Real Filetes Muxama de Atum Extra (Cured Tuna Loin)

Real Filetes Muxama de Atum Extra is a Portuguese style cured tuna: loin of tuna salted and air-dried until firm, the traditional muxama of the Algarve coast. People call it the ham of the sea. A few thin slices with olive oil make one of the best petiscos you can serve.

Flavour and texture

Muxama is dark red to mahogany, dense and smooth. Sliced thin it melts slowly, salty at first, then deeply savoury, with a clean taste of the sea and a long, almost meaty finish.

How to enjoy it

Slice it paper thin, drizzle with good olive oil and serve with toasted almonds. Add it to a tomato salad, or eat it on bread. Pour a chilled Alvarinho, an Arinto or a white Port and tonic.

About muxama

Muxama is one of the oldest foods of the southern Iberian coast, from the Algarve to Andalusia, born of the great tuna fisheries. The name comes from Arabic and means dried: the loin is salted, rinsed and left to dry in the open air until firm.

Good to know

• Keep it in a cool, dry place or in the fridge, wrapped. Once cut, cover the cut face and keep it in the fridge.
• Extra grade, sold as a piece. Slice it as thin as you can.
• A rare taste of the Portuguese south coast to bring home.