2 August 2008


Mojama is a relatively unknown tapa outside Spain, very popular in Madrid where workers have their lunchtime aperitivo accompanied by thin slices of tuna.

Mojama is a salted loin of quality tuna, cured the same way as bacalao salted cod but ultimately different in flavour and texture.

Mojama is best served in wafer thin slices and goes exceptionally well with olives, olive oil, vine tomatoes or small salads.


Anonymous said...

Hi there! Thanks for dropping by and commenting.

I visited Spain in 2006 - loved the country and the food!

Orce Serrano Hams said...

Hi, many thanks, we found your paella recipe very interesting - thats the beauty of the dish, its so versatile.

Have to agree - we love the food too!