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Iberian Loin Cane
Origin and Production Process: Mojama has been a culinary treasure since Phoenician times. Each piece is carefully selected and covered with a layer of salt to remove moisture. After resting, it is washed, dried, and sun-cured, enhancing its flavors and giving it a firm yet delicate texture. From the Phoenicians to today, mojama has maintained its charm and power to amaze.
Palate Experience: Mojama is a salty symphony that dances on the tongue. Its marine notes combine with hints of nuts and smoky touches. It is a delight that can be enjoyed on its own, in thin slices, or accompanied by a good extra virgin olive oil.
Its versatility allows it to become an elegant bite in salads and gourmet tapas.
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