Motzetta

Motzetta (or Mocetta) is a typical Valle d'Aosta cured meat obtained from salting and aging lean cuts of beef, chamois, venison, or goat. Its origins trace back to the era of the Walser people and alpine shepherds who needed to preserve meat for the winter.

The preparation involves marinating in a mixture of salt, pepper, garlic, mountain herbs and juniper berries for approximately two weeks. This is followed by air-drying in the mountain breeze for at least two months in well-ventilated rooms.

The result is a dark, dry cured meat with an intense, wild flavor. It is sliced paper-thin and served with dark bread, honey, and alpine butter.