{"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","url":"https:\/\/www.zalesrego.com\/en\/products\/jamon-sombra-encina","provider":"Zales \u0026 Rego","version":"1.0","type":"link"}