Musciame or mosciame is a traditional Italian preserved meat made from the salted and sun-dried flesh of dolphins. It is black, and looks like a piece of charred wood hanging from a string. It was made by the sailors and fishermen of the coast of Liguria and Versilia; under European law, it may no longer be legally produced or sold. A somewhat similar product in Sicily made from fillet of tuna, often sold as "mosciame di tonno", is essentially the same as the mojama de atún of Spain.

Ligurian cuisine consists of dishes from the culinary tradition of Liguria, a region of northwestern Italy, which makes use of ingredients linked both to local production, and to imports from areas with which, over the centuries, the Ligurians have had frequent trade.