The taste and aroma of mocetta is enhanced by adding various mountain herbs, salt, spices and other natural flavours. Meat is covered with these ingredients and left to marinate for at least twenty days before it is cured for a period, which can vary from one to three months, depending on size.

 

It is considered a real delicacy, ideal as a starter, no seasoning necessary as its taste, filled with local aromas, is exquisite in itself. Motzetta is sold vacuum-packed.