Tuna mojama sliced View larger

The mojama is a meat of tuna that is made pressing the meat in coarse salt, then they are washed and they run off well and finally they are allowed to dry in the air during several days. Many compare it to ham and jerky, as the final texture is quite similar.

Piece Tuna mojama sliced

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Origin:Barbate (Cádiz)

Tuna mojama from Barbate (Cádiz) and vacuum packaging.

The mojama is a meat of tuna that is made pressing the meat in coarse salt, then they are washed and they run off well and finally they are allowed to dry in the air during several days. Many compare it to ham and jerky, as the final texture is quite similar.

The most common way to serve is in thin slices of about 2 or 3 mm thick, watered with a yarn of a good extra virgin olive oil that will enhance its flavor and accompanied with fried or toasted almonds.

To marry, blond beers with low alcoholic strength, or a white wine such as fine Jerez, chamomile (manzanilla) de Sanlúcar or white wine are suitable.

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Piece Tuna mojama sliced

Piece Tuna mojama sliced

The mojama is a meat of tuna that is made pressing the meat in coarse salt, then they are washed and they run off well and finally they are allowed to dry in the air during several days. Many compare it to ham and jerky, as the final texture is quite similar.

Write a review