slow transformation. No caramel, no shortcut — natural\u0026nbsp;acetification, time as the principal ingredient.\u003c\/p\u003e","brand":"zales-and-rego","offers":[{"title":"Default Title","offer_id":57437433463167,"sku":"VN-1502","price":21.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/files\/luce-giga.png?v=1778234352"},{"product_id":"tintura-de-reinas","title":"Queens' Tincture","description":"\u003cp class=\"p1\"\u003eA house infusion: white balsamic vinegar of Modena threaded with dried hibiscus flower (Hibiscus\u0026nbsp;sabdariffa, flor de jamaica). The hibiscus calyx contains anthocyanins and natural fruit acids — when\u0026nbsp;steeped in white balsamic, it dyes the vinegar a clear ruby-rose and adds a bright cranberry-tart top-\u0026nbsp;note that the white balsamic on its own does not carry. The base vinegar provides the controlled\u0026nbsp;sweet-acidity and the floral grape register; the hibiscus extends the colour and the fruity-tart\u0026nbsp;aromatic. The result is a vinegar that reads as pink and rose-flavoured but is structurally a balsamic\u0026nbsp;— the colour does the marketing, the balsamic does the work. Use where colour matters: pink salads,\u0026nbsp;ceviche dressings, sparkling-wine cocktails, fruit reductions, gastrique for game.\u003c\/p\u003e","brand":"zales-and-rego","offers":[{"title":"Default Title","offer_id":57437511319935,"sku":"VN-1504","price":17.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/files\/queen.png?v=1778234451"},{"product_id":"solera-del-toro","title":"Solera del Toro","description":"\u003cp class=\"p1\"\u003eBodegas Toro Albalá traces its origins to 1844, when the family founded a small bodega in an old mill\u0026nbsp;known as La Noria, at the foot of the Castillo de Aguilar de la Frontera, in the Córdoba province\u0026nbsp;of Andalusia. In 1922, José María Toro Albalá acquired and restored the town’s old electric power\u0026nbsp;station — a vast facility with deep underground cellars made for long ageing — and moved the\u0026nbsp;bodega there. That move marked the founding of the modern house and the philosophy that has\u0026nbsp;defined it ever since: patience. Wines and vinegars left to age for years, sometimes decades, until they\u0026nbsp;become what the house calls enological jewels. The pivotal modern figure is Antonio Sánchez, who\u0026nbsp;took control in the 1960s, embraced the vintage añadas system for Montilla-Moriles wines, and earned\u0026nbsp;Toro Albalá a place among Spain’s hundred Bodegas de Oro. Solera del Toro is drawn from the\u0026nbsp;Bodega de Moriles, where over a thousand oak botas hold a long solera y criaderas fractional system.\u0026nbsp;The base wine is Pedro Ximénez from D.O.P. Montilla-Moriles, grown on the white albariza soils.\u0026nbsp;This is a vinegar of Montilla-Moriles — Toro Albalá’s flagship — not a sherry vinegar from Jerez; the\u0026nbsp;appellation is its own, the wine is its own, and the cellar is its own.\u003c\/p\u003e","brand":"zales-and-rego","offers":[{"title":"Default Title","offer_id":57437548511615,"sku":"VN-1503","price":19.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/files\/solera.png?v=1778234408"},{"product_id":"la-mimosa-1925","title":"The 1925 Mimosa","description":"\u003cp class=\"p1\"\u003eThe Mimosa cocktail — equal parts orange juice and brut champagne — was christened at the Hôtel Ritz in Paris in 1925, and within a year had become a fixture of Buck’s Club in London and the great transatlantic ocean liners. The 1925 Mimosa captures that moment as a preserve. Sweet orange juice and demi-sec cava form the body; bright fresh raspberry punctuates; orange peel delivers the noble bitterness any serious marmalade requires; pectin holds the soft set. The cava is reduced to concentrate its biscuit-yeast register without losing its sparkling-wine top-notes. The raspberry is a\u0026nbsp;chromatic accent more than a flavour lead — it anchors the marmalade visually, amber threaded with\u0026nbsp;crimson, and adds a tannic-fruit edge that keeps the conserve from sliding into dessert sweetness. A\u0026nbsp;marmalade for breakfast as a celebration.\u003c\/p\u003e","brand":"zales-and-rego","offers":[{"title":"Default Title","offer_id":57456612245887,"sku":"CF-1903","price":17.