The Ancient Art of Salting the Sea
Long before refrigerators, before vacuum-seals or tins, salt was Spain’s greatest preserver. And nowhere is that tradition more beautifully alive than in mojama—a cured tuna loin, salted and air-dried by the sun and wind, just as it has been done for over 20 centuries since the time of the Phoenicians.
Mojama is one of the oldest food traditions in Spain, and it still feels like a miracle of simplicity. Tuna. Sea salt. Air. Time. That’s it. But together, they create something extraordinary—something that captures the essence of the Mediterranean in every slice.
For those who grew up along Spain’s southeastern coast, mojama is not exotic—it’s part of daily life, especially during the almuerzo or aperitivo, served thinly sliced with a drizzle of olive oil, maybe a few Marcona almonds or wedges of tomato. Dr. Carlos Leiva, co-founder of Siesta Co., grew up in Alicante, where mojama was a staple on the family table. “It’s one of those flavors that feels woven into your memory,” he says.
To others, it might seem unfamiliar at first—but one taste, and you’ll understand why it’s one of Spain’s best-kept culinary secrets.
What Exactly Is Mojama?
Mojama is made from the loin of yellowfin tuna, which is carefully salted and then dried over several weeks in sea air. The result is something that resembles a land-cured ham in texture—dense, dark, and beautifully marbled—but with the unmistakable umami of the sea.
“The first time I tasted mojama as a child,” says Carlos, “I remember thinking it tasted like the ocean had been distilled into something you could slice. It was powerful, but also delicate.”
Its name comes from the Arabic word musama, meaning “dry,” a nod to its long lineage across cultures and civilizations along the Spanish Mediterranean coast. For centuries, fishermen would preserve their catch this way, drying it under the sun to feed their families through the seasons. Today, it’s a gourmet treasure.
At Siesta Co., we use Mojama Extra—the highest classification of mojama available. While standard mojama may include more fibrous or uneven cuts of the loin, Mojama Extra is made exclusively from the cleanest, most uniform sections. The result is a smoother texture, deeper color, and more refined flavor in every bite.
Simplicity as Luxury
There is something deeply Spanish about turning something humble into something exquisite. Mojama doesn’t rely on heavy seasoning or elaborate preparation—it’s all about the purity of the fish, the quality of the salt, and the patience of time.
“The best mojama,” explains Dr. Lucía Flors, co-founder of Siesta Co., “is made using traditional methods passed down through generations. No shortcuts. No machines. Just good tuna, sea salt, and know-how.”
And like jamón ibérico, it is all about balance—the right humidity, the right drying conditions, the right cut. Even the slicing matters. Too thick, and it’s overwhelming. Too thin, and it disappears on the tongue. But when it’s just right, mojama offers a chewy, silky texture and a rich, briny flavor that lingers like the last swim of summer.
How to Enjoy It
Mojama doesn’t need much. In fact, the less you do to it, the better. Serve it thin, drizzle with extra virgin olive oil, and pair it with a cold glass of manzanilla sherry or a crisp vermouth. Add a few almonds, maybe a slice of pan con tomate, and you’ve got yourself a very refined snack—or a very Spanish lunch.
It is also incredible atop a salad of bitter greens and orange segments, or simply layered over warm toast. Some even shave it over scrambled eggs. Like many great Spanish ingredients, mojama is versatile but never showy—it knows its power.
A Slice of Spanish Soul
At Siesta Co., we love products that carry tradition in their bones—the kind of foods that connect us to the past and make us pause, even just for a moment. Mojama is one of those. It’s not flashy. It’s not trendy. But it’s unforgettable.
“Every time I eat mojama, I’m transported to the coast of Spain,” says Carlos. “To that salty breeze, the tiled bars, the midday light. It’s not just food—it’s a place, a memory.”
Whether you’re discovering it for the first time or grew up with it on your table, mojama invites you to slow down and savor. To taste the sea as it once was—and still is.
Have you tried mojama?
Let us know how you enjoy it—and welcome to one of Spain’s oldest rituals.
