Violino di Capra della Valchiavenna
Valchiavenna Goat Violino
A cured goat leg or shoulder shaped, as the name says, like a violin: the muscle tapers to the hoof the way the instrument tapers to its neck, and it is held and sliced accordingly. It belongs to the whole Valchiavenna, once a road for travellers out of Germany, Austria and Switzerland. Salting and ageing meat here goes back beyond record, but very few artisans still make this in the old way.
Designation
- Certification
- Slow Food Presidium
- Category
- Meat products (cooked, salted, smoked)
Where it is made
Chiavenna, Campodolcino and Valchiavenna comuni, Sondrio province
How it is made
Aged traditionally in crotti, the cellars cut into the valley's rock. Small, about 2 kilos for a shoulder and up to 3.5 for a leg; the best are aged slowly and naturally in moving air.