Motsetta or Mocetta is a salami of ancient origin and it is the traditional cutting of the Italian Western Alps.
It is produced in the entire Valle d’Aosta and Piedmont (Canavese, Valsesia, Ossola Valley …), from lean cuts of meat, mainly muscle or thigh. The meat may be to beef or sheep, goat, pig or wild game (the latter especially popular among the chamois meat).
Preparation
The meat is seasoned with garlic, bay leaf, rosemary, sage and other mountain herbs, then salt and covered with the liquid from the meat itself. Thus prepared is left to stand in a cool place for a variable time: in the case of home preparation, the meat is put under weight to insaporirsi up to 20 days. Butchers craft, often in environment in which it was produced the vacuum, the meat is massaged by machines to maintain a homogeneous color and maintain the aromatic notes. For both modes, the meat must then dry and season hanging in a ventilated and dry.
Motsetta can be consumed as is “fresh”, ie still tender, or in advanced aging, which makes the meat uniformly dark but also harder, which requires a very thin slicing.