Mojama de Atun Extra, our sea ham
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The process of making extra tuna mojama is an ancient art that requires patience and skill. Here's a summary of the traditional process:
Tuna selection: Large size and quality tuna are selected to ensure a high quality mojama.
Cleaning: The fins and viscera are removed from the tuna, leaving only the loins.
Salting : Tuna loins are salted abundantly with sea salt, covering them completely. This process takes about 24 hours to allow the salt to penetrate the meat and extract moisture.
Drying: After salting, tuna loins are washed to remove excess salt and left to air dry for a period of several weeks or even months. During this time, an outer layer of salt forms on the surface of the tuna, helping to preserve it and develop its characteristic taste.
Ripening: Once the tuna loins are completely dry, they are stored in a cool, dry environment for an additional ripening period, which can last for several months or even years. During this time, the flavors develop and intensify, and the texture of the mojama becomes firmer and more compact.
CUTTING AND PACKAGING: Finally, the mojama is cut into thin sheets and vacuum packed to preserve its freshness and flavor. The extra tuna mojama is distinguished by its superior quality, which is reflected in its more delicate taste and softness compared to other varieties.
This traditional process has been perfected over centuries of practice, and is what gives mojama its unique flavor and gastronomic value.
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