Mojama is a Spanish delicacy consisting of filleted salt-cured tuna, typical from Andalusia (Spain).
Mojama is made of loin of the tuna by curing them in salt for two days and drying later in the sun and the breeze (according to the traditional method) for fifteen to twenty days.
It is usually served in extremely thin slices with olive oil and almonds. It is popular mid-afternoon tapa and is served with a short beer and olives.
Iberic Tapas OÜ