📝 About This Recipe
Hailing from the rugged peaks of the Italian Alps, Mocetta is an ancient charcuterie tradition that transforms lean beef or venison into a deep, ruby-red delicacy. This dry-cured masterpiece is infused with the aromatic essence of mountain herbs like rosemary, sage, and juniper, resulting in a firm texture and a complex, savory profile. Perfect for those who appreciate the art of patience, this recipe yields a sophisticated, silky-thin slice that captures the soul of Northern Italian craftsmanship.
🥗 Ingredients
The Muscle
- 1.5 kg Beef Eye of Round or Venison Haunch (trimmed of all silver skin and external fat)
The Cure Base
- 45 grams Kosher Salt (3% of meat weight)
- 3.75 grams Pink Curing Salt #1 (0.25% of meat weight; essential for safety)
- 15 grams Demerara Sugar (to balance the saltiness)
Alpine Aromatics
- 10 grams Juniper Berries (toasted and lightly cracked)
- 8 grams Black Peppercorns (coarsely cracked)
- 3 sprigs Fresh Rosemary (leaves only, finely chopped)
- 6-8 leaves Fresh Sage Leaves (finely minced)
- 3 pieces Garlic Cloves (grated into a paste)
- 4 pieces Dried Bay Leaves (crumbled)
- 1/2 teaspoon Nutmeg (freshly grated)
- 1/4 teaspoon Cinnamon (ground)
👨🍳 Instructions
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1
Begin by meticulously trimming the meat. Remove every trace of silver skin and surface fat; the meat must be completely lean to ensure even curing and prevent rancidity.
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2
In a small dry skillet, toast the juniper berries and black peppercorns over medium heat for 2 minutes until fragrant. Transfer to a mortar and pestle and crush them coarsely.
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3
In a mixing bowl, combine the toasted spices with the kosher salt, pink curing salt, sugar, chopped rosemary, sage, garlic paste, crumbled bay leaves, nutmeg, and cinnamon. Mix thoroughly.
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4
Place the meat in a large non-reactive tray. Rub the cure mixture vigorously into all sides of the muscle, ensuring every crevice is coated. Massage the meat for about 5 minutes to begin the osmosis process.
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5
Transfer the meat and all remaining salt/spice mixture into a vacuum-seal bag or a tight-fitting zip-top bag with all air removed.
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6
Place the bagged meat in the refrigerator. Cure for 10 to 14 days, flipping the bag every 24 hours to ensure the developing 'brine' redistributes evenly.
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7
After the curing period, remove the meat from the bag. Rinse it thoroughly under cold running water to remove excess salt and herbs. Pat it bone-dry with paper towels.
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8
Optional but traditional: Weigh the meat now. This is your 'starting weight.' You are aiming for a 30-35% weight loss during the drying phase.
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9
Using a meat needle, thread a piece of butcher's twine through one end of the muscle to create a hanging loop.
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10
Find a cool, dark place with slight airflow (ideally 50-55°F / 10-13°C and 70-75% humidity). A wine fridge or a dedicated curing chamber is perfect.
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11
Hang the Mocetta to dry. Depending on the thickness of the cut and your environmental conditions, this will take 2 to 4 weeks.
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12
Monitor for any fuzzy white mold (which is harmless and can be wiped with vinegar) or green/black mold (which is bad). The meat should feel firm to the touch but not rock hard.
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13
Once the meat has lost roughly 33% of its original weight, remove it from the hanging area.
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14
For the best texture, vacuum seal the finished Mocetta and let it rest in the refrigerator for 1 week to equalize moisture before slicing.
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15
Slice paper-thin using a very sharp knife or a meat slicer to serve.
💡 Chef's Tips
Always use a digital scale for the curing salts; precision is vital for food safety when dry-curing. If the exterior of the meat gets too hard too quickly (case hardening), vacuum seal it for a week to pull moisture from the center to the surface. Don't skip the nutmeg and cinnamon; they provide the characteristic 'mountain' aroma that defines authentic Mocetta. If you don't have a curing chamber, you can use 'UMAi' dry-age bags in a standard refrigerator for a safer, modern alternative. For the best flavor, use high-quality grass-fed beef or wild-caught venison, as the leanness is key to the texture.
🍽️ Serving Suggestions
Serve paper-thin slices with a drizzle of walnut oil and a few toasted walnuts. Pair with a crisp, acidic white wine from the Aosta Valley, such as a Petite Arvine. Accompany with dark rye bread, a smear of mountain butter, and honey-drizzled chestnuts. Include on a charcuterie board with Fontina d'Aosta cheese and pickled forest mushrooms.