Mojama - Hand Cured Tuna in Sea Salt French Vinegar dark brown to gray grains

dark brown to gray grains

Silver-rimmed edge

as well as select regions of France

rich flavor with complex aromas

and juniper

Mojama - Hand Cured Tuna in Sea Salt French Vinegar dark brown to gray grainsMojama tuna fillet, dry cured in sea salt, is a rare delicacy from Andaluca. Mojama is made by curing the tuna loins for two to three days (depending on size) then, similarly with Spanish cured ham the salt is washed off and the loins are left to cure. The traditional method still involves laying out the tuna loins and letting them dry cure in the sun and coastal breezes, this process usually takes around three weeks. Tomatoes: Fresh, sweet vine