It is a lean cured meat made from beef, which undergoes a process of salting and seasoning with mountain herbs and spices. The meat is then air-dried for several weeks, resulting in a product with a delicate yet aromatic flavour and a firm, dry texture. Mocetta originated as a traditional method of preserving meat in mountain regions, where the dry, well-ventilated climate naturally favoured the drying process.

It was a valuable food for farmers and shepherds, who carried it with them during long periods of work in the fields or on Alpine pastures. Thanks to its light weight and long shelf life, it provided a practical and nourishing food during demanding days of work.

The name mocetta probably derives from the Franco-Provençal word mocè, meaning “a bite” or “a small piece of meat”, reflecting the simple and rustic character of this traditional product.

Mocetta was traditionally enjoyed during celebrations and family gatherings, sliced very thinly and served with rye bread and a glass of red wine from the Aosta Valley, such as Fumin or Petit Rouge.