Italian pork, salt, sugars: dextrose, natural flavourings, spices, antioxidants: sodium ascorbate (E301), preservatives: potassium nitrate (E252), sodium nitrite (E250). Allergens: allergen-free. Gluten-free. Shelf-life: 150 days Allergen-free
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Quadro Carni e Salumi 1860
Sold and shipped by Spaghetti & Mandolino
Price including VAT
Quadro Carni e Salumi's pork Mocetta is a quality cured meat that conveys the aromas and flavours of the Piedmont region. Technically, it is a cured pork loin and one of the oldest cured meats in the tradition of the Western Alps. With a truly delicate and inviting aroma, it is made from trimmings of the muscle bands of boneless pork neck. Characteristics: boneless pork neck, seasoned, salted and cured for at least 90 days. Red colour, sweet and characteristic aroma, sweet and delicate flavour. What is mocetta? A little history Mocetta is a typical product of the Western Alps, between Aosta Valley and northern Piedmont, and is included in the list of traditional Italian agri-food products of the Ministry of Agricultural Policies. It is a very ancient cured meat that can even be seen depicted in ancient frescoes inside Aosta Valley castles. It is also called motsetta or motzetta: its full name in dialect is morseau de vianda setza and means piece of dried meat. It is, in fact, dried meat, a method of preserving food resources widely used centuries ago to make them available during winter. Historically, the meat used for this type of cured meat was ibex, but today various types of meat are used; the important thing is that they are lean cuts. Quantity: whole, vacuum-packed.
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians
In gray: not detected
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£ 29.20
£ 21.60
£ 6.51
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