Mojama is a dry-cured yellowfin tuna from Barbate in Spain. The tuna is dry-cured using a fishermen age old salting process.
"El jamón del mar"
Selected from the best tuna loins, elaborated in a traditional way, salted with sea salt, and dried with a fusion of natural air and artificial drying that allow a perfect finish. That is why the temperature, wind direction, and humidity characteristic of the area, make the process of elaboration of the mojama unique.
In addition, it has the quality seals of Certified Quality and Protected Geographical Indication Mojama de Barbate, differentiating elements that make our mojama a product of differentiated quality. The mojama is a type of salting that is obtained from the less fatty parts of the tuna, where dorsal and lower loins are used to later press them with salt, wash them and dry them until they reach their ideal curing point.
STORAGE & CARE
The ideal is to keep it cold and, once the package is opened, keep it in the refrigerator at a temperature between 5º and 10ºC to enjoy it in optimal conditions, thus obtaining its characteristic sea flavor. You can also choose to keep the mojama in olive oil and at the same refrigeration.