Of the three recognised mojama quality grades, “Extra” is the best, coming from a more compact area of muscle, which gives you a softer texture, with less marked marbling than premium quality or sirloin mojama.
Our Mojama de Isla Cristina belongs to the Regulatory Council of the Protected Geographical Identification “Mojama de Isla Cristina”. This label endorses and controls production to guarantee the careful processing of specially selected tuna.
Unlike most manufacturers, we make our mojama with only tuna and salt, and don’t add any colouring, flavouring or chemical preservatives.
The presence of white spots on the mojama is the result of salt precipitates caused by refrigeration, which disappear after a period of time at room temperature.
Instructions for use: remove from the fridge 15 minutes before consumption. The typical way to eat it is cut into thin slices, with a drizzle of good extra virgin olive oil to soften its texture and, as an extra, accompanied by fried almonds.
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