Mojama - Hand Cured Tuna in Sea Salt French Vinegar This chocolate brown to dark

This chocolate brown to dark gray-colored Siberian caviar is a true delicacy developed by traditional caviar producers

Silver-rimmed edge

and roasted vegetables

parmegiano reggiano cheese

Each tin is hand-selected to meet the highest standards

Mojama - Hand Cured Tuna in Sea Salt French Vinegar This chocolate brown to darkMojama tuna fillet, dry cured in sea salt, is a rare delicacy from Andaluca. Mojama is made by curing the tuna loins for two to three days (depending on size) then, similarly with Spanish cured ham the salt is washed off and the loins are left to cure. The traditional method still involves laying out the tuna loins and letting them dry cure in the sun and coastal breezes, this process usually takes around three weeks. Tomatoes: Fresh, sweet vine