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{{Short description|Lean cold cut originating from the Aosta Valley, Italy}} |
{{Short description|Lean cold cut originating from the Aosta Valley, Italy}} |
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{{Use dmy dates|date=March 2024}} |
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{{Italics title}} |
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{{Infobox food |
{{Infobox food |
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| name = Motsetta |
| name = ''Motsetta'' |
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| image = Mocetta.jpg |
| image = Mocetta.jpg |
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| caption = Thinly cut motsetta |
| caption = Thinly cut motsetta |
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'''Motsetta''', '''''motzetta''''' or '''''mocetta''''' is a [[Lunch meat|cold cut]] traditionally consumed in the Western Alps. Motsetta is recognised as a [[Prodotto agroalimentare tradizionale|PAT]] product by the [[Italy|Italian Republic]]. |
'''''Motsetta''''', '''''motzetta''''' or '''''mocetta''''' is a [[Lunch meat|cold cut]] traditionally consumed in the Western Alps. Motsetta is recognised as a [[Prodotto agroalimentare tradizionale|PAT]] product by the [[Italy|Italian Republic]]. |
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Motsetta is produced throughout the [[Aosta Valley]] as well as the northern part of [[Piedmont]] (namely in [[Canavese]], [[Valsesia]] and [[Ossola|Val d'Ossola]]<ref>[http://www.piemonteagri.it/qualita/prodotti/carni/scheda/102-mocetta-del-canavese-valsesiana-ossolana ''Mocetta del canavese valsesiana ossolana''] {{webarchive|url=https://web.archive.org/web/20130208021204/http://www.piemonteagri.it/qualita/prodotti/carni/scheda/102-mocetta-del-canavese-valsesiana-ossolana |date=8 February 2013 }}. Piemonte Agri. (consulted 4/27/2021)</ref>). 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.<ref name=tradmotsetta>Ouvrage collectif, ''À la découverte des produits valdôtains. De la tradition aux DOP et aux DOC'', Chambre Valdôtaine, ICE Turin, Assessorat régional des activités productives et Assessorat régional de l'agriculture et des ressources naturelles, éd. Musumeci, [[Quart, Aosta Valley|Quart]], pages 40-41.</ref> |
''Motsetta'' is produced throughout the [[Aosta Valley]] as well as the northern part of [[Piedmont]] (namely in [[Canavese]], [[Valsesia]] and [[Ossola|Val d'Ossola]]<ref>[http://www.piemonteagri.it/qualita/prodotti/carni/scheda/102-mocetta-del-canavese-valsesiana-ossolana ''Mocetta del canavese valsesiana ossolana''] {{webarchive|url=https://web.archive.org/web/20130208021204/http://www.piemonteagri.it/qualita/prodotti/carni/scheda/102-mocetta-del-canavese-valsesiana-ossolana |date=8 February 2013 }}. Piemonte Agri. (consulted 4/27/2021)</ref>). 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.<ref name=tradmotsetta>Ouvrage collectif, ''À la découverte des produits valdôtains. De la tradition aux DOP et aux DOC'', Chambre Valdôtaine, ICE Turin, Assessorat régional des activités productives et Assessorat régional de l'agriculture et des ressources naturelles, éd. Musumeci, [[Quart, Aosta Valley|Quart]], pages 40-41.</ref> |
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==Preparation== |
==Preparation== |
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The meat is flavored with [[garlic]], [[bay leaf]], [[rosemary]], [[Salvia officinalis|sage]] and other mountain herbs (depending on the recipe), then salted and [[Marination|marinated]] 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 homemade motsetta, 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.<ref name=tradmotsetta/> |
The meat is flavored with [[garlic]], [[bay leaf]], [[rosemary]], [[Salvia officinalis|sage]] and other mountain herbs (depending on the recipe), then salted and [[Marination|marinated]] 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 homemade ''motsetta'', 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.<ref name=tradmotsetta/> |
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==Consumption== |
==Consumption== |
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Motsetta can be eaten at different stages of its maturation. Younger motsetta 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.<ref name=tradmotsetta/> |
