Mojama Extra (IGP Mojama de Barbate)

Extra tuna mojama covered by the PGI Mojama de Barbate. The highest quality in a piece made only with tuna loins, sea salt and water. A delicatessen for lovers of the flavor of the sea.

Mojama is a type of salting that is obtained from the less fatty parts of the tuna, where dorsal and lower loins are used and then pressed with salt, washed and dried to their ideal point of curing.

It is made completely by hand, without preservatives, sweeteners or additives. To do this, we only use 3 ingredients: tuna loins, sea salt and water. Subsequently, it is dried with a fusion of natural and artificial air that allows a perfect finish. The temperature, wind direction and humidity characteristic of the area make the mojama production process unique.

In addition, it has the Mojama de Barbate Certified Quality and Protected Geographical Indication quality seals, differentiating elements that make our Mojama a product of differentiated quality. It is also important to highlight the benefits of mojama for our health, such as its high protein content, Omega 3 fatty acids, and minerals such as phosphorus, magnesium, potassium, sodium, iron or iodine.

The traditional way of eating it is as is and cut into slices, but you can also make numerous recipes with mojama. For example, you can add it to salmorejo, accompany it with dried fruits... either way, success is assured.

Once purchased, it can remain in good condition for quite some time. To do this, the ideal is to keep it cold and, once the container is opened, keep it in the refrigerator at a temperature between 5º and 10ºC to enjoy it in optimal conditions. You can also choose to preserve the mojama in olive oil and refrigerate it in the same way. Mojama extra is made from Thunnus albacares tuna, caught with purse seines and hauled nets in FAO Zone 34 in the East-Central Atlantic. Available all year round.