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Mojama is an Andalucian delicacy; loin of tuna cured in salt for two days it is then washed and left to dry using an authentic natural dryer which is left open to the winds from the Strait of Gibraltar. There are no other ingredients other than salt, time and cool Atlantic breezes that go into the making of this product.
Mojama is produced in an identical way to the cured hams. Sliced, wafer thin, it has an intense flavour to it and is best served with a drizzle of olive oil and some crusty bread and a chilled sherry.
Cadiz, Andalucia, Spain.
100g
Tuna loin, water, salt and olive oil.
Keep refrigerated. Once open consume within 5 days.
