Mojama of Tuna Loin — Artisanal Salted Tuna | SalazonArte
Mojama de solomillo de atún: the outer part of the loin cured in salt, just tuna and salt. Intense flavor at an affordable price. The everyday "ham of the sea". Buy online.
Approximate best-by date: 6 months from purchase, in its unopened packaging. Once opened, keep refrigerated in an airtight container and consume within a few days.
Sirloin category: the upper and lower outer part of the loin — a noble cut of tuna, with a slightly more intense flavor and a more affordable price than the Extra.
Same artisanal preparation as our Extra mojama: traditional salting and controlled drying, without rushing.
Only two ingredients: tuna and salt — 100% natural, without preservatives or additives.
Intense amber color, the visual hallmark of a well-cured product.
The perfect gateway to the world of mojama — and the regular replenishment for those who already live in it.
Selected by SalazonArte, the home of salted products in Valencia's Central Market.
Flavor: intense and deep, with a slightly more pronounced salty note than the Extra – an authentic cured flavor that connoisseurs enjoy.
Texture: firm and meaty, smooth on the palate when thinly sliced.
Color: intense and uniform amber.
Vacuum-packed in 100g approx.
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
Source of high-quality protein and essential omega-3 fatty acids.
Low in saturated fat, ideal for a balanced diet.
The timeless classic: thin slices, a bath of extra virgin olive oil, and fried almonds—the trio that never fails.
In the kitchen, with more versatility than Extra: its price makes it ideal for guilt-free cooking—shavings over salads, fried eggs with mojama, pasta, seafood rice dishes, or a salmorejo with luxurious garnishes.
Pairing: dry white wines, manzanilla, or an elegant fino; it also pairs wonderfully with toasted beer.
Secret sandwich: toasted bread, tomato, EVOO, and mojama de solomillo—the Valencian lunch that few know but everyone loves.
The tip: always slice it thin and at room temperature; if you have a dry end, grate it over pasta or salad like bottarga.
Loin fillets of tuna cured in sea salt according to traditional Mediterranean salting methods, with controlled drying and entirely artisan production. Selected by SalazonArte for its cured fish counter at the Central Market of Valencia.
Unopened: store in a cool, dry place, away from light and heat (in summer, the refrigerator is best).
Once opened: refrigerate in an airtight container; a thin layer of extra virgin olive oil over the slices preserves texture and aroma.
Consume within a few days of opening.
FISH
Tuna (fish) and salt.
