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Attempt To Obtain Geographical Protected Status For “Mojama” Spain, October 1, 13

Spanish coastal town Barbate has registered an application for the Protected Geographical Indication (PGI) of ‘Mojama of Barbate’, a tuna loin that has gone through a curing process of being seasoned and air-dried. The application has been submitted to the European Parliament and the Council, and the Commission now has the right to object for three months.



The yellowfin or bluefin tuna loins are put through both high and low temperatures and appear with a maroon color, dark edges and slight salty taste. The salt concentration is between three and nine percent and the humidity level of the tuna is 35 to 45 percent.

Designed to promote and protect the names of quality agricultural products and foodstuffs, the European Union introduced the scheme of PGI in 1992. Gorgonzola, Camembert, Somerset Cider and Champagne can only be labeled as such if they come from the designated region. Now Barbate wants this recognition for Mojama.

The only Mojama production areas are the towns of Barbate, Zahara and Vejer, which are all in the Spanish province of Cadiz. Here takes place every stage in the process, including the cleaning of the tuna, salting, rinsing, pressing, curing, drying, blanching and packing. The traditional production methods used are said to be driven by how the industry in the region was in Roman times.

The ‘Mojama of Barbate’ is said to be recognized on the market as a gourmet product and characterized by its unique preparation and presentation.