Mojama Salt-cured, air-dried tuna loin from the Andalusian coast, dense and dark red, like a ham of the sea. Sliced paper-thin with olive oil and almonds, alongside a glass of fino or manzanilla.
dense · salty · ham-like · oceanic
Knowing it
Where to buy Spanish delis, in vacuum-packed pieces. 'Extra' grade comes from the centre of the loin.
A little history Its name is usually traced to the Arabic for 'dried'.
Worth knowing Slice it as thin as you can and leave it in olive oil for an hour before serving; it softens and turns silky. When it's best
J F M A M J J A S O N D
Good all year.
Northern hemisphere.
What it brings to a dish
Where it's from
Southern Europe · Galician , Asturian , Basque , Castilian and Madrid , Catalan , Valencian , Andalusian , Gascon and the South-West , Provençal , Italian , Greek Search the index for mojama + Want to try