''Motsetta'' can be eaten at different stages of its maturation. Younger ''motsetta'' 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.<ref name=tradmotsetta/> |
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The flavour of motsetta is enhanced by pairing it with [[honey]] as well as [[walnut oil]].<ref name=tradmotsetta/> |
The flavour of ''motsetta'' is enhanced by pairing it with [[honey]] as well as [[walnut oil]].<ref name=tradmotsetta/> |
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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.<ref>{{cite web|url=http://www.foodetector.com/prodotti/mocetta|title=Mocetta|accessdate=27 April 2021|archiveurl=https://web.archive.org/web/20160624180328/http://www.foodetector.com/prodotti/mocetta|archive-date=24 June 2016|url-status=dead}}</ref> |
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.<ref>{{cite web|url=http://www.foodetector.com/prodotti/mocetta|title=Mocetta|accessdate=27 April 2021|archiveurl=https://web.archive.org/web/20160624180328/http://www.foodetector.com/prodotti/mocetta|archive-date=24 June 2016|url-status=dead}}</ref> |
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==Suggested pairings== |
==Suggested pairings== |
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Motsetta goes well with still and medium-bodied local [[Wine|wines]]: |
''Motsetta'' goes well with still and medium-bodied local [[Wine|wines]]: |
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*[[Valle d'Aosta DOC|Vallée d'Aoste Nus rouge]] |
*[[Valle d'Aosta DOC|Vallée d'Aoste Nus rouge]] |
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*[[Valle d'Aosta DOC|Vallée d'Aoste Torrette]] |
*[[Valle d'Aosta DOC|Vallée d'Aoste Torrette]] |
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==Bibliography== |
==Bibliography== |
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*{{cite book |author=Ouvrage collectif |title=À la découverte des produits valdôtains. De la tradition aux DOP et aux DOC |editor=éd. Musumeci |location=[[Quart, Aosta Valley|Quart]] |pages=40–41}} (reference) |
* {{cite book |author=Ouvrage collectif |title=À la découverte des produits valdôtains. De la tradition aux DOP et aux DOC |editor=éd. Musumeci |location=[[Quart, Aosta Valley|Quart]] |pages=40–41}} (reference) |
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==External links== |
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* [https://www.regione.vda.it/turismo/scopri/enogastronomia/prodotti/salumi/motsetta_f.asp Aosta Valley official website] (in French) |
* [https://www.regione.vda.it/turismo/scopri/enogastronomia/prodotti/salumi/motsetta_f.asp Aosta Valley official website] (in French) |
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Revision as of 15:01, 17 March 2024
 Thinly cut motsetta | |
| 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 or mocetta is a cold cut traditionally consumed in the Western Alps. Motsetta is recognised as a PAT product by the Italian Republic.
Motsetta is produced throughout the Aosta Valley as well as the northern part of Piedmont (namely in Canavese, Valsesia and Val 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]
Preparation
The meat is flavored with garlic, bay leaf, rosemary, sage and other mountain herbs (depending on the recipe), then salted and marinated 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 homemade motsetta, 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]
Consumption
Motsetta can be eaten at different stages of its maturation. Younger motsetta 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 of motsetta is enhanced by pairing it with honey as well as walnut 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]
Suggested pairings
Motsetta goes well with still and medium-bodied local wines:
See also
References
- ^ a b c d e Ouvrage collectif, À la découverte des produits valdôtains. De la tradition aux DOP et aux DOC, Chambre Valdôtaine, ICE Turin, Assessorat régional des activités productives et Assessorat régional de l'agriculture et des ressources naturelles, éd. Musumeci, Quart, pages 40-41.
- ^ Mocetta del canavese valsesiana ossolana Archived 8 February 2013 at the Wayback Machine. Piemonte Agri. (consulted 4/27/2021)
- ^ "Mocetta". Archived from the original on 24 June 2016. Retrieved 27 April 2021.
Bibliography
- Ouvrage collectif. éd. Musumeci (ed.). À la découverte des produits valdôtains. De la tradition aux DOP et aux DOC. Quart. pp. 40–41. (reference)
External links
- Aosta Valley official website (in French)