The product

Sheep's Mocetta

Small sheep's charcuterie, produced with the same process of the sheep's violin
Code:
82472
Country of origin:
Italy - Lombardy
Weight:
400 g approx
Minimum order:
1 piece
More Information
Raw material Mocetta of sheep meat obtained from thick flank, matured for 45 days
Appearance Small size piece of charchuterie; the rounded slice is lean to soft, with an intense red color
Taste Spices are balanced, does not cover the taste of sheep meat, delicate but always recognizable
Curiosity Sheep's fat has an excellent quality: it is much more digestible than that of other animals, thanks to the extremely selective feeding of the sheep
Our selection From the collaboration with Stefano we have also selected the boneless version of the sheep violin, born to combine quality and praticality
Suggestions Open from the vacuum at least a few hours before the use; if the product tends to dry out it can be recovered by soaking it in red wine, otherwise you can cut it up into "sfilacci" (little stripes) to enrich a salad or grate it as a "bottarga" to finish a risotto
More Information
Ingredients Sheep meat, salt, garlic, natural flavorings, dextrose, preservatives: E251, E250
Weight 400 g approx
Packaging Vacuum packed
Storage Conditions (packaged products) Store at a temperature between +1 and 6 ° C
Instructions for use It is advisable to open 1 day before use and keep cool; after use wrap with a cloth moistened with wine and store it at +10 ° C
Paese di origine ingrediente principale Regno Unito
Nutrition Declaration Energy: 915 kJ / 218 kcal
Fat: 7,93 g
of which saturates: 4,42 g
Carbohydrate: 0,94 g
of which sugars: <0.5 g
Protein: 35,61 g
Salt: 4,46 g
Typical value per 100 g
The producer

SALUMI & SALAMI - PASPARDO (BS) - LOMBARDIA

Why we chose them
Butcher of third-generation, Stefano has learned the art from his grandfather and above all from his father. For years he has continued to produce, with passion, in addition to the most classic cured meats, also the goat and sheep prosciutto, called locally "violin". The name "violin" derives from the shape that recalls the instrument and the way it was traditionally sliced, laying it between the shoulder and the chin, just like a violin. Despite the local production knows both goat and sheep violin, Stefano has decided to dedicate himself only to the processing of sheep meat. The raw material comes from adult sheeps, a very lean meat with some infiltrations of fat that give softness to the thigh. The meat is processed, salted and spiced with a mixture of aromatic herbs, and then seasoned, to obtain a perfect balance between the taste of the meat and the spices.
From the same producer
© VALSANA S.R.L. - All rights reserved - Tel. (+39) 0438 1883 125 - Fax (+39) 0438 64976 - email: valsana@valsana.it
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