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Motsetta
 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. It is recognised as a prodotto agroalimentare tradizionale (PAT).
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]
- ^ a b 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)
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