Also called motzetta, it is a local product of Valle d'Aosta and Canavese area, consisting of preserved meat. It was once made with the boned leg of the alpine ibex; since this ruminant is part of the protected wildlife of Gran Paradiso National Park, chamois (from livestock holdings, often imported) or goat meat are nowadays used.
|Tarro Genta Giuseppe||Locana (TO)|
|Paola e Livia Giovannini||Noasca (TO)|
|Macelleria Venezia||Ronco Canavese (TO)|
|Marco Jeantet||Cogne (AO)|