Herpac Slices of Dry Salted Tuna Mojama de Barbate Extra IGP

Tasting Notes of the Curator

Mojama is for those who love flavor with authority. Herpac’s Extra Tuna Mojama carries the deep, savory intensity of cured tuna loin, with a profile that feels somewhere between the sea, fine charcuterie, and a beautifully restrained salt cure. The first impression is briny and rich, but not harsh. It has that concentrated marine depth one expects from traditional Spanish salazones, yet the Extra grade gives it a finer, smoother expression. The slices are taken from the inner part of the tuna loin, giving them a more delicate grain and a less fibrous texture compared to standard grades. On the palate, it is firm but tender, with a clean salty finish and a slow-building umami that lingers beautifully. Think of it as seafood’s answer to cured ham: thin, elegant, intense, and best served with very little fuss. A drizzle of good olive oil is already a complete thought.

Pairings and Suggestions

Mojama shines brightest when treated simply. Serve it chilled or at room temperature, arranged in thin slices with extra virgin olive oil. It is already sliced, which makes it dangerously easy to turn “just a small appetizer” into the whole personality of the table.

Try it with:

• Extra virgin olive oil and crusty bread
• Toasted almonds for a classic Spanish-style pairing
• Fresh tomato or pan con tomate
• Olives, roasted peppers, and pickles for a tapas board
• Soft-boiled eggs or scrambled eggs for a rich contrast
• Pasta, used sparingly as a salty umami finish
• Dry white wine, fino sherry, cava, or vermouth

For a quick plate, layer the mojama slices over toasted bread, drizzle with olive oil, and add a few crushed almonds or fresh tomato on the side. Elegant, coastal, zero drama — except from the people asking where you got it.

The Old Art of Preserving the Sea

Mojama belongs to Spain’s long tradition of salazones, or salt-cured seafood. It is especially associated with Andalusia, including Cádiz and Huelva, where tuna preservation has deep coastal roots. Mojama de Barbate has Protected Geographical Indication status, and the Extra category is known for coming from the inner part of the tuna loin, giving it a finer texture and less pronounced fibrous grain. Official Spanish food references describe mojama as compact, smooth, not very fibrous, and lightly salted in both aroma and taste — a delicacy whose beauty comes from patience, salt, and the sea.

Its nickname, “jamón of the sea,” is not just marketing poetry. Like cured ham, mojama transforms a prized cut through salting and drying, concentrating flavor while creating a luxurious slicing texture. It is preservation elevated into delicacy — proof that sometimes the simplest techniques are the ones with the most swagger.

Storage Instructions

Keep refrigerated. Once opened, keep tightly covered or transfer to an airtight container. Consume as soon as possible for best flavor and texture. Serve slightly chilled or let sit briefly before serving to allow the flavor to open.