Tseur achètaye
A lean, salted and spiced meat, eaten raw or cooked
In Valdôtain patois, tseur means “flesh”, in other words meat. Tseur achètaye is meat prepared so that it keeps for a long time. It comes from an old butchery tradition born of a simple need: preserving meat in mountain country, where winter is long.
Salt, spices and time
The pieces of meat are carefully chosen. They are then seasoned with a traditional blend of spices and left to rest slowly. The salt preserves the meat. Time gives it its texture and develops its aromas. Producers follow precise stages so as to get the same result every time.
Lean and full of flavour
Tseur achètaye can be recognised by three features:
- Its texture, firm but melting in the mouth.
- Its taste, intense, with a background of spices. Cooks speak of umami: this Japanese word (pronounced “oo-mah-mee”) means “savoury”. It refers to the taste found in protein-rich foods, triggered by glutamate.
- Its low fat content, which appeals to those who find lard or salami too rich.
Raw or cooked
It is served first of all raw, in thin slices, with a glass of petit rouge. It also has its place on a plate of cured meats or in a mixed salad.
It can be cooked too. Cut into small pieces, it adds flavour to pasta, a risotto or a stew.