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/files\/mimosa-1925.png?v=1777884210"},{"product_id":"seda-de-invierno","title":"Winter silk","description":"\u003cp class=\"p1\"\u003eCauliflower and almond is one of the great Spanish vegetable axes — Brassica oleracea meets Prunus\u0026nbsp;dulcis in a register that reads as ivory silk. Steam-cooked cauliflower and roasted almonds are\u0026nbsp;emulsified with extra virgin olive oil and sea salt into a velvety cream that retains the brassicate\u0026nbsp;nutty-mineral undertone of well-cooked cauliflower while gathering the brown-butter, praline-\u0026nbsp;warm body that toasted almond delivers. The cream is silken, opaque ivory, no graininess if properly\u0026nbsp;worked. Winter Silk names both the texture and the season — cauliflower’s natural moment is cold-\u0026nbsp;weather, and the cream reads as the gentlest warm dish for a winter afternoon. As a sauce it dresses\u0026nbsp;white fish, lamb shoulder, scallops; as a base it builds soup; as a spread it crowns toast and replaces\u0026nbsp;hummus on a tapas plate. The almonds are typically Marcona — the round, sweet, oil-rich Spanish\u0026nbsp;variety from Andalucía and Valencia.\u003c\/p\u003e","brand":"zales-and-rego","offers":[{"title":"Default Title","offer_id":57456616505727,"sku":null,"price":14.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/files\/seda-de-invierno.png?v=1777884908"},{"product_id":"el-pasto-blanco","title":"The White Shepherd","description":"\u003cp class=\"p1\"\u003eEspárragos blancos de Navarra — the white asparagus of Tudela and Calahorra — is grown earthed-up so the spears never see sunlight, retaining ivory flesh and a vegetal-mineral, sweet-bitter register\u0026nbsp;that distinguishes them from green asparagus. The White Shepherd combines white asparagus tips\u0026nbsp;with queso de untar (fresh cream cheese), sea salt and lemon juice. The cream cheese smooths and\u0026nbsp;amplifies; the lemon keeps the asparagus’s sweet-bitter edge clean and bright; the salt opens up\u0026nbsp;the mineral character. The result reads as the contemporary high-end Navarran tapa: pale-cream\u0026nbsp;coloured with green flecks, lush in texture, vegetal-fresh in aroma, and finished with the asparagus’s\u0026nbsp;signature gentle bitterness — the sign of provenance, never disguised.\u003c\/p\u003e","brand":"zales-and-rego","offers":[{"title":"Default Title","offer_id":57456634659199,"sku":"DP-1901","price":13.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/files\/el-pastor-blanco.png?v=1777885241"},{"product_id":"olivas-de-mar","title":"Ocean Olives","description":"\u003cp class=\"p1\"\u003eA creamy reading of the Provençal pasta de aceitunas, built strictly from three components: cream\u0026nbsp;cheese, black olives stuffed with anchovy, and lemon. The cream cheese is the emulsifying medium and\u0026nbsp;textural softener, pulling the salt-and-umami load of the olive-and-anchovy filling into a generous,\u0026nbsp;spreadable paste. The classical Provençal tapenade is intense and oily; this version is rounder, lighter-\u0026nbsp;bodied, more contemporary in form — a Mediterranean terrine of olive umami and anchovy salt held\u0026nbsp;in a fresh-cream cheese matrix and sharpened with lemon. The anchovy is the structural element —without it the spread loses its sea-bass note and flattens.\u003c\/p\u003e","brand":"zales-and-rego","offers":[{"title":"Default Title","offer_id":57456645570943,"sku":"DP-1909","price":15.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/files\/olivas-de-mar3.png?v=1777886598"},{"product_id":"re-tximitxurri","title":"Ré Tximitxurri","description":"\u003cp class=\"p1\"\u003eThe name is a portmanteau: Ré for the Île de Ré, the French Atlantic island whose paludier salt\u0026nbsp;tradition feeds this blend; Tximitxurri for the Basque transliteration of the Argentine chimichurri. The\u0026nbsp;recipe is the dry-form chimichurri reimagined as a finishing seasoning rather than a wet sauce: sea\u0026nbsp;salt, garlic granulado, parsley, oregano, pimentón dulce, black pepper, thyme, onion granulada, ground\u0026nbsp;ají and bay laurel. Salt is the carrier; the herbs and spices are the message. Each component carries\u0026nbsp;its own line — parsley clean grass-citrus, oregano camphoraceous, paprika sweet-pepper colour and\u0026nbsp;warm body, garlic sharp-savoury, ají controlled heat, thyme resinous, bay laurel green-aromatic —\u0026nbsp;and the salt amplifies the whole. A seasoning meant for hot grilled meat at the moment of plating:\u0026nbsp;scattered over a steak just off the grill, the granules absorb the meat juice and release their aromatic register on first bite.