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Beautiful hand-polished blue Abalone shell and hand-made Abalone shell dish with silver accents
often described as similar to aged cheese
Ideal for baking
known for its rich tradition of vinegar-making
more exquisite
Mojama - Hand Cured Tuna in Sea Salt Size:8.8 oz (250g) Beautiful hand-polished blue Abalone shellMojama 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
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