Agri.Mont - Montjovet (AO) • loc. Broccard, 60 tel. 328 7396398 • 393 2328003
MEAT pork, beef
DISTRIBUTION regional
DIRECT SALES no
E-COMMERCE no
RESTAURANT POINT yes
ACCOMMODATION no
COMPANY. In 2010 Erik Almici, together with his wife Monia, took over the family farm, which has always been dedicated to animal husbandry and meat processing. We are in the lower Aosta Valley, an area where there is no tradition of pig farming. At Agri.Mont the cured meats are obtained from cattle and, in particular, from those of the Valle d'Aosta breed, raised on their own farm. To close the supply chain and control the quality of the production process, in 2015 a meat processing laboratory was created inside the company, with an adjoining point of sale.
PRODUCTS. The purple color of boudin, a typical Valle d'Aosta salami, is due to the presence of beetroot in the mixture, which is also responsible for the slight vegetal perception found on the nose . Here, however, we are in the presence of a much more complex aromatic profile, which also intertwines notes of nutmeg and cinnamon in a balance of rare goodness. On the palate it enjoys excellent consistency and juiciness. Flagship product of territory and tradition. Soft and velvety olfactory sensations characterize the aromatic profile of motsetta, a typical Aosta Valley cured meat. Dark red in colour, it is appreciated for its excellent seasoning and the quality of the spices present in the tanning. On the palate it is well balanced between the sweetness of the meat and the flavor profile, which extends into an intense and persistent aroma. An aromatic texture that is based on sensations of garlic, nutmeg and light hints of cinnamon characterizing the olfactory profile of this excellent sauce. The salad is well balanced, aromatic and has good chewiness.
