 Thinly cutmotsetta | |
| Alternative names | Motzetta,mocetta |
|---|---|
| Course | Cold cut |
| Place of origin | Italy[1] |
| Region or state | |
| Serving temperature | Cool or room temperature |
| Main ingredients | Beef,spices |
| Variations | Mutton,goat,pork,game meat,chamois,Alpine ibex |
Motsetta,motzetta ormocetta is acold cut traditionally consumed in theWestern Alps. It is recognised as aprodotto agroalimentare tradizionale (PAT).
Motsetta is produced throughout theAosta Valley as well as the northern part ofPiedmont (namely inCanavese,Valsesia andVal d'Ossola[2]). The cold cut derives from lean cuts of meat, mainly muscle or thigh. The meat can be bovine, or sheep, goat, pork or game, among the latter the chamois and ibex are particularly appreciated.[1]
The meat is flavored withgarlic,bay leaf,rosemary,sage and other mountain herbs (depending on the recipe), then salted andmarinated in its own juices. After being marinated the meat is left to rest in a cool place for a varying amount of time: in the case of homemademotsetta, the meat is flavoured for up to 20 days. In artisanal butcheries, the meat is massaged by machinery to maintain a homogeneous colour and safeguard the aromatic notes. Regardless of the method of preparation, the meat must then dry and mature hanging in an airy and dry room.[1]
Motsetta can be eaten at different stages of its maturation. Youngermotsetta is described to be more fresh and tender, with a higher degree of maturation the cold cut becomes harder and more robust in flavour, making the meat darker in colour as well.Motsetta is traditionally thinly sliced.[1]
The flavour ofmotsetta is enhanced by pairing it withhoney as well aswalnut oil.[1]
The origin of this charcuterie is ancient and stems from the need of peasant families to preserve meat during the long winter months in the Alps.[3]
Motsetta goes well with still and medium-bodied localwines:
