Violino is a cured meat with a rich and savoury taste.
The leg or shoulder of the goat is processed with mountain herbs, salt, spices and wine.

HISTORY
Among the many animals from which cured meats are obtained there is goat, one of the first animals to be domesticated, mainly to produce milk and secondarily for its meat.
Thanks to characteristics such as rusticity, adaptation to live on poor pastures, agility and small size, goat has become very popular in the poorest human communities, especially along the Alpine arch, in areas of difficult access and with limited food resources.

CHARACTERISTICS
Violino is obtained from goat shoulders and legs, the meat is trimmed from the fat and marinated in brine for a few days with salt, herbs, spices and wine.
The thigh or shoulder is massaged and turned over every day. It matures for at least two months in well-ventilated rooms.
The colour of goat violino is brown grey on the outside, dark red on the inside.
Violino has the same shape of a classic ham, although it is smaller. It can weigh up to two or three kilos and its taste is reminiscent of dried goat meat.

SEASONALITY
Violino is the result of meat preservation techniques and for this reason it is available in every season.

ANECDOTES
It was so called in 1930 by the poet Giovanni Bertacchi (Chiavenna 1869 - Milan 1942) because of the way it was sliced, holding it with a napkin under the chin with one hand, while cutting it with a knife with the other, like a bow.