Sliced Mojama

Mojama is one of the great cured products of Spain — salt-cured yellowfin tuna loin, air-dried until firm and deeply concentrated, with a flavour that is intensely savoury, umami-rich, and unlike anything else. It is the charcuterie of the sea: the Spanish answer to prosciutto or bresaola, made with nothing but the finest tuna and sea salt, and time.

Usisa is one of the most respected producers of mojama in Spain, based in Isla Cristina in Andalusia — the heartland of Spanish tuna curing, where the tradition dates back to the Phoenicians. Their mojama is made from yellowfin tuna loin, salt-cured and air-dried to produce a product of extraordinary depth and complexity: firm, ruby-red, and deeply savoury, with a clean, oceanic intensity that lingers long after the last slice.

Slice it thin, drizzle with excellent olive oil, and serve alongside almonds, olives, and a glass of Manzanilla sherry or Fino. One of the most impressive things you can put on a cheese board.