Violino di Capra

Violino di capra, literally meaning goat violin, is an Italian goat prosciutto produced in the area surrounding the Northern Italian town of Chiavenna. The name comes from its shape, reminiscent of the violin, and the fact that the traditional method of slicing suggests placing it on a napkin under the chin with one hand while cutting it using a knife with the other -  an action that truly resembles that of a violinist using his bow.

Made with goat’s shoulder or thigh preserved in brine and flavored with garlic, spices, and red wine, violino di capra is shortly smoked, then aged in natural alpine cavities known as crotti. This Italian delicacy is best enjoyed thinly sliced, accompanied by homemade bread and a glass of red wine.