While mojama is still a largely undiscovered delicacy outside of Spain, it has been recognized by specialty stores worldwide for years and is slowly entering more mainstream markets as the demand increases. In Spain, Mojama is most often served in thin, translucent slices, drenched in only the best extra-virgin olive oil, with a glass of your favorite white wine. Elsewhere it has been seen finely grated over a plate of lightly oiled spaghetti, with a chopping of parsley and a glass of red wine.
Date: Thursday 13, 2008
Unión Salazonera Isleña, SA (USISA), located on the southwestern coastal town of Isla Cristina (Huelva), is one of the largest Spanish producers of canned and cured seafood. Their extensive product line has put them on the map, both nationally and internationally, winning the recognition of clients and sector organizations alike.
In 2003 alone, USISA was recognized [...]