Motzetta

Motzetta (also spelt mocetta) is a raw meat that has been salted and dried. It is sometimes described as a ham. The word does not fit: a ham is a leg of pork, whereas motzetta is made from other meats.

Meat for the whole year

Its origins lie in the life of the mountain people of the Aosta Valley. Resources were limited, and meat had to be preserved so there would be some all year round. Drying was the simplest solution. Motzetta came from this. Today it is one of the classic cured meats of the valley.

Which meat?

For a long time it was made from ibex or chamois meat, taken from the leg. Hunting ibex has long been banned. Today most motzetta is made from beef. There are also versions made from goat, chamois or wild boar.

Salt, herbs and fresh air

It is made in set stages.

• Trimming. The meat is cleared of its fat and sinews.
• Salting. It is salted and seasoned, mainly with salt, pepper and aromatic herbs. The salt begins to draw the water out of the meat. The herbs give it its aromas.
• Drying. This is the longest stage. The meat is hung in a cool, airy room, away from the light. The water gradually evaporates, the flavours become concentrated and the flesh firms up.

In very thin slices

Motzetta has an intense, slightly salty taste reminiscent of mountain herbs. Its texture is firm and a little stringy. That is why it is cut into very thin slices.

It goes well with the red wines of the Aosta Valley, such as Cornalin. A dry white wine from the valley also suits it.

Motzetta is also used in cooking, in starters as well as main courses. To get to know it better, the simplest thing is to visit the producers, or to go to one of the many festivals devoted to local produce in the Aosta Valley.