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mojama in calgary?

howlin Jan 7, 2010 07:56 PM

almost scared to inquire i seem to be looking for the rarest stuff all the time,but has anyone seen this around.also called mochama .basically a tuna proscuito .im trying to cure it myself and need an example

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  1. goodhealthgourmet RE: howlin Jan 7, 2010 08:22 PM

    hmmm, i'm not so sure you'll get the same results as they do in Andalucia without the Iberian sun and wind...and of course the fresh Mediterranean Sea salt ;)

    seriously though, try your local Spanish market. if you can't find it locally, you can order it online:
    http://www.tienda.com/food/products/se-12.html
    http://www.orceserranohams.com/pages-shop/seafood.htm
    http://www.amazon.com/Mojama-Salted-T...

    1 Reply
    1. re: goodhealthgourmet
      howlin RE: goodhealthgourmet Jan 8, 2010 10:10 AM

      im preatty sure i can come up with a simular product .it will be authentic albertan mojama.i think ill call it ,hmm, salt cured tuna.wow what a concept.i betcha it will stick .lol.do you know of any spanish markets in calgary.?i live out of town.

    2. s
      Scary Bill RE: howlin Jan 8, 2010 08:45 AM

      I'd be curious how your effort to make mojama goes. I would think that at certain times of the year in Calgary, with the dry climate, it could be left to hang in a cool part of a basement, with the occasional fan moving the air around.

      I've made bacon, pancetta and guanciale very successfully here using the same approach.

      6 Replies
      1. re: Scary Bill
        howlin RE: Scary Bill Jan 8, 2010 10:13 AM

        ive got other means.i make my own cured meats as well.you got any good recipes ya wanna share?

        1. re: howlin
          s
          Scary Bill RE: howlin Jan 11, 2010 08:30 AM

          A pancetta recipe I like came from Chow:

          http://www.chow.com/recipes/10699

          I use Demarara sugar usually instead of standard brown.

          The gualciale recipe that I like is Mario Batali's:

          http://www.mariobatali.com/recipes_carbonara.cfm

          I altered it a bit once and Mrs Scary tore a strip off me because it just wasn't the same. "Sprigs" means big sprigs, not small ones. Mario's favourite herb seems to be thyme.

          This is my cured meat bible:

          http://www.amazon.ca/Charcuterie-Mich...

          1. re: Scary Bill
            howlin RE: Scary Bill Jan 11, 2010 12:22 PM

            i have that book as well ,not bad ,i have one called preserved thats really good.thanx for the help all .where do you get the jowls?

            1. re: howlin
              s
              Scary Bill RE: howlin Jan 11, 2010 12:47 PM

              You can order them from Red Deer Lake Meats and pick them up at their plant just south of Calgary. They're pretty cheap.

              Where did you get "Preserved"?

              1. re: Scary Bill
                howlin RE: Scary Bill Jan 11, 2010 12:56 PM

                i found it at my local coop in the canning isle,i havent seen it there since.it was a good find.

                1. re: Scary Bill
                  howlin RE: Scary Bill Jan 11, 2010 01:50 PM

                  i seem to remember seeing it at winners of all places

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