Mojama - Hand Cured Tuna in Sea Salt French Vinegar Silver-rimmed edge

Silver-rimmed edge

Three 1oz jars of the most popular imported caviars in house

Each tin is hand-selected to meet the highest standards

Presented in a numbered

dark brown to gray grains

Mojama - Hand Cured Tuna in Sea Salt French Vinegar Silver-rimmed edgeMojama 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