Lamb Mocetta
Mocetta is a traditional Valle d'Aosta product made from chamois or goat, here reinterpreted as a refined lamb charcuterie. The characteristic herb blend of juniper, rosemary, and bay leaf gives the cold-smoked lamb a unique alpine aroma. The result is a delicately spiced dried meat, traditionally served on thin bread slices with butter.
Ingredients(for 1 kg)
Instructions
Spice Mix and Curing
10–14 daysMix all spices with curing salt and sugar. Rub firmly onto all sides of the meat and layer in a container, placing bay leaves between layers. Cure at 4 °C and turn daily.
Rinsing and Surface Drying
3–5 hoursRinse the meat under cold water and pat carefully dry. Hang on a hook and allow to surface-dry at 15 °C for 3–4 hours until the surface is slightly dry and tacky.
Cold Smoking
2–3 hoursCold smoke at 15–18 °C using a blend of 80% beech wood and 20% juniper wood chips. The smoking chamber must not exceed 18 °C. After smoking, air-dry again for 1 hour.
Air Maturation
3–4 weeksHang the meat in a breathable net or cloth and mature at 12–15 °C and 70–75% humidity. Check weight loss weekly; the Mocetta is ready at 30–35% loss.
Pro Tip
Juniper wood chips give the Mocetta its distinctive alpine smoke note. No more than 20% of the smoking chips should be juniper, as it produces a very intense smoke.
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