Mocetta, the italian homemade age and cure tenderloin, is a product that originates from Piedmont and Valle d’Aosta. It arose from the need to preserve meat in ancient times. Generally, it can be made with different types of meat, from veal to roe deer.
The version I propose is made with pork, which probably doesn’t fall into the meats traditionally used for mocetta, but the taste and preparation are the same. The choice of meat to dry is up to you.
INGREDIENTS
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PORK FILLETS |
2 x 500 g |
|
BAY leaves |
15 leaves |
|
SEA SALT |
50 g |
|
BEER |
1/2 glass |
|
BLACK PEPPER |
|
|
CHILI |
|
|
PAPRIKA |
|
|
SALAMI CASING |
1 meter |
|
WATER |
1 liter |
|
VINEGAR |
1 tablespoon |
INSTRUCTIONS
1) Dust the meat fillets with sea salt and gently massage them to evenly distribute the salt.
2) Tear 2 or 3 bay leaves into pieces and place them on top of the fillets.
3) Place them inside a food bag and refrigerate for about 12 hours.
4) After the 12 hours or overnight in the fridge, rinse the fillets with half a glass of beer and pat them dry.
5) In a bowl, pour about 1 liter of water and add 1 teaspoon of vinegar. Place the casing (intestine) in it and let it rest until needed.
5) Take one fillet and sprinkle it with chili powder. The amount depends on how spicy you want the salami. It also depends on the type of chili you have and, of course, your taste. Some people in italy like their mocetta, homemade age and cure tenderloin, very spicy. Finish with a dusting of paprika.
6) Take the other tenderloin and do the same with pepper. Start by grating the peppercorns and finish with ground pepper. This is my favorite version of homemade age and cure tenderloin, the best spectacular mocetta.
7) Stuff inside the casing. Tie the ends tightly with twine and cut off any excess casing.
8) Prick it here and there with a pin and hang our mocetta at room temperature for about 24 hours. (Of course, it’s always advisable to prepare meats when the weather is not too hot.)
9) After 24 hours, hang the homemade mocetta in the cellar, if you have one, otherwise hang it in the fridge and wait about 1 month before consuming.
TIPS: Slice it thinly and enjoy it with bread. If desired, arrange the slices on a plate and add a drizzle of extra virgin olive oil, some shavings of Parmesan cheese, and chopped cherry tomatoes.
If you really can’t get hold of the casing or for some reason don’t want to use the salami casing, just follow the instructions in the second video 😉, but in my opinion, using the casing is always better.
