Motzetta di capra

Motzetta is prepared with meat cut only from the firm, lean parts of the leg, so less is wasted. The meat is left to marinate with salt, mountain herbs, spices and other natural flavours for at least twenty days before being cured for a period varying between one to three months, depending on the size. This traditional speciality originated from the need to conserve food for long periods to feed the family in winter.