Extra Sliced Cured Tuna Loin — The Ham of the Sea | SalazonArteExtra quality cured tuna loin: salt-cured center of the loin, produced in Murcia. Vacuum-packed slices, ready to serve with extra virgin olive oil and almonds. Buy online.
Extra grade tuna mojama: center loin cured in salt, made in Murcia. Vacuum-packed slices, ready to serve with EVOO and almonds. Buy online.
Approximate best before date: 6 months from purchase, in its unopened vacuum packaging. Once opened, keep refrigerated and consume within a few days. The exact date is on the label.
Extra category, the highest grade: only the central part of the tuna loin, closest to the spine — with a finer and more compact texture, less fat, and concentric veins that distinguish it at first glance.
"The ham of the sea": cured in salt and air-dried according to the ancient Mediterranean salting technique, the same one practiced by Phoenicians and Romans on these coasts.
Produced in Murcia, one of Spain's great cradles of mojama, with its traditional Mediterranean salt production.
Only two ingredients: tuna and salt. Natural curing, without additives or smoke.
Sliced and vacuum-packed (100g orders): ready to serve, no knife or special technique required — we do the fine slicing for you.
Selected by SalazonArte, the curing house in Valencia's Central Market.
Flavor: intense, elegant and deep — a concentrate of the sea with the measured salinity of a well-executed curing process; its nobility is reminiscent of cecina or Ibérico ham, but with a marine soul.
Texture: firm and compact yet delicate, melting slowly in the mouth; thin slicing is key to appreciating it.
Aroma: deep and clean, of traditional salted fish.
Extra Category, the highest: only the central part of the tuna loin, the one closest to the spine —finer and more compact texture, less fat, and the concentric veins that distinguish it at first sight.
"The ham of the sea": cured in salt and air-dried according to the ancient Mediterranean salting technique, the same one already practiced by Phoenicians and Romans on these coasts.
Made in Murcia, one of Spain's great cradles of mojama, with its traditional Mediterranean salt-making heritage.
Only two ingredients: tuna and salt. Natural curing, without additives or smoke.
Sliced and vacuum-packed (100 g orders): ready to serve, no knife or technique needed — we do the fine slicing for you.
Selected by SalazonArte, the home of salted products in Valencia's Central Market.
Energy: 830 kJ / 197 kcal
Fat: 5 g— of which saturates1.4 g
Carbohydrate: 0 g— of which sugars0 g
Protein: 38 g
Salt: 4.5 g
The classic ritual: thin slices, a good drizzle of extra virgin olive oil over them —letting them "drink" for a few minutes— and fried almonds on the side. There's no appetizer more distinguished.
Pairing: Fino, manzanilla, or amontillado are the historical partners; also a dry white wine or a toasted beer.
On toast: on bread with grated tomato, or with avocado and a touch of lime for the modern version.
In haute cuisine: mojama shavings over Valencian tomato salad, "huevos rotos" (broken eggs), a tartare, or an ajoblanco — the Mediterranean "umami touch" used by chefs.
Our advice: always serve it at room temperature, never straight from the fridge; the oil and temperature awaken its aroma.
Center loin of tuna cured in sea salt and dried in a controlled manner, handcrafted in the Region of Murcia — a direct heir to the salt-curing tradition that Phoenicians, Romans, and Arabs (from whom the name comes: musama, "wax-like") developed in the Spanish Mediterranean.
Selected by SalazonArte for their cured fish counter at the Central Market of Valencia, where mojama is a religion.
Unopened: keep the vacuum-sealed package in a cool, dry place, away from light and heat (refrigeration extends its life in summer).
Once opened: keep refrigerated, wrapped or in a sealed container — covering the slices with a little EVOO helps preserve texture and aroma.
Consume within a few days of opening to enjoy it at its best
FISH
Tuna (fish) and salt.
