The product
Mocetta di Equino
Horse bresaola obtained from donkey hinds.
Code:
82521
Country of origin:
Italy - Aosta Valley
Weight:
1,8 kg approx
Minimum order:
1 piece
| Description | This salami is produced only with the hind's of the donkey because it is more compact, and less fat. |
|---|---|
| Appearance | A nice dark red colour without fat when cut. |
| Taste | Very aromatic, it is sweet tasting with a strong aroma of rosemary, sage, garlic and laurel. |
| Maturing | At least 1 months |
| Curiosity | The origins of the Motzetta are very ancient, they go back to the times when it was necessary to naturally conserve food for the winter period when the food risorses were scarse. |
| Our selection | It is produced by hand in the beautiful butcher shop Maison Bertolin, in Arnad in the Valle d'Aosta, according to ancient recipes, passed down from generation to generation since 1957 when grandfather Guido managed the town's butcher shop. |
| Suggestions | Sliced thinly and served as a starter or a main dish. It is delicious with a drop of walnut oil. |
| Ingredients | Horse meat, salt, spices, dextrose, sucrose, natural flavors, aromatic mountain plants, antioxidant: sodium ascorbate, preservatives: potassium nitrate, sodium nitrite |
|---|---|
| Weight | 1,8 kg approx |
| Packaging | Vacuum packed |
| Storage Conditions (packaged products) | Store in the fridge from +0 to +6 ° C |
| Nutrition Declaration | Energy: 1065 kJ / 253 kcal Fat: 10 g of which saturates: 5,6 g Carbohydrate: 0,9 g of which sugars: 0,9 g Protein: 38 g Salt: 2,6 g Typical value per 100 g |
The producer
Salumificio Bertolin - Arnad (AO) - Valle d'Aosta
Why we chose them
Salumificio Bertolin was born in 1957, when Guido arrived at Arnad in Valle d'Aosta region and he founded the first
butcher shop of the village. The aim of the business was to produce handmade charcuterie according to the ancient
traditions. The original recipes became a family treasure and they were handed down from one generation to another.
Today Salumificio Berltolin produces the charcuterie through modern technologies of production adapted to the methods
and the times of the original recipes. Today as yesterday, Bertolin family follows personally the whole chain of
production.
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