Motsetta or motzetta (pron. Francoprovençal IPA: [mɔtseta] – in written Italian also mocetta) is a cold cut traditionally consumed in the Western Alps. Motsetta is recognised as a P.A.T. product by the Italian Republic. Motsetta is produced throughout the Aosta Valley as well as the northern part of Piedmont (namely in Canavese, Valsesia and Val d'Ossola). The cold cut derives from lean cuts of meat, mainly muscle or thigh. The meat can be bovine, or sheep, goat, pork or game, among the latter the chamois and ibex are particularly appreciated.
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| - Motsetta (fr)
- Motsetta (it)
- Motsetta (en)
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| - Motsetta or motzetta (pron. Francoprovençal IPA: [mɔtseta] – in written Italian also mocetta) is a cold cut traditionally consumed in the Western Alps. Motsetta is recognised as a P.A.T. product by the Italian Republic. Motsetta is produced throughout the Aosta Valley as well as the northern part of Piedmont (namely in Canavese, Valsesia and Val d'Ossola). The cold cut derives from lean cuts of meat, mainly muscle or thigh. The meat can be bovine, or sheep, goat, pork or game, among the latter the chamois and ibex are particularly appreciated. (en)
- La motsetta (également orthographié comme motzetta en francoprovençal ou mocetta en italien) est de la viande de chamois salée, assaisonnée et séchée. Contrairement au jambon sec de chamois, préparé en une seule pièce, la motsetta est préparée à partir de muscles séparés les uns des autres. On peut aussi produire la motsetta avec de la viande de veau, de chèvre ou d'agneau. C'est l'une des spécialités valdôtaines qui est aussi produite dans le Piémont du nord (Canavais, Valsesia, Val d'Ossola). (fr)
- La motsetta (in italiano mocetta) è un salume di origine antica, parte del tradizionale tagliere delle Alpi Occidentali e riconosciuto come Prodotto Agroalimentare Tradizionale (P.A.T.) italiano. Viene prodotto in tutta la Valle d'Aosta e nel Piemonte settentrionale (Canavese, Valsesia, Val d'Ossola), a partire da tagli di carne magri, prevalentemente muscolo o coscia. La carne può essere quella bovina, oppure ovina, caprina, suina o di selvaggina, tra queste ultime particolarmente apprezzate le carni di camoscio e stambecco. (it)
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| - Motsetta or motzetta (pron. Francoprovençal IPA: [mɔtseta] – in written Italian also mocetta) is a cold cut traditionally consumed in the Western Alps. Motsetta is recognised as a P.A.T. product by the Italian Republic. Motsetta is produced throughout the Aosta Valley as well as the northern part of Piedmont (namely in Canavese, Valsesia and Val d'Ossola). The cold cut derives from lean cuts of meat, mainly muscle or thigh. The meat can be bovine, or sheep, goat, pork or game, among the latter the chamois and ibex are particularly appreciated. (en)
- La motsetta (également orthographié comme motzetta en francoprovençal ou mocetta en italien) est de la viande de chamois salée, assaisonnée et séchée. Contrairement au jambon sec de chamois, préparé en une seule pièce, la motsetta est préparée à partir de muscles séparés les uns des autres. On peut aussi produire la motsetta avec de la viande de veau, de chèvre ou d'agneau. C'est l'une des spécialités valdôtaines qui est aussi produite dans le Piémont du nord (Canavais, Valsesia, Val d'Ossola). (fr)
- La motsetta (in italiano mocetta) è un salume di origine antica, parte del tradizionale tagliere delle Alpi Occidentali e riconosciuto come Prodotto Agroalimentare Tradizionale (P.A.T.) italiano. Viene prodotto in tutta la Valle d'Aosta e nel Piemonte settentrionale (Canavese, Valsesia, Val d'Ossola), a partire da tagli di carne magri, prevalentemente muscolo o coscia. La carne può essere quella bovina, oppure ovina, caprina, suina o di selvaggina, tra queste ultime particolarmente apprezzate le carni di camoscio e stambecco. (it)
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