 We tried mojama and chicharrones de Cádiz at the little Taberna Álvaro Peregil - La Goleta, this little bar can be found near the cathedral. &amp;nbsp;The word mojama comes from the Arabic musama (dry), but its origins are Phoenician, specifically from Gdr (Gadir,&amp;nbsp;Cádiz today), the first Phoenician settlement in the Western Mediterranean Sea. The Phoenicians had learned to dry tuna in sea salt to prepare it for trade.&amp;nbsp;Mojama is made using the loins of the tuna by curing them in salt for two days. The salt is then removed, the loins are washed and then laid out to dry in the sun and the breeze (according to the traditional method) for fifteen to twenty days. The chicharrones de Cádiz are belly of pork, served with lemon juice and cumin, typical in the province of Cádiz, only 1 hour drive from Seville. 