Overview
Mojama de Barbate is the PGI salt-cured and dried tuna loin of Barbate and the Cádiz coast. It is dense, dark and sliced thinly rather than eaten as a large portion.
Where it's from
Climate. The wind-dried coast of the Gulf of Cadiz, in the path of the almadraba tuna.
Altitude. Sea level
The cut
How to recognise it
The cured loin is firm and dark reddish-brown, with a clean marine aroma and dense, smooth slice. Rancidity, histamine-like sharpness, wet pockets or surface spoilage are unacceptable.
Origins and history
Barbate's position beside the seasonal tuna migrations and the almadraba fishery supported centuries of salting and drying. Mojama transformed valuable loin meat into a durable product for coastal trade.
- Production today
- Protected production under the applicable specification.
- Protection
- PGI
- Tradition vs modern
- The registered process and product identity control.
Compare with. Mojama
Serving and cultural significance
Mojama is sliced very thin and served with olive oil, almonds, tomato or bread. Its concentrated salinity makes it a seasoning as much as a standalone food.
Recipe and cure
This protected child record documents the official product identity. It does not yet contain a Curesmith home recipe.
Curesmith home adaptation — not designation-compliant
Make this — the measured Curesmith version →The cure below is the traditional reference. “Make this” opens the measured Curesmith home recipe, scaled to your batch.
Traditional or protected production
The PGI specification controls tuna species and cuts, salting, washing, pressing, drying and the production area. The protected finished product has water activity below 0.90.
- Meat
- fish (tuna)
- Cut
- loin, bloodline removed
- Salt (%)
- official protected specification controls
- Curing salt
- official protected specification controls
- Other agents
- official protected specification controls
- Fermented
- No
- Smoked
- No
- Target aW or weight loss
- official protected specification controls
- Temperature (°C)
- official protected specification controls
- Humidity (%)
- official protected specification controls
- Maturation
- official protected specification controls
- Basis
- protected specification
- Style
- Protected traditional process
Method
- Follow the complete official protected specification and conformity system.
- Do not substitute the generic parent recipe or a Curesmith house method for the registered process.
Notes
- The official protected specification controls the named product. Any Curesmith EQ, starter-culture, curing-salt or home-scale adaptation is a separate method and must not be presented as designation-compliant.
Safety. Protected-specification process controls this product. Any home method requires separate technical validation.
In the Codex
What this product teaches, and where to read more.
Temple. Roof, Water Activity