The Mocetta di maiale from Quadro Carni e Salumi is a high-quality cured meat that carries with it the aromas and flavors of the Piedmontese territory. It is technically a seasoned loin and is one of the oldest cured meats of the Western Alps tradition. With a truly delicate and inviting aroma, it is obtained from the trims of the muscle fibers of the deboned pig's neck. Characteristics: deboned pig's neck, spiced, salty, and aged for at least 90 days. Red color, sweet and characteristic aroma, sweet and delicate taste. What is mocetta? A bit of 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 by the Ministry of Agricultural Policies. It is a very ancient cured meat that can even be found depicted in ancient frescoes within the castles of Val d'Aosta. 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 indeed dried meat, a method of preserving food resources widely used centuries ago to allow for its use in winter. Historically, the meat used for this type of cured meat was that of chamois, but today various types of meat are used: the important thing is that they are lean cuts. Quantity: whole vacuum-sealed.
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The Mocetta di maiale from Quadro Carni e Salumi is a high-quality cured meat that carries with it the aromas and flavors of the Piedmontese territory. It is technically a seasoned loin and is one of the oldest cured meats of the Western Alps tradition. With a truly delicate and inviting aroma, it is obtained from the trims of the muscle fibers of the deboned pig's neck. Characteristics: deboned pig's neck, spiced, salty, and aged for at least 90 days. Red color, sweet and characteristic aroma, sweet and delicate taste. What is mocetta? A bit of 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 by the Ministry of Agricultural Policies. It is a very ancient cured meat that can even be found depicted in ancient frescoes within the castles of Val d'Aosta. 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 indeed dried meat, a method of preserving food resources widely used centuries ago to allow for its use in winter. Historically, the meat used for this type of cured meat was that of chamois, but today various types of meat are used: the important thing is that they are lean cuts. Quantity: whole vacuum-sealed.
