Mojama, known as the "ham of the sea," is a specialty of the Spanish coasts. It is made using the loin of Thunnus albacares, which undergoes a meticulous process where the tenderloin and bone remnants are removed, carefully separating it from the backbone and the fatty tissues. The piece is then covered in salt for 24 hours, after which it is desalinated and left to dry. During drying, the mojama loses its characteristic intense red color and decreases in size due to water loss. This artisanal process results in a unique dry-salted product that can be consumed directly. This delicate delicacy is distributed as a piece of approximately 1,500 grams and should be stored under refrigerated conditions. It is perfect for those who appreciate the intense flavor of cured seafood.