Sachet of sliced Salaors de Santa Pola mojama beside a dried loin and salt

Valencia region

Tuna mojama

Rosa y Sara Baeza in Santa Pola · 100 g pack, sliced

£10.30

VAT included

In London you can find it in these shops.

Before you order it to your door, see if a shop is near you. They keep it for you and you pick it up when it suits you.

  • Colmado Hackney

    Chatsworth Road 61, London

    Tue to Fri 12:00 to 20:00 · Sat to Sun 11:00 to 17:00

  • Despensa Northcote

    Northcote Road 74, London

    Mon to Fri 10:00 to 19:00 · Sat 10:00 to 17:00

If there is no shop near you, we send it to your door.

Delivery to United Kingdom: £17.10, 4 to 6 days.

Delivery already includes customs and taxes. You pay nothing more when it arrives.

Hamburg shop with wooden shelves where a shopkeeper slices cheese
Rosa Baeza and her niece Sara at the door of their shed near Santa Pola port
Salaors de Santa PolaSince 1983

Who makes it

Rosa Baeza has spent forty years salting tuna in Santa Pola, in a shed two hundred metres from the harbour. She started out with her husband, who died in 2017. She is sixty-one and has a niece who had no plans to stay.

Sara Baeza explains a change to her aunt Rosa in the salting shed

Sara studied marine science in Alicante and wanted to work on a research ship. She started helping out in the summers. Three years ago she told her aunt she would stay if she could change a few things.

Rosa Baeza tastes a slice of mojama that Sara has just cut

Sara has the shed running on solar panels and has cut down the salt. Rosa says the mojama now tastes more of tuna and less of her. Sara says that is a compliment.

How it is made

  1. Rosa Baeza covers bluefin tuna loins with salt from the Santa Pola salt pans

    01

    The bluefin tuna loins are buried in salt from the Santa Pola salt pans for two days.

  2. Sara Baeza rinses the loins in fresh water and presses them

    02

    They are rinsed in fresh water and pressed to squeeze the water out.

  3. Tuna loins drying in the sea air, hanging in the shed

    03

    They dry in the harbour air for about three weeks, hanging in the shed.

  4. Hands thinly slicing mojama before vacuum packing it

    04

    They are sliced thin and vacuum-packed.

Pink salt pans of Santa Pola with flamingos and heaps of salt

Valencia region

Santa Pola is a fishing town south of Alicante, with pink salt pans and flamingos. The salt for the mojama comes from right there.

See the region
Thin slices of mojama with olive oil and almonds on a plate

What we are allowed to say

Mojama is high in protein. Protein contributes to the maintenance of muscle mass.

What the studies say, on the blog

What they do so it lasts

  1. 01The salt comes from the town's salt pans, two kilometres away.
  2. 02Air-dried, with no drying chamber.
  3. 03The tuna is bluefin, caught under quota in the Mediterranean.
Workers heap salt at the pink Santa Pola salt pans with flamingos

Where your money goes

Rosa y Sara Baeza
£4.40
47%
Transport
£0.70
7%
@seis
£1.70
18%
The shop or home delivery
£2.60
28%

Out of £9.40, the price before VAT. The VAT, £0.90, goes to the state.

How we work
A Copenhagen shopkeeper places jars on a wooden shelf

What the label says

Format
100 g pack, sliced
Ingredients
Bluefin tuna loin (Thunnus thynnus) and salt.
Allergens
Contains fish.
Storage
In a cool place. Once open, in the fridge with a drizzle of oil.
Best before
6 months from packing.
Seal
No seal
Made in
Santa Pola, Valencia region
Hands thinly slicing mojama before vacuum packing it
Cloth sack of Marjal de Sueca bomba rice beside a rice field in September

Keep looking

Bomba rice, Arroz de Valencia PDO

Paula Ferrer in Sueca

Bomba rice, Arroz de Valencia PDO1 kg cloth bag£5.60

We use cookies for analytics. You can accept or reject non-essential cookies.