\u003c\/p\u003e","brand":"zales-and-rego","offers":[{"title":"Default Title","offer_id":57456665264511,"sku":"EP-2206","price":16.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/files\/tximitxurri.png?v=1778234595"},{"product_id":"escamas-atlanticas","title":"Atlantic Scales","description":"\u003cp class=\"p1\"\u003eThe Valle Salado de Añana, in Álava in the Basque Country, is the oldest active salt-production site in\u0026nbsp;the world. Continuous salt extraction has gone on here for more than seven thousand years — from\u0026nbsp;the Neolithic onward; in 902 the monastery of San Pedro de Cardeña was already documented mining\u0026nbsp;salt at the valley, and in 1140 the town of Salinas de Añana was granted a royal charter by King\u0026nbsp;Alfonso VI partly because of the strategic and economic importance of its salt. The geology is the\u0026nbsp;inheritance: the valley sits on a vast subterranean salt deposit left by an ancient sea that disappeared\u0026nbsp;some two hundred million years ago, in the Triassic period. Rainwater percolates through the deep\u0026nbsp;salt and resurfaces as concentrated brine through four natural springs at roughly seven times Atlantic\u0026nbsp;salinity. The brine is channelled by gravity through pinewood aqueducts to hundreds of evaporation\u0026nbsp;terraces of dry stone, wood and clay, where the salt is extracted by sun and wind. No pumping, no\u0026nbsp;electricity. The site is a Bien de Interés Cultural, a UNESCO tentative-list World Heritage candidate,\u0026nbsp;and a FAO Globally Important Agricultural Heritage System. Atlantic Scales is the flor de sal of the\u0026nbsp;valley — the delicate surface crystals that form on warm, still days, harvested by hand into pyramid-shaped, snow-white grains.\u003c\/p\u003e","brand":"zales-and-rego","offers":[{"title":"Default Title","offer_id":57456675225983,"sku":"EP-2203","price":17.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/files\/escamas-atlanticas2.png?v=1777887260"},{"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":"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"},{"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"},{"product_id":"el-vicio-noble","title":"The Noble Vice","description":"\u003cp class=\"p1\"\u003eFoie gras is the apex of the European preserved-luxury tradition. The flagship of the Z\u0026amp;R Colección\u0026nbsp;1888, The Noble Vice is duck foie gras with sea salt, sugar, brandy, whisky, sweet wine and black\u0026nbsp;pepper. The trinity of spirits is the structural signature: brandy delivers the depth and caramel\u0026nbsp;oak, whisky adds the smoky-cereal complexity that traditional Cognac-only preparations cannot\u0026nbsp;supply, and sweet wine carries the rounded sweetness that balances the liver fat. Black pepper is\u0026nbsp;the structural counter-weight — without it the preparation slides into pure richness. Cured at low\u0026nbsp;temperature and rested for slow flavour development, the result is a foie with the silken, melting\u0026nbsp;texture of properly aged liver, the deep amber-pink colour of a noble preparation, and an aromatic\u0026nbsp;register that spans honey, dried fruit, oak smoke, leather, and the sustained richness of the duck liver\u0026nbsp;itself.\u003c\/p\u003e","brand":"Zales \u0026 Rego","offers":[{"title":"Default Title","offer_id":57465535627647,"sku":"C88-2902","price":69.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/files\/el-vicio-noble.jpg?v=1778061096"},{"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"}],"url":"https:\/\/www.zalesrego.com\/en\/collections\/productos-destacados.oembed","provider":"Zales \u0026 Rego","version":"1.0","type":"link"}