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).
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