Motsetta facts for kids
Thinly cut Motsetta
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| Alternative names | Motzetta |
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| Course | Cold cut |
| Place of origin | Italy |
| Region or state | Aosta Valley, Piedmont. |
| Serving temperature | Cool or room temperature |
| Main ingredients | Beef, Spices |
| Variations | mutton, goat, pork, game meat, Chamois, Alpine ibex |
Motsetta (also called motzetta) is a special type of dried meat. It's like a cold cut that people have enjoyed for a very long time in the Western Alps. This tasty food comes from the beautiful Aosta Valley and northern Piedmont regions of Italy.
Motsetta is made from lean parts of meat, usually from the muscle or thigh. It can be made from different animals. People often use beef, but it can also be made from sheep, goat, or pork. Sometimes, it's even made from game animals like Chamois or Alpine ibex, which are mountain goats.
Contents
How Is Motsetta Made?
Making Motsetta is a careful process. First, the meat is flavored with many herbs and spices. These often include garlic, bay leaf, rosemary, and sage. Other mountain herbs are also added, depending on the recipe.
Flavoring the Meat
After adding the spices, the meat is salted. Then, it's marinated in its own natural juices. This step helps the meat soak up all the wonderful flavors. The meat rests in a cool place for a while. If it's made at home, it might marinate for up to 20 days!
Drying and Aging
Once the meat is flavored, it needs to dry and age. It hangs in a room where the air is fresh and dry. This drying process makes the meat harder and gives it a stronger flavor. It also helps preserve the meat for a long time.
How to Enjoy Motsetta
Motsetta can be eaten at different stages of its aging process.
Younger vs. Older Motsetta
When Motsetta is younger, it's usually softer and has a milder taste. As it gets older, it becomes firmer and the flavor gets much stronger. The color of the meat also gets darker as it ages.
Serving Suggestions
People traditionally slice Motsetta very thinly. This makes it easier to eat and enjoy its rich flavor. Some people like to pair Motsetta with honey for a touch of sweetness. Others enjoy it with walnut oil, which adds a nutty taste.
The idea for Motsetta started a long time ago. Mountain families needed ways to keep meat fresh during the long, cold winter months. Drying the meat was a perfect solution!
What to Drink with Motsetta
Motsetta tastes great with certain local wines from the region. These wines are usually still (not bubbly) and have a medium body. Some popular choices include:
- Vallée d'Aoste Nus rouge
- Vallée d'Aoste Torrette
- Canavese rosso
- Valli Ossolane rosso
