Mojama - Hand Cured Tuna in Sea Salt French Vinegar Presented in a numbered

Presented in a numbered

as well as select regions of France

Silver-rimmed edge

and roasted vegetables

Organic cherry juice

Mojama - Hand Cured Tuna in Sea Salt French Vinegar Presented in a numberedMojama 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