The mocetta is salt-cured meat, taken from the thigh, shoulder and other cuts of the chamois goat, beef, sheep and goat meat. Cuts from the breast and tail are compact, without fats, intense red or brown in colour; the perfume is delicate but depends on the type of animal used. The taste is pleasant, savoury, and with a dry texture. It is produced all year round.
Production Area
The production area covers the Canavese, in the Province of Turin, the Sesia Valley in the Province of Vercelli, the Val d'Ossola in the Province of Verbania.
How it is made
Following the typical processings of the Canavese region, the meat is dry cured for 3 days, during which it is turned over twice. It then marinates in wine for about 7-10 days. The meat is sprinkled with natural aromas such as cinnamon, nutmeg, caraway seeds and various herbs (herbs for bresaola) kummel and various herbs (herbs for bresaola dry beef). It is hung for about 10 days, or less when the weather is windy.
History
The etymology of the term "mocetta" is uncertain, while its origin and method of production is traceable to the Bresaola of the Ossola Valley.
Interesting features
The quality strictly depends on the animal from which the meat comes from. The Mocetta from the chamois animal is different from other types of Mocetta (goat mocetta and sheep mocetta) for its more intense colour, low fat content, and firm muscular fibres which tend to become harder depending on the age of the animal.
