"Violino di Capra" is an antique and noble cured meat. Only the legs of mountain goat are used, with the bone left inside so as to give it the shape of a small cured ham.

 

 It is first marinated with natural flavours and spices for 15-20 days during which time it is "massaged" every other day. After having been hung to dry for just under a week, the real curing begins which, depending on size, varies from 1 to 3 months. With its unique and unmistakable taste, it is ideal as a starter. Its name comes from the fact that in order to slice it easily it has to be "played" like a violin, the lower part resting on the shoulder and using a very sharp knife as a bow. It is sold in vacuum-packs.