The mocetta is one of the most traditional and famous cured meats of the Val d’Ossola area, also called motsetta or motzetta, its name in dialect means “morseau de vianda setzae”, which stands for “piece of dried meat”. Centuries ago, this dried procedure was an important method of conservation for those food resources that were less available during winter.
The mocetta is meat, salted and seasoned, obtained from the leg, shoulder or other cuts of the chamois, the bovine, the sheep or the goat. The bow and bowl cuts are compact, fat-free, of an intense red or brown color; the scent is delicate but is influenced by the characteristics of the animal species used. The meat is sprinkled with natural flavors such as cinnamon, nutmeg, kummel and various herbs.
The mocetta is best consumed with mature cheeses, bread and a glass of wine, as an aperitif during the weekend or as an entreè.