Goat prosciutto is made by working the shoulder or the thigh of the goat. The product is obtained from livestock raised on site, in a semi-wild state, whose nourishment is composed of wild plants and aromatic herbs.
The shoulders and thighs are then preserved in brine, flavored with garlic, spices and red wine. The seasoning, which is generally held in traditional crotti (natural alpine cavities), lasts a few months. The weight of a goat Violin varies from about 1.5 to 3 kg (3lbs to 6 lbs).
GOAT PROSCIUTTO: THE PRODUCTION
Originally from the Valle Spluga alone, the violino di capra then spread throughout Valchiavenna. Today it is mainly produced in the alpine valleys of Bassa Valchiavenna, Val San Giacomo and Val Bregaglia (which straddles Italy and Switzerland).
Dal is one of those recipes that goes all the way back to the Indus Valley Civilisation. Unlike dishes such as biryani, brought to India by the Moghuls, it is one of those foods that has always been there. It is therefore a building block of Indian culture.
World Whisky Day is the perfect excuse to raise a glass of the spirit and savour its character and flavour. But there's a lot more to whisky than hot toddies and cocktails - it makes a great ingredient, adding punch and flavour to your cooking.
Our quick and easy cast-iron skillet pizza recipe is adaptable and straightforward. If you have a favourite sauce or topping, feel free to sub it in to make your very own version of the perfect cast-iron skillet pizza. Take a look.
In the North Atlantic, near Canada's eaternmost point, Fair Island is haunted by the the struggles past, but finding a new future. Kaja Sajovic visited the people that still fish, hunt, cook and live on the island.