Mojama de Atun is an Andalucian delicacy; loin of tuna cured in salt for two days, then washed and left to dry using an authentic natural dryer which is left open to the winds from the Strait of Gibraltar. Herpac, the producer, pride themselves on their dedication to time-honoured traditions and artisan practice. The product is made with no other ingredients than salt, time, and cool Atlantic breezes, and the expertise of the men and women at Herpac. Mojama is sliced thinly, like a serrano ham and is traditionally served dressed with olive oil, tomatoes, and lemon juice. It's flavor is at once both salty and sweet and makes a unique tapas.
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