The mojama is the center of the tuna. Each tuna consists of four mojamas of approximately 6 kg. First the loin is removed and then the spine marks are eliminated, separated from the trunk and the tarantelo. It is introduced in salt for 24 hours, desalted and then transferred to the drying room. During the process it changes color, losing its natural intense red and reduces in size due to water loss. Short description: Extra Mojacar. Tasting: Dry-salted product. Consume directly after opening the package. Allergens: Contains fish.