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