(motzetta, bresaola) A traditional cured meat from Val d'Aosta, it also goes by the name of Motzetta and resembles Bresaola rather closely, although it has a more pronounced, gamy flavor. It used to be made from the deboned leg of wild goat, but since the animal is now one of the species protected within the Parco del Gran Paradiso, domesticated goat or beef have become the animals of choice.