Chicharrones & Mojama are delights unique to Costa de la Luz. The former is pork, the later tuna. Chicharrones is the belly or jaw of the pig cooked in Manteca (pork fat) with spices & garlic, chilled and then sliced thinly. Sprinkle these thin slices with a squeeze of fresh lemon juice and a sprinkling of salt – heaven alongside a glass of Fino or Oloroso. Mojama, sometimes known as Jamon of the sea, is air-dried tuna. It too is unique to this area but now gaining a larger worldwide audience. Again sliced thinly, with a splash of Olive Oil (not extra virgin as too strong) – it is a ‘bomb’ food and wine match moment alongside a glass of Fino or Manzanilla.