Mojama de Barbate

Mojama de Barbate is a salted and dried tuna loin produced in Barbate, Cádiz, registered as a PGI under file number PGI-ES-01210. The specification recognises two grades, Categoría Extra and Categoría Primera, distinguished by the part of the loin from which they derive. The product must be packaged at source to preserve its physical and chemical characteristics.

About this designation

Mojama de Barbate holds PGI status, registered under EU file number PGI-ES-01210, with eAmbrosia identifier EUGI00000015971, and protected since 10 March 2014. The designation is managed by the Consejo Regulador de las Indicaciones Geográficas Protegidas Mojama de Barbate y Mojama de Isla Cristina, based in Tomares, Seville. The product is defined under Spanish law as salted and dried tuna loin. The specification describes two commercial grades: Categoría Extra, derived from the upper loins known as negros or descargamentos, and Categoría Primera, derived from the lower loins known as blancos or descargados. A central step in production is the ronqueo, the traditional carving procedure in which slits are made along the lines of the pelvic, anal, and dorsal fins; the name derives from the sound the knife makes when it rubs against the backbone, resembling a snore (ronquido). Salting must last between 18 and 50 hours, with loins fully covered by salt and no loin touching another. Natural drying must last no less than 15 days; tunnel drying must last a minimum of 12 days. The product must be packaged at source, in vacuum-sealed transparent plastic, plastic trays, or glass jars, in order to maintain salt content and water activity. The specification permits no oil in packaging unless the product is sliced.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PGI on 10 March 2014 under file number PGI-ES-01210 (eAmbrosia: EUGI00000015971).
• The specification requires salting to last between 18 and 50 hours, with all loins fully covered and no loin touching another.
• Natural drying must not last less than 15 days; tunnel drying must last a minimum of 12 days.
• The ronqueo carving procedure is a defined production step; the name derives from the sound the knife makes against the backbone.

Tasting notes

Andalusian dry-cured tuna loin IGP from Barbate (Cádiz) or Isla Cristina (Huelva). Tuna belly/loin salt-cured and air-dried. Deep mahogany color, firm chewy texture (similar to bottarga), intensely savory umami-sea flavor — the iconic south-Spanish dry-cured fish.

HoReCa use

The product may be packed sliced in olive or sunflower oil in plastic trays or glass jars, or vacuum-packed in pieces of different weights.

Packaging

• whole-piece-vacuum-300-500g
• half-piece-vacuum-150-250g
• deli-sliced-vacuum-100g
• gift-pack-150g
• professional-bulk-1kg