Valle d’Aosta salami – Aosta Valley Salami

Mocetta Motzetta – Valle d’Aosta

Mocetta – F Ceragioli CC BY-SA 3.0

Mocetta is one of many traditional cured types of meat of Valle d’Aosta. In the old times, they made it from mountain goats. Presently, mountain goats are in national parks; however, a few farmers raise them to produce this delicious meat. Usually, now mocetta is made from beef.

Bon Bocon from Arnad

It is a pure pork salami, prepared only with pork meat’s best parts: shoulder, leg, and loin. The meat cuts are finely minced and mixed with salt, spices, natural flavors, and red wine.

Boudin Salami – Valle d’Aosta

Boudin (black pudding or potato salami) in Valle d’Aosta cuisine is the most popular classic sausage. Prepared according to the old recipes of our grandparents and passed from one generation to another.

Cacciatori Saouseusse – Valle d’Aosta

It is the most traditional mountain salami of Valle d’Aosta and ‘Boudin.’ This is called “alla cacciatora” because hunters have become a favorite food. Its small size made it ideal for carrying in knapsacks and easy consumption whenever hunger kicked in.

Cacciatorini DOP – Small Seasoned Sausages

Cacciatorini sausages are famous for their characteristic taste and small size, which is quickly seasoned and can always be consumed fresh since gobbled one at a time. Moreover, this sausage’s name derives precisely from the widespread rural use of hunters who used to bring short links with them in their excursions because, considering their reduced size, they could place them easily in their sacks.

Coppa with Juniper – Valle d’Aosta

Coppa with juniper is one of Bertolin’s essential products. Tender and firm, cylindrical in shape, slightly flattened at each end, requires accurate cutting and careful fat removal. The “coppa al ginepro” is an old family recipe modified for present consumer needs and tastes.

Valle d’Aosta Lard of Arnad DOP

Made exclusively from pig shoulder, the Lard of Arnad melts in your mouth, giving you a pleasant sweet taste. It is presented in an elegant jar of glass. The product is certified with a ‘Denomination of Protected Origin’ label, which means that it is made exclusively within the town district of Arnad in the region of Valle d’Aosta. It is recommended to taste the lard on a piece of black bread or prepare it with honey and chestnuts.

Tzemesada or Mesada Val d’Aosta

It is a new version of Mocetta, with a softer texture.

Teteun – Valle d’Aosta

Teteun is an exclusive specialty of Valle d’Aosta, which is obtained by salting cow’s udders. This product is generally flavored with parsley, oil, and garlic sauce. Its aroma is exalted by the sweet-salty matching with jam of figs or raspberries, raisins, and “martin sec” in syrup.

Wild Boar Salami – Valle d’Aosta

Mignons of game salami are small-size sausages best eaten with a full-bodied red mountain wine. Made from wild boar meat (at least 50%) and pork, they are produced following an antique recipe. They are substantial delicacies with an intense, aromatic flavor.

Jambon de Bosses DOP – Valle d’Aosta

Valle d’Aosta Jambon de Bosses belongs to the category of salt-cured and naturally aged uncooked meats, or “salumi.” A Valle d’Aosta Jambon de Bosses will weigh at least 7 kilos. The ham is partly flattened by natural methods and tied in the middle by a string that passes through a hole drilled in the leg’s upper end. The mAs a result, it tends to have a wine-red color and a fibrous texture.

Salsicia Valdostana – Valle d’Aosta

The pork and beef are chopped and flavored, mixed, and stuffed in natural casings before being put out to dry.

The Valle d’Aosta salami – Aosta Valley Salami are products from the Aosta Valley

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

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