Tuna Mojama - Ham of the Sea with Artisanal Tradition

Mojama Production Process

The process of producing mojama is an art that has passed from generation to generation. We begin by selecting the best tuna loins, especially the central part of the loin which is known for its quality. These loins are carefully cured with coarse salt for a specific period of time, allowing the flavour to intensify while preserving the tuna’s unique texture. Salt-curing tuna is a technique that requires patience and precision to ensure that each piece of mojama meets the highest standards of quality and flavour.