The pig mocetta from Quadro Carni e Salumi is a high-quality cured meat that carries the aromas and flavors of the Piedmontese territory. Technically, it is a seasoned loin and is one of the oldest cured meats in the tradition of the Western Alps. With a truly delicate and inviting aroma, it is obtained from the trimmings of the muscle bands of the boneless pork neck. Characteristics: boneless pork neck, spiced, salted, 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 it 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 found depicted in ancient frescoes inside the castles of the Aosta Valley. It is also called motsetta or motzetta: its full name in dialect is morseau de vianda setza, meaning piece of dried meat. It is, in fact, dried meat, a method of preserving food resources that was widely used centuries ago to allow for 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 pig mocetta from Quadro Carni e Salumi is a high-quality cured meat that carries the aromas and flavors of the Piedmontese territory. Technically, it is a seasoned loin and is one of the oldest cured meats in the tradition of the Western Alps. With a truly delicate and inviting aroma, it is obtained from the trimmings of the muscle bands of the boneless pork neck. Characteristics: boneless pork neck, spiced, salted, 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 it 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 found depicted in ancient frescoes inside the castles of the Aosta Valley. It is also called motsetta or motzetta: its full name in dialect is morseau de vianda setza, meaning piece of dried meat. It is, in fact, dried meat, a method of preserving food resources that was widely used centuries ago to allow for 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.
