Motsetta
A dried cold cut from the Western Alps.
Motsetta, also known as motzetta or mocetta, is a flavored dried cold cut traditionally consumed in the Western Alps. It is recognized as a prodotto agroalimentare tradizionale (PAT) and is produced throughout the Aosta Valley as well as the northern part of Piedmont. The meat, which can be bovine, sheep, goat, pork, or game such as chamois and ibex, comes from lean cuts, mainly muscle or thigh.
Quick Facts
- Country
- Italy
- Region
- Aosta Valley; Piedmont
- Course
- Cold cut
- Served
- Cool or room temperature
- Main ingredients
- Beef, spices
- Variations
- Mutton
- goat
- pork
- game meat
- chamois
- Alpine ibex
Facts from the source article.
Preparation
The process begins by seasoning the meat with garlic, bay leaf, rosemary, sage, and various mountain herbs, then salting it and letting it marinate in its own juices. Afterward, it rests in a cool location; homemade versions can be flavored for as long as twenty days. In professional butcheries, machines knead the meat to keep the color even and protect the aromatic flavors. Finally, regardless of the method, the meat must be hung to dry and mature in a room that is both airy and dry.
Consumption
Motsetta is a thinly sliced Alpine cold cut that changes as it ages. A younger version tastes fresher and more tender, while a more mature one grows firmer, darker, and stronger in flavor. Its taste improves when served with honey or walnut oil. This charcuterie was originally created by peasant families to store meat through the long mountain winters.
Frequently Asked Questions
Where does Motsetta come from?
Motsetta originates from Italy.
What is Motsetta made from?
The main ingredients of Motsetta are Beef and spices.
More in Italian Products with Protected Designation of Origin
Spotted an error? Know more?
Reader corrections go straight into our review queue. Suggest an edit · How this site is sourced