“Some call it sea ham. An ancestral method of preserving tuna through salting and drying, muxama concentrates a unique sapidity and texture, representing an exceptional gastronomic heritage and a force of nature.
A true delicacy, muxama is made from the noblest and least fatty part of the tuna. It is the loin, which is then cut into fairly large strips, salted, and subsequently dried. Unlike Spain, which keeps this tradition intact, Portugal has almost let this gastronomic treasure, which is part of our history, die out, despite having a legion of fans of this delicacy.
A product that was once fishermen’s food has become an almost exotic find that risks extinction in our country. Produced from the tuna’s loin, with a soft texture and salty taste, just the word muxama (which derives, like the production art, from an Islamic heritage meaning dry or ‘musama’) is enough to make one dream.”
“Muxama, the ‘Ham’ of the Sea” is a beautiful article from Revista de Vinhos that pays homage to this delicacy – unknown to many, and once fishermen’s food, now an almost exotic find at risk of extinction in our country. The article contributes to the dissemination and preservation of the memory of an ancient practice.
Currently, in Portugal, only Sociedade Pescas Pelágicas, under the brand Real Filete, is dedicated to the art of producing and commercializing the renowned tuna muxama.
In the same article from Revista de Vinhos, Chef Leonel Pereira shares a delicious recipe for tuna ceviche with avocado and muxama, surprising for its freshness and a magnificent summer snack. Try it with a good white wine and enjoy.
Some suggestions, like the Belondrade Quinta Apolonia white wine, Boizel Brut Reserve champagne, or Soalheiro Alvarinho white wine, will certainly provide you with a special moment.
Happy tastings!
